How to Make Homemade Mayo
Mayonnaise. I totally used to think this stuff was disgusting when I was younger. And for good reason, I had no idea what it was made of!!! But NOW? Homemade mayo is a staple and is the most amazing science experiment in the kitchen!
First, I wouldn't be able to eat mayo if I didn't heal my gut with a GAPS nutrition protocol to reverse my egg intolerance. YES reversed! Second, I'm so happy I can make my own mayo because it gives me healthy fats and protein for my brain, keeping me from feeling less energy, brain fog, or anxiety and depression. I’ll put mayo in my salads, on sautéed veggies, steamed veggies, roasted veggies, with salmon, in tuna salad, in dressings… you name it!
Homemade Olive oil Mayo
Natalie Earle | April 2019
Servings: 1 pint
Ingredients:
- 1 egg yolk (free range, organic)
- 1 tbsp apple cider vinegar
- ¼ tsp dijon mustard*organic
- 1 tsp salt
- ¾ cup olive oil
Instructions:
- Blend the egg, mustard, salt, and apple cider vinegar in a blender or food processor until well combined.
- Divide oil into ¼ cups.
- Slowly add ¼ cup of oil to egg mixture in a slow stream as the blender is whisking/mixing (about 4 minute).
- Add the remaining ½ cup of oil slowly until mayonnaise thickens.
