Olive Oil Mayo
shared by Jessica Reagan
Ingredients:
1 large egg
2 T. lemon juice
¼ c. +1 c. light tasting (not extra virgin) olive oil
½ tsp. dry mustard
½ tsp. salt
Directions:
Place the egg and the lemon juice in a blender or food processor, cover, and allow to come to room temperature (about 30 minutes). Add ¼ cup oil, mustard, and salt. Blend on medium speed until the ingredients are combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream, this should take about 2-3 minutes. Store covered in fridge.
This recipe is from Well Fed: Paleo Recipes for People Who Love to Eat.
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Jessica Reagan is a cooking fanatic who loves entertaining and sharing her recipes with others, usually with a bottle of wine. She recently embarked on a journey to a primal/ paleo lifestyle which, in addition to diet, focuses on sleep, nature, and meditation for optimal health and general well-being. She is passionate about teaching people about organic, whole foods’ power to heal mind and body, as well as prevent and cure most maladies and disease. When she isn’t chasing around her 2 kids or whipping up something delicious, she enjoys making all natural beauty products and listening to her vinyl record collection. You can also follow Jessica on her blog, WholeDeliciousFood.
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