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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 8 |
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This recipe came from my allergist. It's a recipe with lemon juice and no vinegar. Ingredients:
2 eggs (room temperature) |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1 1/4 cups vegetable oil |
Directions:
1. Combine eggs, juice and salt in a blender at high speed for 1 minute.
2. Slowly add 1 tsp oil while blender is set on medium.
3. Contunue adding the rest of the oil until mayo is emulsified Store in the fridge in a glass jar for up to three days.
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