anti-inflammatory mayo
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
1 large Egg Yolk 1 tbsp Apple Cider Vinegar, Bragg's Organic .5 tsp Dijon Mustard Pinch Himalayan Pink Sea Salt 12 tbsp Extra Virgin Olive Oil
1) In a blender combine egg yok, cider vinegar, mustard, and salt.
2) Turn on blender and while its running remove top spout. carefully working one drip at a time to start, drip in the olive oil. After about 15 drops, continue to run the food processor and add the oil in a thin stream until emulsified. You may adjust the amount of oil to adjust the thickness. The more oil you add, the thicker the mayo will be.
3) Keep this refrigerated up to 4 days in a tightly sealed container.
Serving Size: 1 tbs
Number of Servings: 15
Recipe submitted by SparkPeople user DOOMRAE.
2) Turn on blender and while its running remove top spout. carefully working one drip at a time to start, drip in the olive oil. After about 15 drops, continue to run the food processor and add the oil in a thin stream until emulsified. You may adjust the amount of oil to adjust the thickness. The more oil you add, the thicker the mayo will be.
3) Keep this refrigerated up to 4 days in a tightly sealed container.
Serving Size: 1 tbs
Number of Servings: 15
Recipe submitted by SparkPeople user DOOMRAE.
Nutritional Info Amount Per Serving
- Calories: 99.8
- Total Fat: 11.5 g
- Cholesterol: 12.3 mg
- Sodium: 43.2 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.2 g
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