Green Beans with Homemade Mayo

Serves 4


1 lb Green Beans or Chinese long beans
Course Sea salt

  1. Bring a large pot of water to boil
  2. Have kids snap the beans into 3‐4” lengths perfect for dipping
  3. Once water has reached a boil, dunk beans for no more than 10 ‐20 seconds. Beans should still be firm.
  4. Remove beans from water, drain and put on a plate with a paper towel underneath.
  5. Sprinkle with sea salt


makes 1.5 cups

2 large egg yolks, chilled
3 tablespoons fresh lemon juice
2 teaspoons white wine vinegar
½ teaspoon Dijon mustard
1 teaspoon kosher salt
1.5 Cups vegetable oil or EVOO or a combination

  1. Chill a glass or metal bowl in freezer for 10 mins (if your little ones are doing the whisking opt for a bowl with extra space)
  2. Whisk together egg yolks, lemon juice, vinegar, mustard and salt. In chilled bowl until it is a bright yellow (about 30 seconds‐ have kids whisk and count)
  3. Whisking constantly add ½ cup of oil just a few drops at a time. Taking about four minutes to add the ½ cup. Adults can pour as kids whisk.
  4. Add the remaining cup of oil in a slow steady stream, whisking constantly until the mayo is thick
  5. and lighter in color about 8‐15 minutes. Serve for dipping! Will keep refrigerated for one week.

For fun twists of mayo match it to your families taste, try these fun variations:

  • Add in 2‐3 cloves roasted garlic
  • Add pesto
  • Add herbs
    • Add cayenne pepper or sriracha sauce
      • Ketchup

Other fun ideas:
Use cookie cutters to cut shapes out of slices of squashes, potatoes & eggplants. Veggie slices
should be ½ thick. Then roast the shapes in the oven including the scrape pieces.