Mayo

I am a religious Primal Kitchens mayo shopper, but where I live, the closest store that carries it is about an hour in either direction. I was hooked on this after my first whole 30 cycle and that is one of the things that stuck after whole 30. The taste was just so much cleaner and richer than other mayos that contain sugar, unhealthy oils and preservatives up the wazoo. I have always strived to stay as homemade as possible. I have four chickens (Tilly, Gertrude, Henrietta and Saffron) and my husband hunts and fishes and grows a massive acre long garden every year and I can to my heart’s content every fall, so I am a little shocked that I never thought to make one of the most prolific staples, mayo. Plus, it is significantly less expensive, and I bet you have the ingredients just laying around already.

Ingredients

·       ½ tsp salt

·       ½ lemon, juiced (can sub for 1 tsp apple cider vinegar)

·       1 egg, room temperature

·       1 ¼ cup avocado oil (can sub for grape seed oil, light olive oil, sunflower oil, hazelnut oil- you do you)

·       ½ tsp minced onion or garlic (or both for the bold type

Instructions

1.       For success every time, make sure all of your ingredients are at room temperature.

2.       Add egg, ¼ cup oil, garlic and salt to a wide mouth mason jar (or alternative Tupperware)

3.       Using an immersion blender, blend ingredients while slowly adding the remaining oil. Push it. Push it real slow. The slower the addition, the thicker the mayo.

4.       Once ingredients are blended, stir in lemon juice with a spoon.

5.       Place in refrigerator. Store for 1-2 weeks.