Homemade mayonnaise is simple to make and doesn’t contain
any additives or preservatives.  It has good flavor and is great to have on hand
for making creamy dressings and sandwich spreads.
Place 2 cage-free organic egg yolks, 2 tsp dijon mustard,
juice from 1 lemon, 1/4 tsp sea salt and 1/4 tsp black pepper
in a food processor and blend well.
With the processor running, slowly add 1 1/2 cups of olive oil.
Check the consistency and slowly add more olive oil if it is too thin.
Store in the refrigerator in an airtight glass container or jar for up to 2 weeks.
Print Friendly, PDF & Email