Homemade Mayonnaise

Makes 1 1/2 cups
1 egg, at room temperature
1 egg yolk at room temperature
1 teaspoon Dijon mustard
1 1/2 teaspoons of lemon juice or Bragg’s raw apple cider vinegar (alkalizing)
1 cup organic organic extra virgin olive oil (a lighter oil will produce a lighter flavored mayonnaise and darker color a richer mayonnaise).
Unrefined celtic sea salt or Himalayan unrefined sea salt (great mineral content good for Adrenal fatigue!)
In food processor or Vita-Mix place all ingredients except for the olive oil. Process until blended about 30-45 seconds. With motor of food processor or Vita-Mix on, add olive oil very gradually until well blended 1-2 minutes. Add more salt if needed. Put in refrigerator and use within 48 hours.


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