Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: serving size is 1 tablespoon. recipe makes 1-1/4 cups mayonnaise. wash the outside of the egg shell with soap and water. rinse and dry. in blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil. turn on low for 1-2 minutes. turn blender off, and scrape sides if necessary. turn blender on, and while it is running, slowly add the remaining 3/4 cups oil. blend until the consistency of mayonnaise. refrigerate in non-reactive container. for variation: add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.

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.