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Homemade Mayo
Krista Pool
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Ingredients
1
cup
light olive oil
1
cold egg right out of the fridge
1/2
tsp
sea salt
1
tsp
ground mustard
1/2
lemon
juiced
Instructions
Dump all you ingredients into a wide mouth mason jar or bowl.
Put your emersion blender at the bottom of the jar and blend. Slowly go up and down until emulsified.
Store in an airtight container in refridgerator for up to 4 weeks.
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