Homemade Olive Oil Mayonnaise

This is my adaption of a Vitamix mayonnaise recipe. The Vitamix makes this so quick and easy that we barely if ever buy mayo from the store. You can use your own blender or food processor as well. If you're worried about salmonella, then use egg beaters instead of fresh eggs since egg beaters are pasteurized. Please note that pasteurization is NOT necessarily a good thing unless you are pregnant or have a weak immune system; this is not to mention that the likelihood of getting salmonella is slim to none anyways, especially if you get fresh, local free range eggs. Also, the lemon juice "cooks" the eggs chemically (much like meringue), so your eggs aren't truly raw or a threat.

I love this ability to make mayo ourselves since we can control exactly what goes in it and chose to use the "good" oils. Even if you buy your mayo from the store, you can toss it in your blender with a few spices for a great spread or dip of "exotic" spiced mayo (see seasoning ideas below).

3-5 (~3/4 c.) free range whole eggs or equivalent egg substitute (tofu)
2 c. extra virgin olive oil
1 t. mustard powder
1 t. sea salt
garlic powder, to taste
3 T. lemon juice

Optional Add-Ins (Any combo):
tarragon
rosemary
parsley
curry
cayenne pepper

Combine everything except the olive oil in the Vitamix. Blend until smooth on medium speed (about 1 minute). Carefully and slowly pour the olive oil into the running blender, a little at a time. Blend for an additional 30 seconds to mix the flavors. Serve or refrigerate. This is great with Salmon Salad, tuna salad, chicken salad, turkey salad, veggie salad.... any salad really! It also could be a "gourmet" condiment if you use herbs and spices.