1 egg yolk
2 tbsp. vinegar (or 1 tbsp. vinegar and 1 tbsp. lemon juice)
1/2 tsp. mustard (I like to use brown, deli-style mustard, but regular yellow mustard is fine)
1/2 tsp. salt
1/4 tsp. pepper (use white pepper if you don't want to see the pepper grains in the finished mayo)
1/2 cup flax seed oil (preferably cold pressed - I use Barleen’s)
1/4 cup olive oil (preferably cold pressed)
1/4 cup canola oil (preferably cold pressed)

In a measuring cup or bowl mix together the 3 oils. With an electric mixer or using a hand whisk, whip the egg yolk. Add 1 tablespoon vinegar, the mustard, salt and pepper and 1 tablespoon oil mixture and blend at a moderately high to high speed. Add approximately 1/2 cup of the oil mixture in small increments, blending continuously.

Note: Mixture should thicken. It will have a golden-yellow color. If it isn’t thickening, see the caveat below.

Add the rest of the vinegar or lemon juice. Add the remaining oil in 1/4 cup portions, blending continuously. The mixture should have the consistency of regular mayonnaise. Store in a clean container in the refrigerator. It should last at least a week.

Makes about 1 cup of mayonnaise.

Caveat: Don’t try to make this in a blender or high-speed food processor. It may liquify the mixture and you will end up with a runny salad dressing instead of mayo! On my KitchenAid mixer I use the highest speed, but with some mixers this might be too fast. Just watch to see if it starts to thicken right away. This is a good indicator of whether you should use a lower speed or not.

Second caveat: Since this contains raw egg, be careful to use fresh, clean, unbroken eggs from a reliable grocer, and wash the egg off before breaking the shell. This should minimize your chances of contaminating the mayo.

Tip: If you want to lower the calories, you can omit the olive and canola oil and fold in 1/2 cup of low-fat dairy sour cream at the end of adding the flax oil. It will still have a mayonnaise taste. Be careful not to blend it too much as it may get runny.

Submitted by: Kathy Stant