Grapeseed Oil Mayonnaise

So since we are venturing into a more cleaned up lifestyle I will be making our mayo. I have done this in the past but have slacked for some time in the totally homemade department.

This mayo is super light in flavor and is full of good stuff!

2 whole eggs
2 1/2c Grapeseed oil (olive oil would work great as well, but no EVOO)
1t salt
2t dry mustard
1t black pepper
1t Apple cider vinegar (I use Bragg)
1 t balsamic vinegar

Put the eggs, all the other ingredients and 1/4 cup of the oil in a blender or a container that an immersion blender will fit into. Let the eggs come to room temp...approx 30 mins.

Mix all the ingredients until creamy, then slowly, oh so slowly add in the oil. Make it a very thin stream. The egg mixture and the oil will homogenize and make you a delish mayo. This  will take approx 5-7mins.

Put into a jar and refrigerate for 2 weeks.

I used about 1/2 cup of the mayo added a tiny bit of  grass milk (cows fed only grass) and some fresh tarragon and blended to make a dip. This is the jar on the right.

Enjoy :)

Wow, have I been out of it for a while! I will be posting again soon I swear. Summer is almost upon us so there will be less running from place to place and more relaxing with yummy food. New adventures are bound to take place and new recipes to invent. Our family is trying to gradually work into a Paleolithic diet, so much of the new posts will be based on the "caveman diet". Yummy stuff to come...