Prep Time: 5 minutes / Makes: 1 cup
1 Large Organic Egg
Dash Cayenne Pepper
1/2 tsp. Dry Mustard
1/4 tsp. Sea Salt
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Apple Cider Vinegar
1 c. Extra Virgin Olive Oil
- Combine the egg, cayenne, mustard, salt, lemon juice, vinegar, and 1/4 c. oil in the container of a blender or food processor. With the machine running at medium speed, add the remaining oil SLOWLY in a thin, constant, steady stream.
- After you’ve added about half the oil, the mixture should start to thicken. Once all the oil has been incorporated, shut off the machine and transfer mayonnaise to a small jar.
- Store refrigerated for up to 14 days.NotesDouble the recipe if you use a lot of mayo. Can be used in my Caesar Dressing recipe. I don’t have air conditioning and I’ve noticed that when it’s hot outside, slightly less oil is needed ~2 Tbsp less, or mayonnaise is less stiff.