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Easy Homemade Mayo

Use this in place of store-bought mayonnaise in egg, salmon, chicken salads, or any recipe calling for mayonnaise.
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Servings: 1
Course: Snack
Ingredients Method

Ingredients
  

  • 1 egg  large or extra-large
  • 2 tsp lemon juice
  • 1/2 tsp sea salt
  • 1 tsp dijon mustard
  • 1 clove garlic
  • 1 cup light tasting olive or avocado oil

Method
 

  1. Add all ingredients except oil to your food processor. Process until creamy (about 10 seconds).
  2. With the food processor running, add a few drops of oil into the egg mixture. Every few seconds add a few more drops. Continue until the mixture starts to thicken.
  3. Now you can do a slow drizzle. Stop pouring every once in a while to check that the oil gets fully incorporated.
  4. Store leftovers in a covered container in the fridge for up to 1-2 weeks. Serve & enjoy!