Post Title.

I love making tuna salad. I'm always sure to buy the real mayonnaise but let's face it....it isn't cheap. Since I only use 1 Tbsp in a serving a small jar lasts me a couple weeks but a large jar always expires before I get through it. I like to mix in bell peppers, green onions, pickles and then I slice up cucumber as my crackers. Salt and pepper to taste and tadaa!! So here's a recipe to help cut the cost of mayonnaise and ensure you are not getting the bad sugars from the other whips out there. (posted by Jessica on 11/5/2011 and Bev on 11/21/2011 Thank you!!!)

Home Made Mayonnaise 

1 whole egg
1/2 tsp lemon juice
1/2 tsp vinegar (acv or white)
1/4 tsp mustard
1 cup light oil (grape seed or safflower type)
1/4 tsp sea salt

Immersion blender.

In a container that's slightly larger around than your immersion blender, drop in egg, lemon juice & vinegar, and mustard. Next pour in oil.

Put blender down on the bottom of the container and turn it on. You'll see white stuff start to swirl around...when the white starts to come up to the top, slowly move the blender up and down a bit until the whole thing is blended and white. The longer you blend, the thicker it gets!
 
At the very end, mix or stir in salt, to taste. 
 
This makes about 1 1/2 cups of mayo - keeps for 2-3 weeks in the fridge.  
Don't get much healthier than that!!!
CAT