No matter how “healthy” some foods seem to be, most processed foods aren’t. Store-bought mayonnaise usually contains genetically modified ingredients, but mayo is a key ingredient in my Ranch Dressing (from the What the Bible Says about Healthy Living Cookbook), which my hubby eats with lunch daily.

Since our “Girls” have started laying eggs, I’ve been eager to make my own mayo, as fresh eggs are in abundance.
Guess what? It’s EASY! (Thanks for the nudge and ingredients, Becky!) It truly tastes like the real thing.

My first attempt bombed: I used extra virgin olive oil. Yuck. While it was healthy, I couldn’t stand the taste. Then I tried organic canola oil, which worked great. I think light olive oil would work, too. Go ahead and give it a try!

Ingredients: (Makes about 1 cup)

• 1 raw, organic egg
• 1 tsp. yellow mustard (not Dijon)
• 2 tsp. lemon juice
• ¼ tsp. sea salt
• Dill or other herbs to flavor (optional)
• ¾ cup oil (I used organic canola)

Directions:

1. Combine first five ingredients (egg through optional herbs) in a food processor, blender or hand mixer.
2. Very slowly drizzle in oil and continue to blend until thick and creamy.
3. Store in glass jar in refrigerator.