Paleo Mayonnaise Prep time:  5 mins        Cook time: 0 mins        Servings: 1 1/4 cups

Ingredients:- 1 egg yolk (from a large egg), room temperature
- 1 Tbsp. fresh squeezed lemon juice or apple cider vinegar
- 1/2 tsp. sea salt
- 1 cup light tasting olive oil  (make sure it is light and not extra-virgin!) extra virgin, 1/2 coconut 1/2 olive oil will work...it is taste preference


Directions:

USING A FOOD PROCESSOR (can also do a blender)
1. Add your egg yolk, lemon and sea salt to the food processor and blend for about 20 seconds.
2. Keeping the food processor running, slowly, drop by drop, start adding in your oil. One drop at a time. ONE DROP! (or a very very tiny stream of oil poured slowly) The mixture will start to thicken and get creamy. Once you have ever so slowly added about 1/4 cup of the oil, and  you have a nice thick mixture, you can begin to add the oil a little faster.
3. Voila! You have made your own mayonnaise! If not using right away, place in a sealed container and store in the refrigerator.

Note: This only lasts for a few days in the fridge, and tastes best when freshly made, so I usually only make it in small batches and use it the same day.

Note: If you do not have lemon juice, vinegar works just as well as a substitute.