I will never buy store bought may­on­naise again! My long-time favorite has been Best Foods – great because it has won­der­ful fla­vor and is gluten-free – not so great because it is made with soy and preser­v­a­tives. I gave this Vita-Mix may­on­naise a whir – lit­er­ally – and came up with what I think is well-balanced mayo. I know a lot of peo­ple have a tex­ture issue with this condiment…I wish I did…my thighs would be smaller, but I love the stuff. I like to toss in some of my favorite ingre­di­ents to pro­duce Gar­lic Dill Aioli, or use it as the base for a tangy Tar­tar Sauce. Mostly, I love that I am aware of all my ingredients.

A note on using raw eggs: My research shows that about 1 in 10,000 peo­ple get sick from a raw egg, although I recently saw the num­ber as high as 1 in 30,000. Just make sure your shell is intact and it’s been prop­erly refrig­er­ated and you should be fine. If you’re preg­nant, I per­son­ally wouldn’t eat any­thing that con­tains raw eggs, but that’s me.

Prep time: 1 minute
Total time: 1 minute
Yield: about 2 1/2 cups

3 eggs
1 1/2 tsp. salt
1/4 c. lemon juice (strained)
1 3/4 c. extra lite olive oil

1. Place eggs, salt and lemon juice and salt into the bowl of the Vita-Mix is that order.
2.  Select Vari­able 1. Turn machine on and quickly increase speed to Vari­able 10, then to High.
3. While machine is run­ning, remove the lid plug and slowly pour oil in a thin steady stream over the course of 60 sec­onds, then turn machine off. Seri­ously, count it out or watch a clock. You don’t want to have any oil left over after a minute, but if you do, you can whisk it in once you remove it from the bowl.
4. Remove to an air­tight con­tainer (kind of a pain – using a skinny spat­ula works best), and use it within 2–3 weeks. Crazy good.