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anti-inflammatory mayo takes 5 minutes to prepare.

anti-inflammatory mayo takes several minutes to cook.

anti-inflammatory mayo makes 15 servings.

The ingredients for anti-inflammatory mayo are:

1 large Egg Yolk
1 tbsp Apple Cider Vinegar, Bragg's Organic
.5 tsp Dijon Mustard
Pinch Himalayan Pink Sea Salt
12 tbsp Extra Virgin Olive Oil

Here is how you make anti-inflammatory mayo:

1) In a blender combine egg yok, cider vinegar, mustard, and salt. 2) Turn on blender and while its running remove top spout. carefully working one drip at a time to start, drip in the olive oil. After about 15 drops, continue to run the food processor and add the oil in a thin stream until emulsified. You may adjust the amount of oil to adjust the thickness. The more oil you add, the thicker the mayo will be. 3) Keep this refrigerated up to 4 days in a tightly sealed container. Serving Size: 1 tbsNumber of Servings: 15Recipe submitted by SparkPeople user DOOMRAE.

The nutritional information for anti-inflammatory mayo is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 99.8

• Total Fat: 11.5 g
• Cholesterol: 12.3 mg
• Sodium: 43.2 mg
• Total Carbs: 0.0 g
• Dietary Fiber: 0.0 g
• Protein: 0.2 g

The dietary needs meet for anti-inflammatory mayo is Low Carb