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! Ingredients 2 eggs 1 lemon 2 cups (approximately) of avocado and/or grapeseed oil Seasonings of choice Instructions Using a food processor with the “S” blade attachment or an immersion blender, crack to eggs into processor or narrow bowl. Squeeze juice from one lemon over eggs, [...]