Cole Slaw With Homeade Mayo




2 eggs

1 package Cole slaw mix

4 carrots peeled and grated

1 tsp salt

2 tbsp sugar

1/2 fresh pepper

3/4 C. Fresh Mayo (below ingredients!)

1/4 Tsp ground mustard

1 tbsp. apple cider vinegar

1 tsp . lemon

1/2 tsp. garlic powdered

1 C. Safflower or oil of your choice


A very nice recipe for the bestest coleslaw you have ever had. The homemade mayo makes all the difference. Immuno compromised people should probably use pasteurized eggs.


To make the mayo: take the eggs, separate them. Give the whites to your dog or GAK cat. Make sure the yolks are room temperature since mayo won’t set well if its cold. Put the yolks in a bowl that has been stabilized by a wet towel. Beat the eggs with a balloon whisk until they start to get thick (and yellowy). Add the salt, and mustard at this time, and continue to whisk for about 10 seconds. Using a spout slowly begin to drizzle the oil in a LITTLE at at time while constantly whisking. (Julia shows how to do this on her mayo episode!), until it has thickened nicely. Once this is done, you can start adding the remaining lemon juice or a little vinegar, garlic powder. Start gradually adding the remaining oil, whisking constantly as you add oil, being sure to only do about 1tbsp at at time until you have used up to 1 1/2 c. of oil. Keep whisking until it is nice an thick. If it too thick you can add a bit of oil to thin it, or even some other flavoring thats liquid (smoked mayo anyone?)

The Cole slaw is much easier. Combine the mix, grated carrots, salt, (use 1 tsp in this and 1/2 tsp in the mayo!), sugar, pepper with your hands. Once that is done, use 3/4 c. Of the mayo you made in the the previous step. Makes a great slaw. Put in the fridge immediately.