Herbed Mayonnaise

15 Mar

1 organic egg + 1 egg yolk
1 tsp. prepared mustard
1 tbsp. lemon juice
1/4 tsp. salt
2-3 tbsp. parsley, chopped
3/4 cup extra virgin olive oil

Eggs must be at room temperature. Put eggs, mustard, lemon juice, sea salt and parsley into a food processor and puree on high speed. Slowly add vegetable oil a little bit at a time while the processor is on high. Continue until all the oil is gone and the mayo is thick and creamy. Store in a glass jar – can keep in the fridge for 2 weeks.

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Posted by on March 15, 2011 in Gluten-Free Recipes


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