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Homemade Mayonnaise

By Dr. Eric Berg DC
Views: 15592

Our Educational Content is Not Meant or Intended for Medical Advice or Treatment

Homemade Mayonnaise

1 large fresh organic egg, stored under room temperature

1 tbl Dijon mustard

1 ½  tbl white wine vinegar

¼ tsp sea salt (or more to taste)

1 cup neutral flavored oil (grapeseed, safflower)

2 tsp lemon juice

 

Add egg, mustard, vinegar, and salt into food processor and blend for 20 seconds. Scrape sides. Turn on processor and very slowly, add a few drops of oil until you see it begin to thicken.

Then continue adding the oil in a thin slow stream. After all the oil has been added, add lemon and blend for additional 10 seconds. Taste and add extra salt, lemon, or vinegar, depending on your liking!

Store in an airtight container or jar.  This lasts for a week or so (same as life of your eggs!).

Enjoy!

 


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