My (EASY) Mayonnaise! (Soy free)

Mayonnaise is such a polarizing food, kind of like raw oysters or Chicken McNuggets.  Either you love them, or you think they are disgusting.  Yes?

I happen to love mayonnaise.  The problem is, I also hate soy products, because soy is most likely to be genetically modified (approximately 94% U.S. soy products are GMO as of 2012).

When I joined the Real Food movement a couple years ago, I swore off GMO products, and I got really serious about it.  Unfortunately, soybean oil is in every single commercial mayonnaise product on the market today, even the brands at Whole Foods and Natural Grocers, etc.  So I begrudgingly swore off mayonnaise.

I tried making it at home a few times and got super frustrated.  It only takes a few ingredients to make mayonnaise, but you have to slowly, and I mean SLOWLY, drizzle a cup and a half of oil into the processor.  Over half the time, my mayonnaise wouldn't set correctly because I couldn't keep it steady enough.

I happened to find an ingenious tip on AllRecipes.com that fool-proofs the mayonnaise-making process.  You're gonna love me forever for sharing this one, y'all.  And this recipe includes the whole egg versus just the egg yolks, so it is less wasteful.

And now that it's summer and cold salad season, you can enjoy all the chicken salad, egg salad, and tuna salad you want!  Scoop out the middle of a fresh tomato, and make yourself a little lunch feast fit for a king.  Or make some deviled eggs.  The possibilities are endless!

Another idea for your mayo - chicken, Napa cabbage, green onion coleslaw

MY (EASY) MAYONNAISE
Makes about 2 cups, use within 5-7 days

2 pastured, soy-free eggs
1/2 teaspoon salt
2 Tablespoons red wine vinegar (Experiment with this - I've tried apple cider vinegar, white wine vinegar, and lemon juice.  Use what tastes best to you, or mix & match!)
1/2 teaspoon dry mustard
1 1/2 cups oil (My current favorite is half avocado, half olive oil.  Avocado has a really mild flavor, and olive oil is more pungent.  Just make sure you stay away from PUFA oils, like canola, soy, and vegetable oils, and you'll be okay.)

Add the whole eggs, salt, vinegar, and mustard to your Vitamix.  (Use food processor or blender if you don't have the Vitamix - I just can't vouch for the speed, etc.)

Now for the genius part that I cannot take credit for:
Punch a hole in the bottom of small plastic Solo cup with a meat thermometer (or something else that will make a small hole).  Place the cup in the top of the Vitamix (see photo).

Sorry for the ugly picture, a friend needed this recipe before I had a chance to do a photo shoot!  ;)

Turn on and slowly speed up to level 3.  Add oil to the cup and let it run until all the oil is gone, or until the mayo gets so thick it stops spinning.  Voila!  Perfect mayonnaise!

(You're welcome.)
Jill