Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a food processor, blend eggs, apple cider vinegar, mustard and salt. pulse to combine. with food processor still going, slowly drizzle the oil into the egg mixture. you will need to do this very slowly, make sure that only a very thin stream of oil is going inches if you're doing it right, you will probably have to set the measuring cup down at least once because your arm will get tired. continue to run the food processor until the mayonnaise thickens. if your mayonnaise isn't thick enough, add a little more oil and process it longer. spoon the mayonnaise into a canning jar, secure the lid and store in the fridge for up to two weeks.

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.