A tasty, versatile mayo, free from all the nasties that you often find in store-bought versions!

Yields25 Servings

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 1/2 Lemon juiced, room temperature
 1 tsp apple cider vinegar
 2 large eggs, room temperature
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1

Add the lemon juice, eggs, salt and apple cider vinegar to a food processor and blend together until just combined.

2

Begin to drizzle the Inca Inchi oil very slowly into the bowl while it is blending. This will take up to 5 minutes.

3

Alternatively, place all ingredients in a bowl and blend with a stick blender - as Cyndi did on Studio 10. So easy!

4

Taste the mixture and adjust if needed. Add more salt or lemon juice if desired.

5

Use a spatula to scoop into a clean glass jar.

6

Store in the fridge.

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Ingredients

 1/2 Lemon juiced, room temperature
 1 tsp apple cider vinegar
 2 large eggs, room temperature

Directions

1

Add the lemon juice, eggs, salt and apple cider vinegar to a food processor and blend together until just combined.

2

Begin to drizzle the Inca Inchi oil very slowly into the bowl while it is blending. This will take up to 5 minutes.

3

Alternatively, place all ingredients in a bowl and blend with a stick blender - as Cyndi did on Studio 10. So easy!

4

Taste the mixture and adjust if needed. Add more salt or lemon juice if desired.

5

Use a spatula to scoop into a clean glass jar.

6

Store in the fridge.

Cyndi’s Lemon & Inca Inchi Oil Mayonnaise – As Seen on Studio 10!