Source: Weeknight Paleo
In a food processor, combine egg, egg yolk, dry mustard, lemon juice, salt and pepper. Process until smooth. With food processor running, slowly drizzle in oil 1t at a time until it is incorporated. BE PATIENT. Continue to drizzle oil in a little at a time until the mayo has thickened. Then add a steady stream of oil and continue to blend until emulsified.
Doing this with an immersion blender, works great.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: Servings|
|Calories from Fat: 1016 (97%)|
|Amt Per Serving||% DV|
|Total Fat 112.9g||151 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 79.4g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 421.3mg||130 %|
|Sodium 3568.8mg||123 %|
|Potassium 132mg||3 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.7g|
|Protein 9.3g||13 %|
Powered by: USDA Nutrition Database
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: 1049
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