Mayo-amazing! In less time than it takes you to drive to your favorite organic grocer, you can prepare your own soy-free mayonnaise. Roast turkey on gluten-free bread with pesto mayonnaise? Grilled Ahi drizzled with Wasabi mayonnaise? Crispy chicken wings tossed in spicy Vietnamese Sriracha mayonnaise? The sky is the limit once you prepare the base. Add any number of your favorite ingredients to complete this recipe.
Ingredients
- 2 large free-range eggs
- 1 TB organic Dijon mustard
- 1/4 c organic apple cider vinegar
- 1/2 tsp sea salt
- 2 cups cold-pressed olive oil or avocado oil
Preparation
1. Set out eggs until they are room temperature.
2. In a blender, combine the eggs, mustard, vinegar and salt until smooth.
3. While still blending, drizzle the oil in very slowly and continue blending for about 30 seconds more after oil is incorporated.
4. Refrigerate.
5. Mayo can be enjoyed for about 2 weeks.
For variations, stir in pesto, Sriracha, or wasabi.
Nutrition facts per serving
| Calories | 166 |
| Total Fat | 18g |
| Carbohydrates | 0g |
| Protein | 1g |
| Servings Per Recipe | 24 |
Photographer: Carmen Troesser
