Sunday, December 4, 2016

Homemade mayo

Homemade Mayo

1 pastured egg (room temperature)
2 tbsp apple cider vinegar
1 tsp mustard powder
3/4 cup avocado oil
Paprika (optional)
Sea salt

Put pastured egg, apple cider vinegar and mustard in a glass jar wife enough for an immersion blender. While blending, drizzle in avocado oil. Add salt and paprika to taste. Refrigerate and used within a week.

Alternative variations:
Chipotle mayo: add 1 - 2 tsp chipotle paste or chipotle in adobo sauce
Garlic mayo: use garlic infused avocado oil (Heat avocado oil with 1 or 2 garlic cloves for 20 minutes. Remove the garlic and let oil cool to room temperature before using).

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