I'm not a huge mayo fan so it took me a long time to actually start making mayo, but now that I do I typically have a batch in the fridge! This chicken salad is reason enough to make your own mayo.
The original mayo recipe comes from Paleo Comfort Foods - a cookbook and blog I love.
1 large egg, room temperature
juice from 1 lemon
1/2 tsp dry mustard
1/2 cup light olive oil
1/2 cup garlic infused avocado oil (I find this at the international market in Itaewon)
I use my Vitamix to make this, but you can also use a food processor. When using the vitamix I just keep it on low.
Combine egg, lemon juice and mustard until frothy.
Drizzle the oil in SLOWLY.....I'm talking like a teaspoon at a time.
DO NOT RUSH.
That's it.
Seriously.
Put it in a plastic container and stick in the fridge.
I keep it for about a week if it last that long.
You can mix up the flavor by adding different types of infused avocado oils, or just toss in different spices!
Once you make your own mayo you will never go back. ;)
The original mayo recipe comes from Paleo Comfort Foods - a cookbook and blog I love.
1 large egg, room temperature
juice from 1 lemon
1/2 tsp dry mustard
1/2 cup light olive oil
1/2 cup garlic infused avocado oil (I find this at the international market in Itaewon)
I use my Vitamix to make this, but you can also use a food processor. When using the vitamix I just keep it on low.
Combine egg, lemon juice and mustard until frothy.
Drizzle the oil in SLOWLY.....I'm talking like a teaspoon at a time.
DO NOT RUSH.
That's it.
Seriously.
Put it in a plastic container and stick in the fridge.
I keep it for about a week if it last that long.
You can mix up the flavor by adding different types of infused avocado oils, or just toss in different spices!
Once you make your own mayo you will never go back. ;)