YIELD 1 cup

What mayo does to sandwich or a salad is simply remarkable. That creamy texture, that unbeatable flavor is something special. But it can get pricey and wasteful to buy the prepackaged variety and homemade mayo tastes so much better. If you make it yourself, you control the amount of chemicals and preservatives, use high quality ingredients, and take a high-priced item off your grocery list.


1 cup organic olive oil
1 local free range egg
The juice of 1 organic lemon
A pinch of sea salt
Water to thin the mayonnaise


  1. Be sure that the egg is fresh because it will be raw.
  2. Combine the egg and lemon in the bowl, whisking to mix.
  3. Gradually whisk in olive oil.
This recipe appears in: Savory Sauces

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