Two Homemade Mayos

You can use either of these versions in any recipe requiring mayonnaise.  We used Version #2 made with avocados in our Yucca Salad on our 2015 Costa Rica Retreat.  Delicious - and so healthy!Homemade Mayo Version #1“Raw” Eggless Mayo1 cup water2 cups macadamia nuts, soaked overnight and drained5 teaspoons olive oil2 teaspoons apple cider vinegar (or rice wine)1 tablespoon lemon juice2 tablespoons spices (basil, thyme, oregano or combination of all - whatever you have will do)1 teaspoon sea saltMix in blender until smooth.Homemade Mayo - Version #2"Raw" Mayo with Egg (optional)2 avocados OR 2 raw egg yolks2 tablespoons lemon juice2 tablespoons Dijon mustard (optional)¼ tablespoon sea salt10 tablespoons extra virgin olive oilMix all the ingredients together in a blender except the olive oil and puree into a nice paste. Very slowly with the blender running, add a stream of olive oil. Blend until thick. You may need to add more oil so that it has the consistency of mayo.Featured Image Photo Credit:  Paul Stainthorp