This recipe doesn’t call for much, but what you need the most of is patience. If your batch comes out a tad runny, no worries! Use it to make a delicious, homemade, preservative-free, non-dairy, creamy salad dressing. Yummy!
1 large egg
2 tablespoons of lemon juice
1/4 cup plus 1 cup of light olive oil (NOT EXTRA-VIRGIN!!!)
1/2 teaspoon dry mustard
1/2 teaspoon salt
- 1. In a food processor, break the egg and add the lemon juice. Put the lid on it and allow the egg and lemon juice to come to room temperature for about 45 minutes to an hour (I told you that you needed patience!)
- When the egg and lemon juice are room temperature, add mustard, salt, and 1/4 cup of oil. Blend on medium until all the ingredients are well combined. Then very, very, very slowly begin pouring the rest of the olive oil into the blender. You want the slowest, skinniest drizzle you can muster. This will take about 2-3 minutes depending on your pour.
- When all of the oil is incorporated, you should have something that resembles traditional mayo but way better.
- Store in a container with a lid and mark the date. Your mayo expires when your eggs do.
**Recipe taken from WellFed**