Paleo Lime Mayo

 Prep time 50 mins Total time 50 mins   
Author: Kendra 

Ingredients 
2 eggs 
4 Tbsp Fresh Lime Juice at room temperature 
1 tsp Dry Mustard 
1 tsp Sea Salt 
½ cup plus 2 cup Light or Extra Light Olive Oil (NOT extra virgin) at room temperature 
(optional - see notes) 1 4oz can Diced Jalapenos 

Instructions 
Place the eggs and lime juice in a blender or food processor (I use a Blendtec). Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and ½ cup of the olive oil. Mix until well mixed – about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process. Start pouring the remaining 2 cups of olive oil VERY SLOWLY through the opening in your blender/processor lid. Seriously, very slowly! Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 5 or 6 minutes. When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait about an hour before using it. Trust me. (OPTIONAL) If you want to make the Spicy Jalapeno Mayo, just dump the whole can of jalapenos in the mayo and mix well with a spatula. Alternately, split the mayo, keep half plain and half spicy. If you do this, only use half the can of jalapenos.

Read more at: http://www.ourpaleolife.com/2013/02/paleo-lime-mayo/