Total Time
7mins
Prep 2 mins
Cook 5 mins

This recipe came from my allergist. It's a recipe with lemon juice and no vinegar.

Ingredients Nutrition

Directions

  1. Combine eggs, juice and salt in a blender at high speed for 1 minute.
  2. Slowly add 1 tsp oil while blender is set on medium.
  3. Contunue adding the rest of the oil until mayo is emulsified Store in the fridge in a glass jar for up to three days.
Most Helpful

4 5

mine turned out runny.but taste alright.

5 5

Excellent! Was a little hesitant to try this, but it worked great!

5 5

Great! Blended thick and creamy in my hi-speed blender. I think speed is key for good emulsification. I added a tblspoon of mustard.