No Guilt Mayonnaise

I like mayonnaise very much but I hate that the store mayonnaise has soybean/canola oil in it. Even the expensive organic ones have canola oil it. I want extra virgin all the way. I wanted to make my own, but could not bring myself to using raw eggs. I read that you can do it by using egg whites. Since stores sell pasteurized egg whites, I experimented a little. It worked! Now I can feel good about eating mayonnaise since I am really eating fluffed up extra virgin olive oil. That is so great!

The bottom picture is what the mayo looks like in the blender. Use this mayo to make healthy potato salad or yummy sandwiches.

Mayonnaise

6 tablespoons pasteurized egg whites

1 tablespoon fresh lemon juice

1 tablespoon mustard

1/4 teaspoon sea salt

½ cup extra virgin olive oil or grapeseed oil or a combination of the two

Combine egg whites, lemon juice, mustard and salt in a blender. Whiz for 30 seconds and then with the blender on slowly pour in the oil. It is important to pour the oil slowly, otherwise the mayo will be too liquidy. Continue to whiz until thick mayo forms. Store in the fridge for up to 1 week.

Makes heaping 1/2 cup