Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Thursday, May 14, 2009
1 Tbsp. apple cider vinegar
1 pinch mustard powder
1/2 tsp. salt
1 whole egg
1/2 cup good quality extra virgin olive oil
1/2 cup cold pressed canola oil (or another mild oil, or all olive oil)
Combine first four ingredients in a food processor or blender. Blend until smooth and well-combined. With the motor running, add oil, a few drops at a time (I use an old squeeze bottle for this job). As the mayo starts to thicken, you can add the oil in a more steady, but thin, stream. Store in the refrigerator for up to two weeks.