| Total sodium: 16mg per Tsp |
Ingredients
- 1 egg
- 2 tbs apple cider vinegar
- 1/4 tsp mustard powder
Directions
Put in a blender/food processor until the egg is at room temperature now is also when you want to add any other flavors (garlic, horseradish, pepper, onion, paprika etc) Pulse until combined.
While the blender/processor is going slowly drizzle in 1 cup of vegetable/canola oil.
You will hear when it starts to thicken keep slowly drizzle in the oil.
TaDa homemade mayonnaise and I put the date of the egg on the mayo and keep it until (egg) goes bad.
The only sodium is in the egg and it makes a little more then a cup so approx.
Seeing as there is 48 teaspoons per cup, and about 70 mgs of sodium per egg, the math says it would be about 1.5 mgs of sodium per teaspoon of finished product.
1.5. mgs is still considered 0 % sodium. I thank you for the recipe so much . I’m so excited to try this. I tried the honey mustard it worked after the fourth time,lol. I love the recipe . It goes great on meats and on a salad.
1.5. mgs is still considered 0 % sodium. I thank you for the recipe so much . I’m so excited to try this. I tried the honey mustard it worked after the fourth time,lol. I love the recipe . It goes great on meats and on a salad.
My first batch of lemon /red pepper flakes is in the fridge. I have to find my labels. So excited.
Mayo and Lime, sorry.