I like to start with either a fresh farm egg or an organic free range egg. Wash the shell to clean off any dirty bits that might be clinging to the outside and make its way into your food.
First- Bring egg to room temp. then crack into a wide mouth pint sized mason jar.
Add olive oil, lemon and salt.
Use your Emerson blender to stick it to it. Hold it down in the bottom of the jar and mix for about a half of a min. Once the mixture starts to look like mayo- Slowly move the blender stick up and down to incorporate all of the ingredients. Total mixing time about 1&1/2 min.
** you can customize the flavor by substituting vinegar instead of lemon juice (balsamic is amazing), or try lime, mustard, black pepper or any other seasoning that tickles your fancy.
Btw: Curry mayo with steamed artichokes is divine!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 49 (100%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 10.6mg||3 %|
|Sodium 11.4mg||0 %|
|Potassium 4.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 49
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