Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put egg yolks and mustard into a food processor; turn on high and blend. with food processor still on, add the oil in a very slow drizzle (this will take a little while, but this is the most important step - if oil is added too fast, mayo will turn out way too runny). once all of the oil is added, turn off the food processor. add salt and pepper to taste. add the juice from the 1/2 of a lemon (the bottled kind works, too). turn food processor on briefly, just long enough to mix. this will keeps for weeks in the fridge.

Target 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.