This was very good but rich. I used it to make egg salad and pureed chicken salad. I could only eat a few bites of the egg salad at a time because it was so rich.
I made it with melted butter and it was even richer, which was too much for me. I mixed it with diced chicken. I added some chopped cooked bacon, and that helped cut the richness.
Will try with bacon drippings next time.
Homemade Mayo (Mustard-Free, Paleo)
- 1 cup melted butter or avocado oil
- 1 egg, room temperature
- 2 1/2 tsp fresh lemon juice or 1 tsp apple cider vinegar
- 1/4 tsp sea salt
- 1/4 tsp garlic powder, opt.
- 1/4 tsp onion powder, opt.
- Crack the egg into the bottom of a wide mouth mason jar. (Be careful not to break the yolk!)
- Add the butter or oil, lemon juice or ACV, sea salt, and garlic powder and onion powder, if using.
- Place the immersion blender at the bottom of the jar and without moving the blender, turn it on high speed for 10 seconds. Be sure to leave the immersion blender touching the bottom of the jar the entire time.
- After the initial 10 seconds, move the blender up and down until all the oil is mixed in thoroughly and the contents of the jar resemble typical mayonnaise.
- Store in an airtight container for up to 1 week.
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