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Mayonnaise Recipe


  • 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.


  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.

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