Homemade Mayo

Yvonne

by: Cheryl Munn

¾ cup avocado oil (or another neutral tasting oil)

3 Tbsp Aquafaba **(liquid from canned chickpeas, refrigerated) or **1 whole egg (room temp)

½ Tbsp lemon juice

½ Tbsp raw apple cider vinegar

½ tsp ground mustard

½ tsp Himalayan sea salt

Add chilled Aquafaba or 1 ROOM temperature whole egg to a wide mouth 3 cup or larger tall container/jar that your immersion blender will fit in. (this will work in a Vitamix or high power blender but my best success has occurred with my immersion blender)

Add additional ingredients. Using an immersion blender start to blend the ingredients together and increase speed if your blender has higher speeds. Move immersion blender up slowly as ingredients start to thicken (should start to resemble mayo at the bottom) As the mayo develops make sure all the oil that may rise is being incorporated. You may need to shut blender off and scrape down sides. Once completed blended store in a jar in the refrigerator.

Page footer