Omega 3 Mayonnaise

MAKES 1 CUP

1 egg

1 tablespoon freshly squeezed lemon juice

¼ teaspoon dry mustard

½ cup olive oil

½ cup flaxseed oil

Put egg, lemon juice, and mustard in a blender and blend
for three to five seconds. Continue blending as you slowly
add oils.

Blend until the mayonnaise is thick. Scrape mayonnaise
into a snap-lock plastic container and refrigerate. The
mayonnaise should keep for five to seven days.