I now make mayonnaise in large quantities. I use 8 to 10 egg yolks, the
same number of teaspoons of dijon mustard, same number of teaspoons of lemon
juice (fresh or bottled), salt, pepper, garlic powder. Start the mixer and
then begin to add the grape seed oil a little at a time until it is the
right consistency. (It needs to stand up when you take the mixer out of
it.) Do NOT use olive oil for mayonnaise unless you intend to eat it all
right away. It separates in the fridge and is a pain to recover the
emulsion.
You can then take the egg whites left after making mayonnaise and beat until
stiff. Fold in with four cups of lightly steamed spinach, 1 cup grated mozzarella,
1/2 cup mayonnaise, salt, pepper and garlic. put in casserole dish and bake
until lightly brown. Eat immediately with some mayonnaise on it! It's great with
scallops or fish or about anything!
You can have tuna salad on quinoa or rice crackers. You can eat sliced
tomatoes on these crackers with mayonnaise. You can use this mayonnaise
about any way you like because it has nothing evil in it and the oil is GOOD
for you.