Separate the yokes and save the whites for your next omelet or egg white recipe.
 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." |
NOTE: If you don't want your mayo to taste like coconut, don't use Virgin Coconut oil. Expeller pressed is odorless.
Can you tell which egg is pasture raised?
And which is store bought Organic?
And which is store bought Organic?
Add the egg yolks and mustard only. Whisk or blend together for a minute until well incorporated. Blenders are not best for this recipe. Food processors are ideal. I have a Ninja so it acts like a food processor. Those hand immersion blenders with or with out the food processor attachment are perfect, too.
Start the coconut oil or butter to melt. Be sure not to burn them. I stir them frequently and let them cool a bit before adding to eggs.
Add your Avocado oil slowly, slowly, slowly while the processor is on high. Do not add all the oil until you give this part enough time to start the process of combining slowly.
Now add the melted oil or butter. No need to do it as slowly. Just a steady stream.
(Pay not heed to the measurements in the cup. I make a lot of mayo!)
(Pay not heed to the measurements in the cup. I make a lot of mayo!)
Once all the oil is in and the mixture has become thick, then add your salt and lemon juice. Taste to be sure it meets your approval. A little vinegar is nice, too. Pulse a few times to make sure its mixed in.
Store in a wide mouth jar in fridge for about 2-3 weeks. It will thicken considerably because we used coconut oil or butter which are both solid when cold. If you don't like it that thick, add more avocado and less butter/coconut.
This recipe is also very nice (and cheaper) with 100% walnut oil.
This recipe is also very nice (and cheaper) with 100% walnut oil.
