Home made Mayo

Well, we made home made mayonnaise this weekend.

The idea is to use very little to make some items like deviled eggs and perhaps a slaw that is Slow Carb Friendly.

(we have chickens in our back yard, so raw eggs are not a concern for us. Use egg beaters if you want to start with all pasteurized ingredients.)

Most mayo that you get in the store is pretty horrible stuff. Sugar, additives, etc.

This is by no means Helmanns but it is tasty in its own right.

We used extra light, extra virgin Olive Oil.

• 1 egg
• 1/2 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1 teaspoon prepared yellow mustard
• 3/4 cup vegetable or olive oil
• salt and pepper to taste

Directions

1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

(if you have a hand blender you can put everything in a mason jar and blend together in the container that it will be stored in).

Use within 1 week and keep in fridge.