A mayo that’s good for you!

Marie Joy Mayo

1 cage Free egg

1T Dijon mustard

1T fresh squeezed lemon juice

½ t pink Himalayan salt

About 1 cup extra virgin olive oil – strait from the bottle

1. Add all but the EVO to a good quality blender. Process at medium speed until the mixture is very creamy and slightly stiff. Do not skip this step!

2. When creamy, add about 1/3 of the EVO in the tiniest stream possible!

3. Stop the blender. Scrape down the sides and blend 10 seconds.

4. With the blender on, continue to add olive oil until you get the consistency you like. You will see the mixture go from a heavy cream texture to a thicker creamy emulsion rather suddenly. You can continue to add oil if you would like a stiffer mayo.

5. Stop the blender. Scrape down the sides and blend 10 seconds.

6. Store immediately in a clean glass jar in the refrigerator for up to two weeks.

NOTE: If you prefer a milder taste, substitute 1/2 of the oil with cold-pressed avocado oil.