Mayo

So many people love Mayo but the store bought ones are full of terrible fats, and can cause inflammation and cellular damage due to their rancid oils, canola content and most now have added sugar, flavorings and of course preservatives to enhance shelf life.  But there is another option....make your own!  Such an idea, I had to share it.  This is from Nourishing Traditions by Sally Fallon, the guidebook to real food cooking and it tastes great and if you have access to raw milk, the addition of the whey makes it a fermented food! 
Enjoy!
Nourishing Traditions Mayonnaise
Makes 1 ½ Cups
1 whole egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon Dijon-type mustard
1 ½ tablespoons lemon juice
1 tablespoon whey (only if applies if you have access to raw milk) – Optional
3/4 -1 cup extra virgin olive oil or expeller-expressed sunflower oil or a
combination.
Generous pinch of sea salt
In your food processor, place egg, egg yolk, mustard, salt and lemon juice
and optional whey.  Process until well blended, about 30 seconds.  Using
the attachment that allows you to add liquids drop by drop, add olive oil
and/or sunflower oil with the motor running.  Taste and check seasoning.
You may want to add more salt and lemon juice.  If you have added whey,
let the mayonnaise sit at room temperature, well covered, for 7 hours
before refrigerating.  With when added, mayonnaise with keep several
months and will become firmer with time.  Without whey, mayonnaise with
keep for about 2 weeks.