Watkins Healthy Mayonnaise

Here's a recipe for homemade Mayonnaise from Martha Stewart's cookbook that has been revised and Watkinized for your health by Carol Miller. Martha's recipe calls for 1c. vegetable oil & 1 cup olive oil. We substituted 2 cups Original Grapeseed oil instead. It is absolutely outrageously good and awfully good for you. Here is our Watkinized version, give it a go, you'll never go back to Kraft!

2 eggs - or to be safer use enough Eggbeaters to equal 2 eggs
1/4 tsp. Watkins Dry Mustard
3/4 tsp. Watkins Sea Salt (coarse ground)
2 tbsp. freshly squeezed lemon juice
2 cups Watkins Original Grapeseed Oil

Combine the eggs, mustard, salt, and lemon juice in the bowl of a food processor or blender jar. Turn on the machine and pour in the oil, drop by drop, until the mixture thickens. Add the remaining oil in a steady stream. Store, lightly covered, in the refrigerator for up to 7 days. Makes 2 1/2 cups. Easy and delightful.

We also used this blend to make egg salad along with one of our specialty mustards and it was the best we ever ate (and healthful!).

You could spice it up a bit by adding a teaspoon of additional Watkins spice, such as Curry Powder, Cayenne Pepper, etc. Might even be fun to experiment with the flavored Grapeseed oils. If you love garlic try it with Garlic Parsley Grapeseed Oil.

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