Here’s a recipe for homemade mayonnaise from Martha Stewart’s cookbook that has been Watkinized and revised for
your health. It is absolutely, outrageously good – and good for you!
1/4 tsp. Watkins Dry Mustard
3/4 tsp. Watkins Sea Salt (ground)
2 Tbsp. Freshly squeezed lemon juice
2 cups Watkins Original Grapeseed Oil
Combine the eggs, mustard, salt and lemon juice in a food processor or blender. Turn on machine and pour in the oil, drop by drop, until the mixture thickens. Add the remaining oil in a steady stream. Store, lightly covered in the fridge for up to 7 days.
Makes 2 1/2 cups.
Easy and delightful. Wonderful for egg salad. Use Garlic & Parsley Grapeseed Oil to
make Garlic Mayo – Yummy!
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