Homemade vinegar-free mayonnaise has become a staple in our home.  We primarily use it in salad dressing blends or as a base for chicken, egg, tuna and shrimp salads.  If you can tolerate eggs, you may find this proves to be a great addition to your meals. My son loves it!


2 eggs
1 lemon
2 cups (approximately) of avocado and/or grapeseed oil
Seasonings of choice


Using a food processor with the “S” blade attachment or an immersion blender, crack to eggs into a processor or narrow bowl. Squeeze juice from one lemon over eggs, carefully filtering seeds out.  Turn the food processor or immersion blender to the on position and leave running until mayonnaise is complete.  Once the egg and lemon mixture starts to turn a creamy white color, very slowly start to drizzle oil into the mixture.  A slow constant flow while the processor or immersion blender is running will be key to allow the mayonnaise to properly set.  Once mayonnaise reaches your desired consistency (we use approximately 2 cups of oil), stop pouring oil and turn off the processor or blender. Carefully, fold in any additional seasonings of choice, although not necessary.  We often use 1/4 tsp  Himalayan sat, 1/4 tsp garlic granules, and a dash or ground mustard seed. Pour finished mayonnaise into an airtight container, similar to a mason jar, and store in the refrigerator for 5-10 days.