When I first started getting into whole body health, I noticed a crazy amount of homemade mayo recipes on Paleo and Primal sites. Seeing as how homemade mayo is full of stuff that is good for you (and totally different than the store-bought crap that is toxic) I thought I’d give it a try. I tried quite a few recipes- mostly without success- until I tried this one. It’s never failed me, not once, and it is endlessly customizable. It’s rich and creamy and the texture is perfect.
Next best thing besides being foolproof? It’s full of stuff that is good for you.
You will need an immersion blender for this to work. I like this one (I use it every day for our coffee). A totally worthwhile kitchen gadget!
Watch for recipes on ways to use homemade mayo… coming soon! (and more about why to strictly avoid vegetable oils like the kind found in store-bought mayo)
xo Andra
- 1 large egg
- 1 tablespoon acid (lemon juice, lime juice, white wine vinegar)
- ½ teaspoon sea salt
- 1 cup avocado oil
- optional additions:
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon Dijon mustard
- 1 clove garlic
- 1 tsp horseradish
- Add all the ingredients to a pint-size, wide mouth mason jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
- Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
- Push the power button and do not move the blender for a full 20 seconds. Almost instantly, the oil will start to emulsify and turn creamy, slowly making its way all the way to the top of the jar.
- After 20 seconds, the emulsification should be pretty much complete, so start moving your blender up and down just to make sure it all gets incorporated.
- Store in the refrigerator for up to 2 weeks.
recipe adapted from The Healthy Foodie
p.s. why the pic of bread on this post? Because, thanks to Roger, I have a killer sourdough starter on my countertop and soon it will be ready to be transformed into the most amazing loaf imaginable, each slice destined to be one half of a sandwich of which I have been dreaming since visiting the most amazing. bakery. ever. Maybe tomato + cucumber + mayo, like the kind we used to make in Medicine Hat in the summer when Mr. Lloyd used to bring us a bag of greenhouse veggies. Lurve.
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