Healthy Mayonnaise
Wholefood anti-inflammatory mayonnaise
Servings: 10
Author: nourishingme
- 3 egg yolks
- 1 1/2 tsp yellow or seeded mustard see a picture of the mustard i use below
- 1/2 lemon juiced
- 1 tbsp apple cider vinegar
- 3/4 cup olive oil
Separate the egg yolks from the whites.
Into the food processor or thermomix place in the whisk utensil. Add all ingredients EXCEPT the olive oil.
Turn the food processor onto medium and begin mixing.
While the food processor is still mixing, slowly drizzle the oil in through the lid. This will allow the mayonnaise to start to thicken.
Once all of the oil is added and the mayonnaise is nice and thick, scrape down the sides of the food processor and place the mayonnaise into a jar.
This will keep in the fridge for up to 1 week. Enjoy!