Homemade Mayonnaise

I finally had a batch of homemade mayonnaise that came out delicious! I was using extra virgin olive oil to make it which made the final product way too strong for my tastes. So tonight I made it with a mixture of safflower oil and coconut oil and it came out great. I started making my own mayo because most store bought mayonnaise (along with most bottled sauces) contain soy oils. Just spend a moment googling "dangers of soy" to see what people are finding out about soy, something alot of Americans think of as a health food. In truth, only fermented soy products (like traditional fermented soy sauce and natto a fermented soy bean) are healthy and good for you. Almost all of America eats a GMO (Genetically Modified Organism) Soy that is a far cry from traditional Asian fare. So, go ahead and eliminate soy products from your diet. Homemade mayonnaise is so tasty you won't miss the store bought at all!
-Amanda

Homemade Mayo

1 egg - from a pasture raised, cage free chicken
1 egg yolk - from a pasture raised, cage free chicken
2 tbsp lemon juice
1-2 tbsp mustard (I used a dijon today)
1- 1.5 cups of oil in any combination. Untoasted Sesame Oil, olive oil and coconut oil are good to start with
salt to taste

Make sure your food processor has a place where you can drip in an oil. Otherwise you can do this by hand in a bowl with either a whisk or a hand mixer. In your food processor put the egg and the egg yolk. Process a few times until the egg becomes blended. Add the mustard and process a few more times. Slowly add the lemon juice and salt. Then while the processor is running very, very slowly start pouring in your oil. Keep going until you notice the mayo will suddenly lighten up in color and get thicker (if you are using olive oil, it may not lighten too much and may even have a greenish tint, this is okay.) When you can make peaks out of the mayo with your tasting spoon you are done. Store in an airtight container in the refridgerator.