Servings – 1 tbsp = 1 serving

This recipe is fine for all stages of the program. This recipe uses raw eggs so it will last about 3 days and you want to ensure your eggs are well washed 

Ingredients:

• 1 egg, separated (you need to keep the white and the yolk to be used at different stages of the recipe)
• 2 cloves of garlic, minced
• 1 juice of one whole lemon
• 1 tsp. dry mustard
• 1 – 2 drops of Worcestershire sauce
• 1 cup of olive oil
• optional – 1/2 tsp of anchovy paste or 2-3 anchovies (more or less to your taste)

Directions:

1. In a medium to large mixing bowl, using an immersion / hand / stick blender and whip up the egg white until frothy and light.
2. Add the garlic, the juice of one lemon, dry mustard, Worcestershire, and the egg yolk. (add the anchovies as well if you choose to use them)
3. Blend well.
4. While blending, slowly add the oil a few drops at a time. Very slowly……. until the emulsion has the consistency of mayo.
5. At this point sprinkle in a little salt and pepper.
6. Keep in the fridge and use within 3 days! (Important because of the raw eggs!)