Use this mayonnaise for sandwiches, salads, or other spreads. It keeps for 5-7 days, and has less fat than regular mayonnaise.
- 1 whole egg
- 1 tablespoon lemon juice
- ¼ teaspoon dry mustard
- ½ cup olive oil
- ½ cup flaxseed oil
- Put egg, lemon juice and mustard in blender and blend for 3-5 seconds.
- As you blend slowly add olive and flaxseed oils.
- Blend until the mayonnaise is thick.
- Pour mayonnaise into a a tight seal plastic tupperware container and immediately place in refrigerator.