Ingredients:

• 1/2 teaspoon fresh garlic
• 1/8 teaspoon salt
• 1 large pasteurized egg yolk
• 1/4 cup olive oil
• 1 tablespoon lemon zest (optional)

Add egg yolks, lemon zest, salt and garlic to food processor and blend until well-combined.

While the machine is blending slowly add the oil, drop by drop at first. When the mixture begins to thicken, slowly pour the remainder of the oil in a very thin stream until fully incorporated. Make sure you go slow. When the mayonnaise is done it should be thick enough to withhold it’s own shape.

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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