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Mayonnaise

Written by lee on . Posted in Dips & Rubs, Recipe Book

Makes 2 cups

  • 1 egg
  • 2 TBS lemon juice
  • 1 cup extra virgin olive oil
  • 1/4 teaspoon ocean sea salt, to taste

Place egg in blender and blend on a medium speed
Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds
Very slowly drizzle in olive oil through the top of the blender and blend until smooth on the lowest speed
The mayo can be stored in a glass jar in the refrigerator for up to 14 days

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