Mayonnaise - No Mess Version

In a wide mouth pint mason jar:

2 yolks from pastured chicken eggs
1 T. raw vinegar or lemon juice
1 t. Dijon mustard
1/2 t. salt - unrefined
1/4 t. white pepper - optional
1/2 C. Extra Virgin Olive Oil
1/2 C. Expeller pressed Sesame oil
1 clove garlic sliced into 4 pieces

I actually use the markings on the jar to measure these ingredients into the jar so that there is no mess.

Put the stick blender down into the bottom of the jar and hold firmly while turning on the blender and slowly drawing it up to the top of the liquid. The mayonnaise is formed almost instantly. Push it up and down several times to make sure the garlic clove is blended. This recipe makes such a good flavored mayo with really quality oils that are not in danger of being rancid. I've kept this mayonnaise for weeks without any problems. You can store it in the same jar you made it in, thus the "no mess". All you have to wash is the blade part of the blender!

Pepper Parmesan Blender Dressing-No Mess

First, check to see if your blender blades screw onto a standard mason jar. If it does, you make this without much clean-up.

I use a 12oz. mason jar, but a pint would be fine too.....into the jar add:

1 clove garlic, peeled
1 egg yolk, free range
3 T Lemon juice, fresh
2 t. Dijon style mustard, I don't bother to measure this
1/2 C. Extra Virgin Olive Oil
1 T coarse ground pepper
1/2 C. grated fresh Parmesan cheese
1/2 t. salt, "Real Salt"

I screw the blade/base component onto the jar and turn "up-side-down", place on the blender and pulse several times, and then blend at a medium speed. The mixture seizes up nicely for me even though I haven't drizzled in the olive oil like Julia Child says to do. I don't even bother to have everything room temperature which is supposed to be better.

This is very intense and satisfies those who need some real zing with something else bland. I screw on a regular lid to store and only need to wash the blades of the blender.