Blender Olive Oil Mayonnaise

Combine in a blender container:

Ingredients

• 1 large egg
• 1 Tbs. Vinegar
• ½  tsp. Salt
• ¼ tsp. dry mustard
• ⅛ tsp. Paprika

Directions

Dash ground red pepper

Cover and blend about 5 seconds.

With blender running on the slowest speed, add ½ cup extra virgin olive oil in the thinnest stream you can.

For best results, the stream of oil should hit the mix halfway between the side of the container and the vortex in the middle.

Add 1 Tbs. lemon juice; while running the blender on the slowest speed, gradually add ½ cup more
extra virgin olive oil.

If the oil quits moving into the vortex, stop the blender and break the surface tension of the mayonnaise, using a spatula to scrape the sides (sometimes just turning the blender off and on again will do this).

Store for up to 4 weeks in a tightly covered jar in the refrigerator.

Makes about 1-¼ cups.

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Published in the Price-Pottenger Journal of Health & Healing
Fall 2009 | Volume 33, Number 3
Copyright © 2009 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide