Homemade Mayonnaise.
2 whole eggs
1 egg yolk
2 teaspoons vinegar or lemon juice (you can add more)
2 teaspoons Dijon mustard
½ teaspoon Sherpa Pink Himalayan Salt
1 ½ cups oil (coconut oil, olive oil, and avocado oil)
INSTRUCTIONS
In a mixing bowl add all ingredients including a ¼ cup of oil
Turn your blender on low for two minutes.
Turn the blender off and scrape the sides of the bowl if necessary.
Then, turn the blender on and very slowly add the remainder of the oil.
Blend until the consistency of mayonnaise, which could take several minutes.
Refrigerate in glass or stainless steel. NO plastic.
Stays good for about 2 weeks. You will NEVER buy commercial again :)
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Are there any issues with eating raw eggs?
Colloidal Silver can be used to insure no issues with raw eggs. I do this routinely with my food preparation and storage. I keep a Colloidal Silver spray bottle next to the salt and pepper. I crack eggs open and then mist them. I add it to my dairy products and it extends the shelf life. I use it on everything we eat. Just a quick misting does the trick. Have been doing this for years.
