I made these for a Christmas party using «eggs» but not «pasture - raised eggs» and I used
a grapeseed mayo.
Not exact matches
Becky, I know this is late, but maybe it will help in your search for a «foolproof»
mayo... I always use this recipe from the New York Times with olive oil or
grapeseed oil: http://www.nytimes.com/recipes/12459/mayonnaise.html
I also make my own dips with homemade
mayo (2 eggs, 2 lemons with zest, salt, pepper, one cup each
grapeseed and regular olive oils).
I tried this with egg - free canola
mayo since I couldn't get my hands on the
grapeseed oil
mayo when I needed it.
Most conventional
mayos are made with pro-inflammatory oils like canola,
grapeseed, and / or soybean.