Homemade Mayo

As I looked at jar after jar of mayo in the store I found myself becoming more and more discouraged. Every one of them had something in it that I didn't want in MY mayo from sugar to 'natural flavor'. I mean what IS Natural Flavor anyway?! I would really like to know what I am putting into my body here. But you really can't know what that is, and they don't have to tell you. It's proprietary....
Natural Flavor often contains things that can disrupt your endocrine system, digestive system, and immune system. So, I decided to make my own. And, I was pleasantly surprised by how simple it really was!
Here's the recipe for you!

You will need:

2 Large Organic Eggs (AT ROOM TEMPERATURE)

2 TBS Organic Digon Mustard

2 TBS Red or White Wine Vinegar

1/4 tsp pink sea salt (or more to taste)

2 Cups neutral flavored oil (like grape seed or safflower)

3-5 drops Lemon Vitality Essential Oil (You can get yours here.)

Directions:

Use a small bowl or small food processor (if you have a large one, use the smaller bowl for it). Using a large bowl can prevent the mayo from emulsifying since the mixture will not have enough contact with the blade. I used my hand held mixer and a small stainless bowl as you can see. (Hint: Keep napkins or paper towels handy. Be sure your boys will dip their fingers in for a taste as strange as it seems to you. LOL)

Add the egg, mustard, vinegar, and salt to the small bowl of the food processor or small metal bowl and mix or process for 20 seconds. Scrape the sides and bottom of the bowl, and turn on the food processor or beaters again. Then begin to slowly add the oil in tiny drops until about 1/4 of the oil has been added (this is critical for proper emulsification).

By the way, if you're like me, your wondering what on EARTH emulsification is... If you're smart and already knew, then please just forgive my lack of vocabulary. ;) I looked it up for you all (ok, it was really for me, so even if you don't know, you can totally just pretend you do because I asked the crazy question. I'm good with being the crazy lady who had no clue. LOL). Here's the definition: e·mul·sion. n. 1. A suspension of small globules of one liquid in a second liquid with which the first will not mix: an emulsion of oil in vinegar.

Back to the recipe...

Once you see that the mixture is beginning to thicken and emulsify you can be a little less strict. With the processor or beaters on, continue to add it slowly, but you can increase to a very thin stream instead of drops of the oil.

When all of the oil has been added,

scrape the bottom and sides of the bowl, and process or mix it with the beaters for an extra 10 seconds. Taste the Mayonnaise for seasoning then add salt and drops of lemon or extra vinegar to taste.

Note: If the mayo seems like it is too thin, then stream in more oil with the processor or beaters running until it is thick. It does thicken slightly once refrigerated as well. 

Pour in a glass or stainless container (the Essential Oil will leach chemicals from plastic, so DONOT use plastic) and refrigerate as long as the expiration date of your eggs allows.