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.