During my college years I worked at a local deli, and as a former sandwich artist I can attest that when it comes to mayonnaise there are two distinct camps: the lovers and the haters. I have always been a mayo lover and I can’t think of anything better to spread on a B.L.T. or a chicken salad sandwich. However, in recent years I have somewhat unwillingly found myself drifting into the hater camp.

I really don’t want to become a mayo hater, but every time I am handed a packet of mayonnaise I cringe a little bit. Composed of low-quality vegetable oils, frozen or pasteurized egg yolks (or other non-egg emulsifiers) and chemical preservatives (or “natural flavorings”), industrial mayonnaise doesn’t have much going for it. On the other hand, traditional raw mayonnaise, made with farm fresh eggs and high quality oils, offers a strong nutritional profile with live enzymes and a nice balance of protein and fat. Wanting to consume whole, nutrient-dense foods with ingredients I can pronounce, I have decided that if I am going to remain in the mayo loving camp I will have to make it at home.

When you mention raw eggs as an ingredient, there is usually a bit of hesitation and concern surrounding salmonella. According to Dr. Mercola, the risk of contracting salmonella from raw eggs is low, with 1 in 30,000 eggs contaminated - this statistic means that you are more likely to die in an airplane or car crash than contract salmonella from raw eggs. Considering that recent outbreaks of salmonella have been from the consumption of raw spinach and greens (and you don’t hear everyone demanding that all spinach be cooked), the threat of illness from raw eggs seems unfounded.

So why have raw eggs gotten such a bad rap? I believe that you can never be too careful with the food you eat, but I am also a bit hesitant to fall immediately in line with governmental mandates surrounding food because it is almost always tainted by lobbyist interests. In the case of raw eggs, I point a finger at conventional, factory-farmed chickens and eggs owned and operated by giant agribusiness. There is no doubt that factory-farmed chickens are much more likely to be disease-ridden, since they are raised in unnatural, confined conditions under incredible stress. Instead of changing the conditions to ensure food safety, the government has allowed agribusiness to pump these chickens with antibiotics, leaving the consumer responsible for food safety by discouraging the consumption of raw eggs and undercooked meat.

I avoid all of the dangers of factory-farmed eggs by buying my eggs at the farmer’s market or a high-quality grocer that can ensure egg quality, and I consume raw egg products throughout the week either in mayonnaise or salad dressings.

I prefer to make my mayonnaise using a food processor, but if you’d like to try another technique check out Michael Ruhlman’s blog where he demonstrates using a little elbow grease, or Cooking with Amy where Amy uses an immersion blender. The critical part of mayo making is SLOWLY drizzling in the oil in the beginning. Pour it in too fast and you will end up with soup and it can be difficult to save. Be creative and mix it up by stirring in herbs and spices.

Homemade Mayonnaise

• 1 egg yolk (organic, cage-free, at room temperature)
• 1 whole egg (organic, cage-free, at room temperature)
• 2 tablespoons apple cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon dry mustard (I prefer Coleman’s)
• 1 teaspoon agave nectar (optional)
• ¾ cup grapeseed oil
• ¾ cup olive oil

Add the apple cider vinegar, egg yolk, whole egg, sea salt, optional agave nectar and dry mustard to a food processor and pulse three times to incorporate.

Combine both oils into a measuring cup. Turn on the processor and add oil in a very thin steady stream (almost drop by drop in the beginning). It is critical to add the oil slowly in order to create an emulsion. Continue until the oil is incorporated. Taste and adjust seasonings.

Place mayonnaise in a glass jar and store in the refrigerator for 3-4 days.

To lengthen the shelf life of homemade mayonnaise, you can add 1 tablespoon of whey, a live culture that is a by-product of yogurt cheese. With whey added, the mayonnaise will keep for a month.