Ingredients
1 cup light-tasting olive oil or avocado oil
1 egg at room temperature
1 teaspoon water
1/2 lemon juiced
1/2 teaspoon Himalayan Pink salt
Instructions
Pour in light-tasting olive oil or avocado oil in a blender or a tall cup is using n immersion blender
Add egg to the oil.
Add water to the mixture.
Let all of the ingredients settle for 1 minute.
Blend for 30-45 seconds
Stir in the salt and gently fold in the lemon juice.
Store in an airtight container
Refrigerate and consume within 12 days
Notes
You can use an immersion blender or a regular blender for this recipe.
Recipe by Easy Low Carb Meals at https://easylowcarbmeals.com/paleo-keto-mayo/