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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." |
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And which is store bought Organic?
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(Pay not heed to the measurements in the cup. I make a lot of mayo!)
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This recipe is also very nice (and cheaper) with 100% walnut oil.
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