Let's Do Lunch Community

This is so much healthier than any store bought regular or light brand....CQ

Ingredients:

1 egg
1/2 teaspoon salt
1/2 teaspoon dry mustard or 2 teaspoons of Dijon mustard*
2 pinches sugar, optional
Dash white pepper or to taste
the juice of one lemon
1 tablespoon white wine vinegar
1 cup extra-virgin olive oil
*If using Dijon mustard, eliminate the white wine vinegar and only use 1 tablespoon of lemon juice.

Directions:

In a blender; combine egg, salt, mustard, sugar and pepper.

Add lemon juice and vinegar.

Now, while the blender is still going, slowly drizzle in the olive oil. Continue drizzling slowly until an emulsion has formed and all the oil is incorporated into the egg.

Refrigerate in an air tight container for up to 2 weeks.

Since the sugar is optional, I wouldn't use it.  I'm going to bookmark this, because I was wondering about this.  I used to make my own mayonnaise when I was in college and really into health foods.  It is easy to do. 

Thanks again, girl!

Thank you so much for the recipe.  I am always wishing for something more healthy to use on my coleslaw and eggsalad.

Crickadoodle,

This is a recipe that my uncle gave me a few years ago. I don't add the sugar and it still taste the same as his (I know he adds the sugar).

CQ

Funny question  , but is the egg a cooked hard boiled egg or raw?

Regarding the egg: is it really OK to keep anything made with raw egg up to two weeks? I always thought eggs spoiled fast when raw and added to other ingredients, but I could be mistaken, of course.

Thanks!

SweetRose

abbys mom wrote:Funny question  , but is the egg a cooked hard boiled egg or raw?

you drizzle oil into the raw beaten egg.......if it was cooked, you would get something that looked like pureed egg salad... 

SweetRose wrote:Regarding the egg: is it really OK to keep anything made with raw egg up to two weeks? I always thought eggs spoiled fast when raw and added to other ingredients, but I could be mistaken, of course.

just bear in mind that this is the way EVERYONE makes mayonnaise...with raw eggs........because it doesn't have chemicals in it(like the stuff you buy), it only will stay fresh for 2 weeks........it has vinegar in it which is one thing they used years ago to preserve food.....

I guess it makes sense.  I just thought that with store bought mayo white, that maybe it was from the egg being cooked.  I am really anxious to try this!  Will it look like or have the same consistency as the store bought type?

Thanks everyone for the help with this.

Kathy