Paleo Mayo

1 tsp Mustard (basic yellow)

1 Tbsp Lemon Juice (can use Lime for a change)

1 Tbsp Apple Cider Vinegar

2 Omega 3 or Free Range Eggs (they emulsify better at room temp although it can be done cold)

1 cup Light Tasting Olive Oil

I used pink Himalayan salt instead of Epicure salt.

Combine all in ingredients but olive oil in a blender and whip until well combined. With blender on high drizzle in olive oil using one tbsp at a time. For a while it will seem like nothing is happening and just about past the 1/2 way point in adding your oil you’ll hear a change in the blender sound and instead of a sloppy liquid it will thicken a bit. Keep adding the remaining oily slowly although you can pour at this point instead of a tbsp drizzling in at a time. Add 3-4 grinds each of your favorite Epicure salt and pepper and then stick your spoon in and sigh a happy sigh!

Serving Size: 11 (1 oz servings or 22 Tbsp)

Number of Servings: 11

Recipe submitted by SparkPeople user GRUBY22.