Homemade Mayo

Step 1

1 large egg yolk (at room temp)

Step 2

½ tsp mustard, dry or prepared (optional)
½-1 Tbsp apple cider vinegar or lemon juice
¼ tsp salt

Step 3

¾ c. expeller-pressed oil (safflower or avocado oil)
Salt and white pepper to taste (optional)

Directions:

1. Beat egg yolk in a large bowl for 1 minute onlow speed using a blender or hand-held mixer until it is thick.
2. Add the mustard, vinegar, and salt and beat for another 30 seconds.
3. Slowly drizzle oil into the egg mixture with the blender/beater on high. This will take several minutes. Do not stop blending or beating until the mixture thickens.
4. Taste your mayonnaise and season with extra salt, pepper and vinegar as desired.
5. Store in a glass jar in the refrigerator for up to 3 weeks.

Source: Nutritional weight & wellness