3 Quality Pasture Raised Egg Yolks
1 tsp. Dijon Mustard
1/4 cup Melted Butter and/or Coconut oil (see note below)
1 1/4 cup Avocado Oil (I also like this recipe with 100% walnut oil)
Salt or Ume vinegar
1-2 tbs. Lemon Juice
(Optional) Vinegar to taste
A Food processor
or Whisk if you'd like a work out ;-)
The procedures and timing are important in this recipe. Please read first then do.
Boy! Do I love Mayo. When I was vegan, my go to was the soy-free vegannaise, but now that I've learned about how they process most vegetable oils with hexine, I looked into how to make it from scratch. It soooooo easy! and takes next to no time at all. I love the one I make better anyhow, as I notice the feeling that better quality fats give. It lasts about 2-3 weeks in the fridge, but usually doesn't make it that long! Use as the base of dressings and condiments for your favorite "sandwiches."
And which is store bought Organic?
(Pay not heed to the measurements in the cup. I make a lot of mayo!)
This recipe is also very nice (and cheaper) with 100% walnut oil.