Requested Recipe for Mayonnaise

This is a basic recipe that you can change by using different oils or by adding herbs.  This makes 2 cups of mayonnaise and uses both raw egg whites and raw egg yolks.  Do NOT make this if your eggs are not organic and are not super fresh and if you aren't going to keep this in a refrigerator at 36-38 degrees Farenheit. I keep my mayonnaise in the meat drawer, as it keeps items colder than does the rest of the refrigerator.  If you don't want to use the egg whites, simply use the yolks and add 2 tbsp. of water.

2 cups oil, combination of any of the following:

rice bran oil, safflower, grape seed, avocado, sunflower and toasted sesame oil...
only use 1/4 cup of the sesame oil if it's toasted!

2 whole eggs, medium sized ( if using only yolk, add 2 Tbsp. water)
1/4 tsp. pink salt or sea salt
2 tsp. mustard powder....not the mustard in the containers
1 Tbsp. rice wine, red wine, apple cider or regular vinegar

In a food processor, combine all the ingredients, EXCEPT for the oil.  While it's running, very s l o w l y  stream in the oil...if you add the oil quickly, the mayonnaise consistency will be altered and you'll end up with a thin oily mess.


    Store in a cold (36-38 degrees F.) frige for no more than 7-8 days.  Do NOT let this sit out at room temperature.

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