Low FODMAP Lemon Herb Mayo

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

2 pasteurized egg yolks
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2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dijon mustard
¼ tsp fine sea salt
¼ tsp ground turmeric
⅛ tsp ground black pepper
¾ cup light olive oil or avocado oil
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Place the pasteurized egg yolks, lemon juice, lemon zest, Dijon mustard, salt, turmeric, and black pepper in a tall narrow jar (if using an immersion blender) or the bowl of a food processor. Blend or pulse for about 15 seconds until the mixture is pale yellow and slightly thickened.
2
With the blender or processor running, add the oil in a very thin, steady stream — almost drop by drop for the first 2 tablespoons — until the mixture begins to thicken and turn opaque. Once an emulsion has formed, pour the remaining oil in a slow, thin stream until all the oil is incorporated and the mayo is thick, pale, and holds its shape on a spoon.

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