Healthy Mayo Recipe

• Beat egg yolk in a large bowl for 1 minute on low speed using a blender or hand-held egg beater until it is thick.
• Add the mustard, vinegar, and salt and beat for another 30 seconds.
• Slowly drizzle oil into the egg mixture with the blender/beater on high. This will take several minutes. Do not stop blending or beating until the mixture thickens.
• Taste your mayonnaise and season with extra salt, pepper and vinegar as desired.
• Store in a glass jar in the refrigerator for up to 3 weeks.

Makes approximately ¾ cup, easily doubled to make more

• 1 large egg yolk at room temp
• ½ tsp. mustard, dry or prepared (optional)
• ½-1 Tbsp. apple cider vinegar or lemon juice
• ¼ tsp. salt
• ¾ c. expeller-pressed oil
• White pepper to taste (optional)

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