Homemade Mayonnaise

We're big fans of mayonnaise around here, but not of soy. Take a look at the label on any store bought mayo and you'll see that soy is the main attraction. Despite what you may have been told, soy is not a health food! Quite the contrary, in fact! So, homemade mayo it is! It's pretty easy, and definitely worth it. I love that I can let you kids slather your artichokes leaves in it with abandon! And with the addition of liquid whey (which we get from straining our homemade yogurt), it can last for up to two months in the fridge.

* You want your ingredients to be at room temperature, so set them out ahead of time.

Ingredients

2 Egg yolks, (from local, pastured chickens only - never eat store bought eggs raw!)
1 Tbsp lemon juice
1 tsp distilled white vinegar
1 tsp dry mustard
1/4 tsp sea salt
1 Tbsp liquid whey, optional
1 cup vegetable oil*

* You can use any combination of oils. We've tried grapeseed, flax, olive, sesame, coconut, and sunflower. Find a combination that works for you. Olive oil and flax are strong, so try sesame, grapeseed, or sunflower if you want a more mild flavor. Coconut is solid at room temperature, so don't use more than half coconut so it will still be spreadable. Do not use soy or canola oils, or you might as well buy mayo at the store!

Directions

1. Put egg yolks in a one quart canning jar, or any tall jar that your stick blender will fit in to all the way to the bottom.

2. Add the the rest of the ingredients EXCEPT the oil! Use your stick blender to mix the ingredients thoroughly.

3. Continue to blend the ingredients while you add the oil a little, tiny bit at a time. Add oil, blend, add oil, blend, etc. This process will take you a few minutes, and about halfway through the mixture will suddenly turn thick - like mayonnaise! Keep adding oil and blending until you've used up all the oil.

4. Now you have mayonnaise! Leave your jar of mayo out on the counter for seven hours and the whey will start to lacto-ferment, making your mayonnaise probiotic - bonus! With the addition of liquid whey, your mayo will last one to two months in the fridge. Without the whey, you need to use it up in two weeks.