I’m still doing this cleanse thing which says I’m not allowed vinegar or sugars or dairy.  But vinegar is an essential component of most mayonnaises, and many commercial brands include sugar in theirs, and many recipes call for cream.  What’s a girl to do to get some flavour in her gluten-free sourdough sandwich?  Make her own mayo, of course! 

I was really intimidated by the prospects, but honestly, it was ridiculously simple.  I remember my grandmother making her own mayo and me whining that I wanted the commercial salad dressing type.  Ah, the folly of youth!  Fifteen minutes, common ingredients and a blender resulted in over a cup’s worth of fabulousness!  

1 whole egg, 1 egg yolk (room temperature)
1 tsp whole mustard seeds
1 tsp salt
1 ½ c olive (NOT virgin) or canola oil
3 tsp lemon juice (room temperature)

-In a blender or food processor, mix the eggs and spices together until frothy.
-While the blender or processor is still going, drizzle in the oil slowly- and I mean SLOWLY, so slow that if you eased up, it’d be coming out in drops.  Keep on mixing, only stopping once or twice to swipe down the sides of the bowl or blender.  This should take about 10 minutes, possibly 15.
-Add your lemon juice and mix in.

Keeps in the fridge up to 2 weeks.

I made this with my teenage daughter helping: I poured in the oil, she moved around our hand mixer (the kind with the whisk attachment) until she got bored, then I managed to do it myself.   I refrigerated half immediately, and then mixed in some unsweetened soy milk and made a tasty hollandaise sauce variant for brunch.

If you want to simulate the white garlicky sauce from your fave shawarma/gyro/falafel place, add 1-2 cloves (2 small ones or one big one) of  minced garlic at the same time as the lemon juice.  Goes great as a dip for roast potatoes as well as being a zesty sammich topping!