One can easily make basic mayonnaise at home. Making mayonnaise at home ensures that it has no preservatives or additives added to it. I know it is much easier to buy a ready-made bottle of mayonnaise. But trust me, there is nothing like making homemade mayonnaise with care and love. It is easy, simple and quick.
2 pasteurized organic eggs (since eggs will be raw, it's best to go for pasteurized and organic or farm-fresh)
2 teaspoons lemon juice
1 1/2 cups olive or canola oil
1 teaspoon salt
A pinch of mustard powder
Food storage container
1. Separate the yolks from the whites, and put the yolks in a food processor (save the whites for a tasty omelet). Add mustard powder and salt and blend.
2. While the processor is running, slowly add the oil. Try to add the oil as slowly as possible so the mixture will not separate.
3. Add the lemon juice and continue processing until you reach the proper consistency, about 2 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
Submitted by Patti from Alabama
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