Mayonnaise

Since my youngest has to have lunch prepared for her and we were out of mayonnaise, I decided to make some. With the aid of the food processor and a recipe from Root Cellaring, the recipe is as follows:

Two eggs yolks (I doubled the recipe)

1/2 teaspoon dry mustard

1 tablesp00n honey

 1 tablespoon white vinegar (though other vinegars could be used to create a different taste)

1 tablespoon lemon juice

1 cup salad oil (I used grape seed oil--though canola oil and other oils will work as well)

 

 

 

 

 

 

The result: a finished product to make a sandwich fit for any peanut-free facility:

Yum.