Source: Food Combining for Health
Date tried: May 18, 2012
Yield: 1½ cups
Time needed: less than 5 minutes

As the weather gets warmer I often have green salads for lunch. And that means plenty of salad dressings. This is a nice home-made mayonnaise.



2 egg yolks at room temperature
1 tsp. dry mustard powder
Pinch sea salt
Freshly ground black pepper
2 Tbsp. cider vinegar
1 1/3 cups cold-pressed olive oil
1 Tbsp. boiling water

Put egg yolks, mustard, salt and pepper in a blender.
Add cider vinegar and blend at lowest possible speed.
Add oil very, very slowly (almost a drop at a time) as blender remains on low speed.
As mixture begins to thicken pour in rest of oil in a thin stream until it is all incorporated.
Add boiling water and turn blender off.


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