I just made some homemade mayonnaise. I put an egg yolk (you can use one or two), the juice of a lemon (you can substitute the same amount of vinegar instead), and a pinch of salt in my mini cuisinart food processor and whirled until smooth. I then slowly drizzled in a cup of olive oil and continued to process until it looked almost like light yellow pudding. I would recommend using a light flavored olive oil unless you enjoy a stronger flavor. Into the refrigerator to thicken. This can be used for egg salad wrapped in lettuce, chicken salad, over broccoli or asparagus, etc. You can also add spices or flavorings to make an aoli. This is so much better than store-bought mayo. It’s well worth a few extra minutes. This will keep in the refrigerator for about a week. I couldn’t see any reason why this won’t fit into cycle 1 eating. It’s an egg, olive oil, and lemon juice. Enjoy!

I used to make this when I was abroad years ago and there was not any mayonnaise available. (forgot about doing this) To give it a little boost I added some paprika and a little bit of sugar ( try truvia) Tastes like Miracle Whip!

Thank you Tamarific! You are terrific :-)

sounds great!! can’t wait to try it on my turkey burger. Thanks

Thanks so much Tamarific!  I just love everyone posting their solutions to a lot of the things that we miss.  Will definitely give this a try soon. 

Perfect!  I see some egg salad or tuna salad in my future!  Yum!

Very Happy you posted this!!  I miss chicken salad..haha!

I’m there! Thanks…I was just thinking about condiment usage today.

So very happy to see this here! Thanks!!!

I was very excited to see your mayo recipe, but then I wondered about the risk of salmonella that is associated with using raw eggs. I wonder if egg substitute would work?

Good question. Some people are really concerned about this and some not at all. Just like everything else, I guess. You can buy pasteurized eggs at the store. I probably would not use egg substitute because it is all egg whites. You definitely want the egg yolk to make a good mayonnaise with the right taste and texture. I also make this in small batches and don’t keep it for more than a week. If salmonella is a concern for you, as I’m sure it is for many people, just get the pasteurized eggs. I hope this helps.

Thanks for the recipe, I will have to try!

Very excited to try this.  I have been missing Chix Salad and Tuna Salad and putting it in a tomato will make a great lunch or dinner or on a bed of mixed lettuce!!!!  

Can someone recommend a light flavored olive oil. I tried the recipe, but tastes alittle too much like olive oil. Thanks…

I just bought the Bel’Olio extra light olive oil at Costco. You can get light or extra light at most grocery stores. I made the mayo with the extra light to go with roasted asparagus and it was wonderful! Also, you only need a small lemon or it will be tart and more like a lemon aoli. Depends on the flavor you want. I, too, made my first batch with extra virgin olive oil and it was too strong for my taste. Hope this helps!

Tamarific: GREAT suggestion to make your own mayonnaise! I remember my mother making it when I was young; the oil has to be added veryyyyyy slowly (with the food processor going). I’ll certainly try the extra light E(V)OO from Costco.

Thanks Tamarific for answering my question. I will have to go to Costco…

I made this this morning hoping to have tuna for lunch and it was awful!!! Do you use the juice of an entire lemon? I did and it was so tart.

You must not have seen my earlier post. You have to use a small lemon. If you have a larger lemon, just use half. If you still don’t like the lemon taste, you can substitute vinegar. It’s not a recipe that you have to follow to the letter. You can make it suit your taste. The most important thing is that you mix the egg, salt, and lemon juice or vinegar in the food processor and very slowly drizzle in the olive oil. I’m sorry this didn’t turn out for you, but hope you’ll try it again and get a result that you’re happy with. You can also go online and type in “homemade mayonnaise” and get several variations. Good luck! I hate when a recipe doesn’t turn out the way it should. Don’t give up. Better mayo days are on their way!

I am definitely going ot try this for my hubby who LOVEs mayonaise. 

A yogurt based “mayonnaise” is a great option too

Oh, thank you so much for this! I can’t wait to try it; I’ve been wondering what I was going to do without mayo!

http://www.jamieoliver.com/recipes/member-recip…

im going to try this recipe

the Jamie Oliver recipe sounds amazing I am going to try it – need some new variety in my menus.  So happy I found this link

Thank you so much! Mayo. is 1 thing my other half misses. good luck everyone

Sounds great, can’t wait to try it.