• Jules

Easy Homemade Mayonnaise



Looking for that creamy, dreamy spread that enhances your every day sandwich and elevates that dip or salad dressing to the next level?

Something you could spread on that sizzling steak that resulted in it having that decadent flare while satisfying that need for the perfect comfort food- the perfect creamy, salty, tangy and just "oh-my-goodness-yum" feeling?


You obviously want it to taste delightful but what if it nourished your cells and reduced inflammation, prevented blood clotting and lowered blood pressure too?


Bonus!


Yep.


It's possible to have a few spoonfuls of real mayo and have it actually be good for you while tasting good at the same time. Trust me.

And guess what? It's easy and takes less than three minutes to prepare.

Yep- you heard me right... Three minutes.

All you need equipment-wise is a blender, liquid measuring cup and some measuring spoons.


Want to take that plunge into the dreamy world of French Cooking 101? Like the late Chef Gusteau on Ratatouille once said, "Anyone can cook."



Easy Homemade Mayonnaise


  • 1 Egg Yolk

  • 1 Tsp. White Vinegar

  • 1/2-1 Tsp. Dijon Mustard (depending on how strong you like it)

  • 1 TBS. Fresh Squeezed Lemon Juice

  • 3/4 Cup Extra Virgin Olive Oil

  • 1/2 Tsp. Salt

  1. Place egg yolk, vinegar, mustard and lemon juice in blender and turn on lowest speed.

  2. While blender is running, slowly (I mean SLOWLY) begin to pour olive oil in and continue pouring until all of the oil is incorporated- it should take 60-90 seconds if you're doing one batch.

*Note: it will spatter and look too "thin" for the first thirty seconds of you pouring the oil in, but after about 1/2 cup of oil is added, it will begin to thicken and emulsify- keep pouring until all is incorporated!

3. After oil is in, add salt and blend two more seconds... Voilà! Homemade mayo!


Enjoy this paleo, gluten/dairy-free goodness in dips, dressings, on sandwiches etc.! Feel free to add your favorite seasonings and herbs to make aiolis as well.


I'd love to hear what you think!




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