“Everyone is looking for a tasty mayonnaise recipe that works in all Paleo recipes and I think this is the one to do that.”
READY IN:
10mins
SERVES:
1
YIELD:
1 1/3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In the container of a food processor or blender, combine the egg, mustard, lemon juice, salt and cayenne pepper.
  2. Set the food processor on medium speed and gradually drizzle in the oil while it runs. It will start turning fluffy white or cream colored.
  3. Transfer to a container with a lid and store in the refrigerator for up to one weeks.
  4. It may look more creamy or loose than normal but it will firm up in the refrigerator.
  5. Pasteurization of eggs before use is recommended - just put egg (whole, in the shell) in a saucepan with water. Bring water temp to 150 degrees F, then let sit for 3 minutes. Allow to cool to room temperature before using.

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