Mayonnaise
Commercial mayo is often full of hydrogenated or omega six oils. This easy recipe adds to the pleasures of simple vegetables, especially broccoli, asparagus, beans.
Heat to melting and set aside:
1/2 cup coconut oil (melted)
1/2 cup olive oil (butter will do just fine)
Combine in blender until mixed:
1/2 tb raw apple cider vinegar (or lemon juice)
1 tsp stone ground mustard (optional)
1/4+ tsp natural sea salt
2 Whole eggs (yes, the whole egg: no waste! bring the eggs to room temp before preparing)
Set blender on the lowest speed add the oil SLOWLY– 1 tablespoon at a time while slowly increasing the blender speed.
When all the oil is added the mixture should have emulsified, and will continue to thicken in the fridge. The mayo will keep for about 2 weeks
Commercial mayo is often full of hydrogenated or omega six oils. This easy recipe adds to the pleasures of simple vegetables, especially broccoli, asparagus, beans.
Heat to melting and set aside:
1/2 cup coconut oil (melted)
1/2 cup olive oil (butter will do just fine)
Combine in blender until mixed:
1/2 tb raw apple cider vinegar (or lemon juice)
1 tsp stone ground mustard (optional)
1/4+ tsp natural sea salt
2 Whole eggs (yes, the whole egg: no waste! bring the eggs to room temp before preparing)
Set blender on the lowest speed add the oil SLOWLY– 1 tablespoon at a time while slowly increasing the blender speed.
When all the oil is added the mixture should have emulsified, and will continue to thicken in the fridge. The mayo will keep for about 2 weeks