Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: crack the egg into a blender, add the lemon juice, dijon (or garlic), salt and pepper. on lowest setting on blender, mix the ingredients thoroughly. once incorporated, remove the stopper on the top of blender lid and with blender running on lowest setting, very slowly drizzle olive oil inches (it is important to add the olive oil at a very slow pace so that it has a chance to become creamy). keep stored in a sealed container in the refrigerator for up to 1 week.

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.