Paleo Mayo

PREP TIME
2-3 min

TOTAL TIME
5 minutes

PORTIONS
1 cup *Use up within a week

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INGREDIENTS

1 EGG
1/2 CUP OF AVOCADO OIL
1 TEASPOON OF LEMON JUICE
1 TEASPOON OF DIJON MUSTARD
1/4 TEASPOON OF APPLE CIDER VINEGAR
SALT AND FRESH GROUND PEPPER
A FEW PIECES OF FRESH ROSEMARY

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METHOD

*For best results use an Emulsion blender. You can use a regular blender too, just go slow and add oil slowly to incorporate.

• Mix egg, lemon juice, mustard, apple cider vinegar, s/p and fresh rosemary in blender or with Emulsion hand blender.

• Slowly add Avocado oil until mix begins to combine and thicken. If you find it is still to thin, you can add 1 egg yolk and a tiny bit more oil drizzled.

• DO NOT OVER BLEND or it will become runny.

• Store in Small mason jar in fridge and use within a week.

• Experiment with and take out the rosemary with fresh Dill or Thyme or Cranberries. Fresh Chives and Garlic.