Page 289 - 28_Days_of_Clean_Eating.sanet.cd

Homemade Mayonnaise
Vegetarian
Gluten-Free
Dairy-Free
This is the way mayonnaise should taste: creamy, tangy, and oh so
satisfying. Whether you use it as a sandwich spread or as a base
for a salad dressing, this is the must-have mayonnaise to keep in
your refrigerator.

Ingredient Tip: This recipe calls for a raw egg yolk. If you are
concerned about consuming a raw egg, opt for pasteurized eggs at
the grocery store.

1 egg yolk 1 teaspoon Dijon mustard
1 tablespoon white 1 cup extra-virgin olive oil
wine vinegar ½ teaspoon salt
1. Combine the egg yolk, vinegar, and mustard in a food proces-
sor or blender. With the motor running, very slowly add the oil
through the hole in the lid in a steady stream.
2. Put the mayonnaise in an airtight jar, stir in the salt, and cover.
Refrigerate for up to 1 week.

Makes 1 cup. Prep time: 5 minutes.

Per serving (1 tablespoon): Calories: 112 Fat: 12.9g Saturated Fat: 1.9g
Protein: 0.2g Carbohydrates: 0.1g Fiber: 0g

288 28 Days of Clean Eating