With summer in full swing, you'll be wanting a good recipe for mayonnaise!  I got an itch a few months ago to start making my own.  I use a recipe I found at GNOWFGLINS (God's Natural Organic Whole Foods Grown Locally In Season) which actually comes from Annette at sustainableeats.com.  It is an adaptation born out of my learning experiences.  I will never again feel a twinge of guilt while eating potato salad!  I know where every single ingredient came from and how it was processed.  Hope you enjoy this EASY recipe as much as we do.

• 3 egg yolks (room temperature)
• 1 teaspoon Dijon mustard
• 1-1/2 tablespoons juice from lemon
• 1 tablespoon whey
• 1 cup extra virgin olive oil
• sea salt, to taste

I use an immersion blender.  It's real handy and I don't own a food processor.  In fact, I went out and bought an immersion blender when I realized I wanted to make mayonnaise.  I didn't think there was any other way!  lol!  Just hop on over to GNOWFGLINS if you want some tips about how to make it "the hard way".  (Wardeh, this is in no way meant to be a negative)  Truthfully, I just like gadgets.  

OK...if your eggs are fresh out of the fridge, put them in a bowl of warm water for about 15 minutes.  When they're room temp, crack them open and separate the yolks out.  Put the yolks in your container and set aside the whites.  I usually put the whites in the fridge thinking I'll use them later for something else, and I never do.  I almost always end up throwing them out.  You will probably have all kinds of things buzzing around in your head...ways to use egg whites.  Drop me a line, would you?

Add all the rest of the ingredients.  (This is a little different than the food processor procedure.  For that you'll need to drizzle the oil slowly...that's the "hard way" I was telling you about.  I'm not a patient person...could you tell when I had you put the eggs in warm water instead of waiting half a day for them to get to room temp?  lol!)  Let the eggs settle for a few moments...it won't take long.

Put your blender all the way to the bottom of the container, right on the eggs.  Pulse slowly.  Gently raise your blender to the top of the mixture.  It only takes a few seconds for that mixture to turn from oily to white & fluffy!  Isn't that amazing?

I use lemon juice, freshly squeezed, instead of vinegar because my mayo turns out whiter when I do that.  It was pretty yellow for my first few attempts.  My kids wondered if there was a way to make it look more like "real mayo", so I did some searching.  Yup!  There it is...lemon juice.  You heard it hear first!  

Oh!  One more thing.  The whey is in there to "lacto-ferment" your mayo.  It will last much longer in your fridge if you use it.  If you don't...life expenctancy...about a week.