Easy Homemade Mayonnaise

This mayo is so much better than the commerically prepared types on so many levels!  First of all, it low acide because it doesn't have any vinegar.  It doesn't have any grain-based oils, like corn.  It can easily be modified if a sweeter salad-dressing type of mayo is desired by adding more sweetener.  Mostly, it just tastes better!

One word of caution:  Don't try to make homemade mayonnaise when it is overcast or raining.  It will not bind.

Easy Homemade Mayonnaise

Place in a blender container:

1 egg
1 teaspoon ground dry mustard
1 packet Truvia-type sweetener (or 1 1/2 teaspoons honey for SCD)
1 teaspoon sea salt

Blend until combined.  Scrape down the sides of the blender container with a spatula.

Add slowly while blending on high speed, in a small stream, through the top of the blender container:

1/4 cup olive oil (I prefer the light in flavor type)
1/2 cup peanut oil
3 tablespoons pear juice (may be purchased in the infants section of most grocery stores)

Scrape down the sides again, if needed, and add

1/2 cup olive oil, as above

The final bit of olive oil may need to be stirred in by hand if it doesn't incorporate easily into the mayonnaise.

Store covered in the refrigerator for up to two weeks.  Use in any recipe calling for mayonnaise.