Homemade Mayonnaise (Gluten, Casein and Soy Free)

This is a recipe for homemade mayonnaise free of gluten, casein and soy. My kids are super healthy since we went gluten free. I can’t remember the last time they were sick so I feel comfortable giving them a little raw egg here and there. These days I am more worried about the chemicals in food than raw food. Although I appreciate that store bought mayo can last a year in the fridge, I just have the sneaking suspicion that whatever is “preserving” that stuff just couldn’t be anything close to “real” (“Real Mayonnaise” labeling, not withstanding.) According to Dr. Mercola “It’s important to note that only sick chickens lay salmonella contaminated eggs. If you purchase high quality, cage-free, organically fed, chicken eggs, the risks are dramatically reduced.” I might think differently if I ever get salmonella but right now I am too busy enjoying some homemade creamy mayo with artichokes!

Beat yolks, salt, mustard, sugar, pepper in a small bowl with a whisk until very thick and pale yellow. (You can use a blender, but I had better luck doing it by hand!) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. Cover and refrigerate until needed. Do not keep longer than 1 week.