Mayonnaise

Most mayonnaise products bought in the store contain canola oil, which is not the healthiest oil to consume. However, these recipes provide an alternative.

Ingredients

• 3 egg yolks
• 2 tablespoons Dijon mustard
• 1/2 teaspoon lemon juice
• pinch of sea salt
• 2 cups olive oil

Directions

1. In a medium size bowl, highly whisk yolks, mustard, lemon juice, and salt together.
2. Slowly drizzle in oil in a small steady stream while continuing to whisk. If the oil is added too quickly, the mayonnaise will not emulsify or thicken. This can be done in a blender or food processor but still add the oil slowly.
3. Adjust to taste with lemon juice and salt.

Variations
Avocado Mayonnaise
Follow main recipe, but add 1/2 teaspoon lime juice and reduce the lemon juice to 1/4 teaspoon. Add 1 pureed avocado before adding the oil.

Dill-Lemon Mayonnaise
Follow main recipe, but increase lemon juice to 1 teaspoon and add grated zest of 1 lemon. Fold in 1/ cup of chopped fresh dill after blending the oil.

Basic Mayonnaise Plus
Ingredients
2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salkt
dash cayenne pepper
2/3 cup olive oil
1 oz firm silken tofu

Directions

1. In blender or food processor, place egg yolks, mustard, lemon juice, salt, and cayenne pepper.
2. Blend momentarily to mix ingredients. Then with the machine running, drizzle a thin, but steady stream of olive oil through the hole in the top, blending until mayonnaise thickens.
3. Add tofu and blend. Check consistency. Remove to covered jar and refrigerate.
4. If mayonnaise is too thick, lbend in 1-2 teaspoons of hot water. This recipe can easily be made by hand in a smsall bowl with a wre whisk. The key is to gradually add the oil to the other ingredients in a thin, steady stream.

Yield: 16 servings