Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds. with the motor still running, slowly add the oil in a thin stream (like string). when all the oil is incorporated, keep running the machine for another 10-20 seconds. refrigerate the mayonnaise. if your eggs are ultra fresh, the mayonnaise can keep for two to three 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.