THE RECIPE BOX: Homemade mayonnaise a healthy alternative to store-bought

This homemade mayonnaise is good way to give your family the creamy condiment without all of the extra sugar and additives. (Staff Photos: Julie Wells)

This homemade mayonnaise is good way to give your family the creamy condiment without all of the extra sugar and additives. (Staff Photos: Julie Wells)

How are those New Year’s resolutions going? You know, the ones where you’ve decided to lose a few pounds, make healthier food choices and walk at least 20 minutes a day?

I know, it is hard, but you can do it. It just takes practice, patience and perseverance. Just ask my husband, Kevin.

Kevin decided before Thanksgiving last year that he wanted to change up the way he was eating. I, by no means, thought he needed to lose any weight, but he wanted to shed a few pounds — which he has definitely done — and just eat better overall.

He started looking into the paleo diet. He read up on it and began eating the paleo way.

The paleo diet involves meats, seafoods, fresh fruits and vegetables. What it does not involve is sugars, white potatoes, breads and so forth. You cut out all white things that you might eat. Kevin’s favorite thing about this way of dieting is that there is no counting of anything — points or calories.

In the words of Citizen columnist Darrell Huckaby, I told you all of that to tell you this: My husband loves mayonnaise. But on paleo, that is a huge no-no. That was until Kevin came across a recipe on how to make homemade mayo — without all of the sugar and extra additives.

It took him a few tries to get it just right, but he stayed with it. He researched, watched videos, and pretty much never gave up until he perfected it.

There is a science to it and Kevin explained it to me this way: Emulsion is the process of bonding oil and water in a manner to prevent separation. So, eggs are mostly water and the mustard and vinegar or lemon juice are emulsion agents and aids.

Good luck with your personal goals for 2014.

Homemade mayonnaise

Two eggs

2 tablespoons of lemon juice or apple cider vinegar

2 tablespoons of dry or prepared mustard

12 ounces of light/pure olive oil

Ensure that all ingredients are at room temperature. To get eggs to room temperature quickly, bake at 150 degrees for six minutes.

Whip together all ingredients except for oil, using a whisk, cake mixer or blender, until mixture is creamy.

Add a drop or two of oil while whipping.

Continue whipping and adding oil drops, one at a time approximately every 15 seconds, maintaining the creamy texture, until all oil is used. Do not add the oil too fast or in too great amounts or the mixture will turn yellow and runny.

Add honey to give the mayo more of a miracle whip flavor.

Add salt and pepper for a more traditional mayonnaise flavor.

Add garlic powder and a little cayenne to spice up the mixture.

Tip: If you use an immersion blender, add all of the ingredients to a tall narrow container, immerse the blender, mix for just a few seconds and the mixture will be done.