Mayonnaise Recipe

Ingredients:

• 2 egg yolks (free range)
• 2 Tbsp. raw, organic apple cider vinegar
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. mustard
• 1/8 tsp. cayenne pepper
• 2 tsp. sea salt or to taste
• 1 cup olive oil or 1/2 cup olive and 1/2 cup unrefined
  safflower oil

1. In blender combine egg yolks, vinegar, lemon juice,
   mustard, cayenne pepper, salt, and 1/4 cup oil.
2. Blend for 30 seconds.
3. With blender running low, remove insert top and
   drizzle remaining oil in a thin stream until mixture is
   thick.
4. Scrape into a glass jar with a screw top and it will keep
   safely in your refrigerator 7 – 14 days.

Variations:

1. Add garlic powder, a dash of white pepper, 1/4 tsp.
   mustard powder, and herbs (chervil, tarragon, dill, oregano,
   basil, cumin, coriander, curry, paprika).
2. Cayenne and/or lime juice gives the mayonnaise a nice
   flavor for topping aspics or for mixing into any salads made of
   lightly steamed and chilled vegetables such as carrots, broccoli,
   cauliflower, daikon, kohlrabi, celery root, etc.
3. Mayonnaise can be sweetened with a few drops of stevia
   liquid concentrate, if desired.
4. In place of the vinegar, add 2 tsp. lemon peel, finely grated
   and 2 tsp. fresh lemon juice and add 1 tsp. fresh mustard.