TOOLS
-
Food processor
-
Glass jar
INGREDIENTS
-
5 egg yolks, room temperature
-
2 tablespoons Mother Earth OACV
-
4 teaspoons Dijon mustard
-
¼ - ½ cup extra virgin olive oil
INSTRUCTIONS
-
Place the egg yolks, apple cider vinegar and mustard in a food processor or high-speed blender. Blend on high 10 minutes until thick.
-
While the blender is still running, very slowly stream the extra virgin olive oil into the blender. Start with ¼ cup, then stop the blender to check the consistency. If it’s too thick for you, add up to a ¼ cup more to thin it out.
-
Scrape down the sides of the blender and then transfer the Paleo mayo to a glass jar. Store covered in the refrigerator up to one month.