Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a food processor or blender, blend the egg and lemon juice for 10 seconds. with the processor running, slowly pour in the oil through the feed tube. mixture should thicken. add the pepper and salt and pulse once or twice to blend. transfer to an airtight container and refrigerate for at least 30 minutes before using. best if used within 24 hours. this recipe yields 1 1/4 cups.

Target recipe: put egg yolks in a bowl, add mustard and mix well. season with salt and pepper. add oil, drop by drop, mixing constantly with whisk. when mayonnaise begins to thicken, add oil in steady streams whisking constantly. add lemon juice only after mayonnaise is very thick. note: to keep mayonnaise for 2 days in fridge, add 1 tablespoon hot water and whisk well.