Prep Time: 15 minutes

Ingredients:

1 egg yolk

1 whole egg

2 T. apple cider vinegar

1 T. lemon juice (optional)

1 tsp. unrefined sea salt

1 to 2 tsp. honey

1/4 tsp. paprika

1/4 tsp. garlic powder

1 1/2 C. extra-virgin olive oil, virgin coconut oil, or sesame oil, sunflower oil (a combination of oils gives the best flavor, experiment for yourself~)

What to do:

Place the egg yolk, whole egg, vinegar, lemon juice, honey, paprika, garlic powder and salt in a food processor or blender.

Pulse a few times to incorporate.

Turn on the processor or blender and begin adding oil drop by drop while the machine is running. (It is very important to add the oil very slowly in the beginning in order to create an emulsion.) Once and emulsion is formed, you may continue adding oil in a slow steady stream; continuing until all of the oil is incorporated. Blend on highest speed for about 10 seconds or until thick. Refrigerate.

Mayo will last 2-4 weeks

*This recipe is in my cookbook, This and That.