(Makes approximately one cup)
1 large egg, at room temperature
3/4 cup canola oil
1 teaspoon Dijon mustard
2 tablespoon fresh lemon juice
1 teaspoon salt
2 tablespoons Ocean's Balance kelp
NOTE: This recipe requires an immersion blender and the blender jar that comes with it.
Break the egg into the blender jar. Pour in the oil. Add the mustard. Gently place immersion blender into jar, making sure that the blender touches the bottom of the jar. Blend the ingredients for approximately 15 seconds, keeping the blender at the bottom of the jar, until the egg, oil and mustard have been fully combined into mayonnaise. There will be a thin film of oil on top of the mayonnaise. With the blender still on, slowly raise it to incorporate the remaining oil, and blend for another 5 seconds. Remove blender, shaking well to remove the mayonnaise. Stir in the lemon juice, salt and kelp until well combined. Adjust seasonings if desired. Store in an airtight container in the refrigerator. Will keep for 3 days, but you'll have finished it long before then.