Minute Mayonnaise
Author: Kari - CookingUpClean
Recipe type: Sauces and Dips
Cuisine: paleo, dairyfree
Serves: 1.25 cups
- 1 whole egg
- 1 cup light tasting olive oil (I use Bertolli)
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon garlic powder
- sprinkle of black pepper
- Starting with the egg, put all ingredients into a wide mouth jar (or container that's exactly as wide as your stick blender).
- Let sit for 20 seconds to be sure egg is settled at the bottom.
- Place stick blender in jar so that it touches the bottom. The egg should be covered by the blender blades.
- Turn blender on and don't move it for 10-20 seconds until the egg begins to emulsify.
- Slowly, raise the blender up to emulsify remaining oil.
Serving size: 2 tablespoons Calories: 242 Fat: 25g Carbohydrates: 5g Sodium: 38mg Fiber: 1g Protein: 2g
Recipe by at https://www.cookingupclean.com/minute-mayonnaise/
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