Now for this one, I have found a very good quality store bought that is really close to homemade, fresh mayonnaise in the cooler of some gourmet shops and health food stores.  It is by “deLouis fils” and will have a short shelf-life once opened – about 10 days.

To make my own – take 2 egg yolks from (pasture-fed chickens if possible), mix with 1 ½ TBS fresh lemon juice and 1 tsp Dijon mustard and a pinch of salt.  Blend with a handheld blender or a whisk.  Once well-mixed, start pouring the oil mixture slowly in while continually mixing.  I use 50% olive oil and 50% grapeseed oil.  This comes out with the best flavor – all olive oil is pretty intense.  Use about ¾ cup of oil to get the right thickness of mayonnaise.

It will be a little thinner than store bought because of the lack of chemical thickeners, but will thicken once cool.  Will keep in Refrigerator for up to 7-10 days.

Enjoy. – Dr. Richard Maurer