Servings = approximately 30
Preparation time 5 minutes, cook time 0 minutes
1 large egg
1tsp Dijon mustard
2 tsp apple cider vinegar
1/3 tsp pink Himalayan salt
1 cup olive oil
Crack the egg into a tall, wide glass jar, do not use a bowl.
Add the Dijon mustard, vinegar and salt on top of the egg, trying not to disturb the egg.
Pour the oil on top, do not whisk or stir.
Carefully submerge an immersion blender into the bottom of the jar so it is right where the egg is. Blend on low power for about 20 seconds without moving the blender, until you see most of the jar has turned white. Then slowly start to move the blender upwards, without lifting it all the way from the jar. Once you reach the top of the jar, slowly move it back towards the bottom. Go up and down like this a few times, until mayonnaise forms.
Store the mayonnaise in an air tight jar in the refrigerator. It will last up to a week, if you haven’t eaten it all by then!
Nutritional information per serving:
Total carbs: 0g
Net Carbs: 0g