Recipe - Blender Mayonnaise

Country Blender Mayo
(From "Dr. Mom's Natural Country Remedies:)

2 fresh large eggs, at room temperature
2 Tbsp fresh lemon juice or apple cider vinegar
2 cups fresh Canola oil
1 tsp. sea salt (or real salt)
1/2 tsp. dry mustard

(It is important to have all ingredients at room temperature for easier blending.)
Blend eggs at high speed for about 30 seconds, then add the lemon juice, salt & dry mustard for about 20 seconds more. Pour the Canola oil into a 2-cup measurer and very slowly drizzle the oil into the egg mixture through the top of the lid (most blender caps are removable). You will notice that when the Mayo starts to thicken the mixture will no longer splatter the sides. Still pouring thinly, now remove the lid and continue until the mixture stops absorbing the oil poured into the middle. Now pour the oil a little faster. Stop the blender. Using a spatula, fold the Mayo into the oil. Blend again. Repeat until all the oil is added and blended thoroughly.

For a stiffer Mayo, add only small amounts of the oil before using the spatula. For creamier, easily spread Mayo, pour larger amount of oil toward the end. Store in a covered jar or plastic container in the refrigerator for 3 - 4 weeks. Makes about 2 1/2 cups. For smaller amounts, cut recipe in half.

Personally, I use half apple cider vinegar and half lemon juice. You can differ the taste to your own preference by substituting lime juice for up to half of the lemon juice. Experiment and find your own personal blend. Slightly less salt may be used. Most olive oils are not recommended because they do not blend well and can affect the final taste of the mayo.

If using a Vita-Mix, the speed must be reduced, or else the friction heat will break down the oil and reduce the mayonnaise to liquid. Check your Vita-Mix guidebook for exact speeds & directions.

Suggested uses:

• Our blender Mayo can be used in place of butter when coating the outside of sandwiches for grilling and produces an evenly coated golden grill as well as add flavor to sandwich.
• Mix 1/2 cup mayo with 2 well-drained cans of tuna or flaked canned chicken. Mix in 2 Tbsp minced onion. Can be grilled or served cold.
• Mix 1/4 cup Mayo with yolks from 6 hard-boiled eggs. Add 1/2 tsp minced garlic & generous dash of paprika for filling in Deviled eggs. 2 Tbsp finely chopped relish may be added.
• Mix 1 cup Mayo & 1/3 cup sweet or dill pickle juice thooughly and stir into fresh potato salad. For yellow potato salad, add 2 Tbsp prepared mustard to Mayo & pickle juice.
• For a delicious summer sandwich, spread 2 slices of bread with Mayo. Fill sandwich with thinly sliced sweet onions & fresh garden tomatoes. Thinly sliced cucumbers optional.
• Fresh green salad will taste great with a dollop of fresh Mayo.
• Add 1/4 cup of Mayo to your own recipe of Caeser dressing for a new creative taste.
• Stir rounded tablespoon of Mayo into homemade potato soup and sprinkle each bowl with a pinch of dried, chopped chives.
• For cracker spread, add 1 Tbsp minced garlic and 1/2 tsp minced Jalapeno pepper or 1/2 tsp. white pepper to 1 cup Mayo, mixing well. Let set for 4 hours before use.