Real Mayonnaise

Ever read the label of that jar of Mayo in your fridge.  Don't, just go ahead and throw it away, it will scare you if actually read the ingredients.  You know, I love tuna sandwiches with mayo.  Lots of mayo, dill pickle relish, (no HFCS) and lots of onions, celery, rosemary and jalapenos.  Good whole wheat bread, cheese and grill it with real butter.  Yumm.  Mayo though, what to do if you want to eat healthy.  I mean really, most people have no idea what goes into making mayo.  So here we go.  I will tell you just how easy it is. 
Take 2 eggs out of the fridge and set them on the counter.  Let them sit for an hour.  Take a saucepan and fill with water.  Place on the stove and put on low heat.  Put your digital thermometer in it and when the temp gets to 160, put the eggs in and turn the heat off.  Set the timer for 3 minutes and after the buzzer goes off, put them under cool water to cool off.  Now, my favorite mayo takes fresh basil, so I go ahead and put in a bunch of basil leaves into my blender.  Add about 3 tablespoons lemon juice and a tablespoon of apple cider vinegar.  Whizz until smooth.  I usually add about 6 big garlic cloves with the nib root end removed.  Add a pinch of sea salt and then the two eggs.  Whizz until smooth.  Now, the hard part, with the blender on, start to pour 2 cups olive oil into the blender in a tiny stream.  When you have about half poured in, it should start to become thick.  Add only enough oil that will go into the mayo and the blender will still function.  If it stops moving the mass around, stop adding oil.  Scrap down the sides, blend it in, if won't move around, stop.  Remove from blender and place in jar and then in fridge.  It will last a few weeks.  Well, maybe, it will be so very much better than the crap from the store that it may not last that long.  You will find all kinds of uses for it.  I also like to mix dill pickle relish, capers, more lemon juice lots of pepper and some honey and use it as tartar sauce.  Pretty spectacular. 

Also try this for tuna.  Drain a can of chunk white.  Beat an egg well, into that bowl add a 1/3 cup finely diced onion and celery.  Dice a jalapeno, and throw it in as well.  Then shred about ten big basil leaves and add some rosemary leaves as well.  Then mix in a 1/3 cup bread crumbs.  Mix well and form into 3 patties.  Brown in some olive oil and serve with real mayo tartar sauce.