Homemade Mayo or Aioli
- 2 large pastured or very high quality organic egg yolks,
- (save egg whites in the fridge for another recipe like an omelet)
- 1/2 tsp fine sea salt
- 1 Tbsp filtered water
- 1 1/2 Tbsp apple cider vinegar or fresh squeezed lemon juice
- 1 cup Avocado oil or walnut oil (Olive oil can develop a bitter taste when blended)
- * optional flavors: 1 pinch mustard powder or 1 minced garlic clove
- Dust off that old food processor from your wedding gifts and learn how to use it
- Place 2 egg yolks into the processor or a blender and save the whites for another recipe
- Add salt, water, and vinegar or lemon juice to "cook" the yolks
- Add an optional flavor of mustard or garlic and begin the blending
- Make sure to pour a thin stream of the oil while blending until it is creamy
- * If the ingredients do not thicken, you can use the sauce as a salad dressing
- * This mayo can be left in lunch boxes for a few hours without refrigeration
- * It should last about a week refrigerated, so use it on everything!