About the Recipe
For the Hoxsey family, any kind of packaged mayo or sauce is, most likely, a "no-no" because they all contain vinegar. Mayo was the first thing I learned to make when I started the Hoxsey protocol, and I have learned to make all kinds of sauces and dressings with it. For those not on a restricted diet, it just tastes so much better and is so easy to make!
1 ¼ cup of Extra Light Tasting Olive Oil¹
1 egg, room temp
¼ tsp dry mustard
¼ tsp Himalayan sea salt
1 Tbsp lemon juice
If still chilled, place your egg in a small bowl with some warm water to knock the chill off. Let it sit 5-10 minutes.
Add ¼ cup of the oil, mustard, sea salt, and egg into a food processor.
Turn food processor on normal speed and start to slowly drizzle in the remaining oil. Mix until creamy.
Once all of the oil is incorporated and desired texture is achieved, add in the lemon juice and mix for only an extra 10 seconds or so. Just enough to combine the ingredients.² Et voila! Enjoy!
It is very important the oil you use be "extra light tasting". I find that extra virgin or any other oils to be too heavy in flavor for this recipe.
You could also add so many different things to this recipe to create different flavored mayos, dressings, or aiolis!