Ok, people! Last night I posted a story encouraging you to make your own mayo and several of you said, "Great! But how???" So here is my take on the best way to do it. The slides break it down, but here's the procedure I have been using for over 6 years! It's not really unique, google paleo mayo and dozens of people pop up tell you to do the same thing pretty much!!! One thing I will say, especially for peeps doing keto or a #Whole30
, take this base Mayo and flavor it up to add variety and great healthy fat to your meals!! Try anything!! The last slide features my top 5 go-to's!
Gormandizer's Not Original Mayo:
1 Cup of Avocado Oil or Extra Light Olive Oil or whatever you like! JUST DON'T USE EXTRA VIRGIN OLIVE OIL. It will be nasty!
1 Egg (Any kind, but I use Duck because I can get them and it adds richness!)
1 tsp Dry Mustard Powder (Or an actual mustard, like dijon!)
1 Tbsp Apple Cider Vinegar (Or Lemon Juice!)
1/2 tsp each Salt and Pepper (I've just started adding the fresh cracked pepper inspired by @nocrumbsleft
and it is a game changer!) Procedure:
This recipe uses an immersion blender. If you don't have one you --- wait, take your sorry ass to the store and spend $10 on a cheap one. It is an essential healthy cooking tool! Now where was I... Dump all the ingredients into whatever cup you use for your immersion blender.
Let them settle for a minute.
Center the immersion blender on the yolk. Turn it on and do not move it at all. Don't even breath for 20 seconds at least. You will see the mixture magically start to resemble mayo. Stay still! You will hear a slight change in the sound when your emulsion really gets going.
Now slowly start to move the blender side to side, and then slowly up and down in a circular motion to draw in all of the oil.
Within seconds you will have a thick creamy mayo, that will thicken a little more in the fridge too.
CONTINUED IN THE COMMENTS!!!