Post by Loupy on Jul 2, 2018 20:06:29 GMT -7
Paleo Mayo (whole30)
From: Monica @ themovementmenu.com/recipes/homemade-paleo-mayonnaise/
The best paleo mayo in 1 minute- say what? With the right ingredients and tools in hand, you’ll be well on your way to creating the most perfect paleo mayo ever!
Makes: 1 cup
INGREDIENTS
1 cup avocado oil or light-tasting olive oil
1 egg at room temperature
1/2 teaspoon Dijon mustard at room temperature
1 teaspoon water
1/2 teaspoon sea salt
1/2 lemon juice
Instructions:
In a tall and NARROW glass jar, pour in the avocado oil.
Add egg to the oil. Add mustard and water to the mixture.
Let all of the ingredients settle for 1 minute.
Take the immersion blenderand let it touch the bottom of the container, piercing the egg yolk completely.
Turn the immersion blenderon and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned whit in color.
Very slowly lift it up to continue emulsifying.
This process should take anywhere between 30 seconds to 1 minute.
Continue blending until the mixture has thickened to your desired amount.
Stir in the salt and gently fold in the lemon juice.
Store in an airtight container in the refrigerator for up to 10 days.
The mayonnaise will continue to thicken as it sets in the refrigerator overnight!
RECIPE NOTES
It's very important for the egg to be at room temperature in order to help with emulsification!
Make sure your glass jar / container is narrow.
The mayonnaise will continue to thicken as it sets in the refrigerator overnight!
From: Monica @ themovementmenu.com/recipes/homemade-paleo-mayonnaise/
The best paleo mayo in 1 minute- say what? With the right ingredients and tools in hand, you’ll be well on your way to creating the most perfect paleo mayo ever!
Makes: 1 cup
INGREDIENTS
1 cup avocado oil or light-tasting olive oil
1 egg at room temperature
1/2 teaspoon Dijon mustard at room temperature
1 teaspoon water
1/2 teaspoon sea salt
1/2 lemon juice
Instructions:
In a tall and NARROW glass jar, pour in the avocado oil.
Add egg to the oil. Add mustard and water to the mixture.
Let all of the ingredients settle for 1 minute.
Take the immersion blenderand let it touch the bottom of the container, piercing the egg yolk completely.
Turn the immersion blenderon and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned whit in color.
Very slowly lift it up to continue emulsifying.
This process should take anywhere between 30 seconds to 1 minute.
Continue blending until the mixture has thickened to your desired amount.
Stir in the salt and gently fold in the lemon juice.
Store in an airtight container in the refrigerator for up to 10 days.
The mayonnaise will continue to thicken as it sets in the refrigerator overnight!
RECIPE NOTES
It's very important for the egg to be at room temperature in order to help with emulsification!
Make sure your glass jar / container is narrow.
The mayonnaise will continue to thicken as it sets in the refrigerator overnight!
