I love mayo, but dont like the oils in store bought mayo. So I make my own, which tastes much better. Its easy:
- 1 egg
- 1 cup avocado oil
- 1 tsp dijon mustard (or plain mustard)
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1/4 tsp salt, to taste
In a quart canning jar, add egg first, then acv, lemon juice, mustard, salt. Pour oil on top. Mix with immersion blender until it thickens to your liking. I double this recipe, which fills the qt jar nicely. Using a qt jar, I can make and store in same jar. #grownostr #foodstr #mayo
nostr:nevent1qqs2cnaghrm2h0frw4nmtfasllnvstqmg5kfg3fcjfch042uc2wlqaczyzxe62mhjv8w2nkru3h67a6dm5zpmw6wf23444ruqfvgfg5xm4jl5qcyqqqqgfcq95kfx
Do you use room temp eggs or straight from the refrigerator?
Please Login to reply.
Most of the time, straight from fridge.
Interesting, i heard it only works with room temp egg, last time i tried it was an epic fail.
When making mayo you want to whisk everything but the oil than add the oil drip for drip while mixing than slowly increase the amount this stops it from splitting
