![]() 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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September 2019
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