Have you ever thought about making your own mayonnaise?
If you have access to high quality organic or farm fresh eggs, it is easy to make your own and you know exactly what’s going into it! While store-bought mayo is convenient, most of it contains hydrogenated soybean oil and preservatives. Homemade mayo on the other hand is packed with protein and good fats.
1 large egg yolk
1 tsp lemon juice
1 tsp apple cider vinegar
¼ tsp Dijon mustard
Pinch of sea salt
¼ cup olive oil
½ cup avocado, walnut or olive oil
- In a food processor blend eggs, lemon juice, apple cider vinegar, Dijon mustard, and sea salt. Pulse until combined.
- With the blender on low, slowly add the oil one drop at a time until the mixture resembles mayonnaise (makes about a cup).
- If you prefer to make a sauce, blend until it reaches the consistency you desire.
To make pesto mayo, add 3 fresh basil leaves plus 1 garlic clove and 1 tsp extra virgin olive oil to step 1.
To make lemon dill mayo, add the zest of 1 lemon and 2 tsp fresh dill to step 1.
Or if you prefer to make a Hollandaise sauce …http://againstallgrain.com/2012/02/21/paleo-coconut-oil-hollandaise-sauce/.
The mayonnaise can be stored in the refrigerator for up to two weeks.
Adapted from Against all Grain by Danielle Walker