Recipe (healthy fat): Mayonnaise

Makes about 1 ½ cups
 
1 large or extra large egg
2 tsp lemon juice
½ tsp salt
1 tsp Dijon mustard
1 clove garlic
1 cup olive or avocado oil
 
Instructions
 
Add all ingredients except oil to your food processor. Process until creamy (about 10 seconds).
 
With the food processor running, add a few drops of oil into the egg mixture. Every few seconds add a few more drops. Continue until the mixture starts to thicken.
 
Now you can do a slow drizzle. Stop pouring, every once in a while checking that the oil gets fully incorporated.
 
Store leftovers in a covered container in the fridge for up to 1-2 weeks.
 
Serve & enjoy!
 
Tip: Use this in place of mayonnaise for egg, salmon, chicken salads, etc.

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