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MASON JAR MAYO

8/23 15:23:27

DOTTIE'S MASON JAR MAYO
1 egg
1/4-1/2 teaspoon salt
1/2 teaspoon dry mustard
2-3 tablespoons lemon juice
1/2 cup oil
1/4 teaspoon pepper, optional
1 clove garlic, minced, optional

Break the egg into a pint wide-mouth mason jar. Add the salt, mustard and lemon juice. Pour the oil on top but do not stir. Immerse a stick blender to the bottom of the jar. Hold on the bottom and blend 5-6 seconds until the bottom starts to look creamy and whitish. Move the blender up and down slowly until the mayonnaise has emulsified.

Makes about 3/4 cup
Do not freeze

Per Tablespoon: 88 Calories; 10g Fat; 1g Protein; trace Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 1/4 Cup: 351 Calories; 38g Fat; 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 3/4 Cup: 1054 Calories; 114g Fat; 7g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs

This was soooo easy to make! Mayonnaise in a matter of seconds. I thought it was a little salty, so I'll only use 1/4 teaspoon salt next time as in Dottie's Original Mayo recipe. It came out very thin, so I might use only 2 t. lemon juice (also as in Dottie's Original Mayo recipe). I tasted some on a salad and the lemon flavor is a bit too strong for my taste. Since store bought mayo uses vinegar and lemon juice, I might try half and half. Store bought also has a stronger egg flavor, so I might try 2 egg yolks next time. Although the flavor is different than store bought, I think it will be very nice with a bit of tweaking.

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