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1
Put the egg yolks in the blender (I use a Vitamix) and start it on the slowest speed.
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2
Combine vinegar, water, Celtic sea salt, Raw Honey, and lemon juice in a small bowl or glass measuring cup & Stir until everything is dissolved.
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3
Add this solutions slowly to the (blending) egg yolks then add the dry mustard.
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4
Slowly stream 1 cup of oil into the blending mixture. You can use a plastic squirt bottle so you have more control. Doni1/2t rush this process!
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5
This bottle will allow you to dribble the oil into the egg yolk with one hand while very slowly, turning up the speed of the blender (start turning up the speed when about 1/2 the oil is in there).
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6
When you have used about 1/2 to 3/4 of the oil, your mayonnaise should start to change color and start to thicken. Continue to turn the speed up until it thickens.
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7
Your i1/2Healthy Hellmannsi1/2 mayonnaise should be thick and off-white in color.
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8
Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
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9
Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk. However, if you use healthy eggs from healthy chickens (thati1/2s why I use free range organic no-hormone/no-antibiotic Omega-3 eggs -- healthy hens produce healthy eggs).
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10
Keep up to 2 weeks in your refrigerator.
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11
Tastes Really great and has some healthy Omega-3 fats in it. Unlike typical mayo.
