'Twas the eve of our Whole30, and all through the house, I was meal-planning and avoiding my spouse.....
The day before our Whole30 began I was making lists and checking them twice. I was planning and prepping and stressing and dreading. I had no idea how challenging and rewarding the next 30 days would be. I was sure they would be different, hopefully not desperate times for us. I was also sure Joseh was going to "need" some comfort foods. Mayo-making was at the top of my list of to-dos so I pinned recipes, compared, stocked the pantry and got to work making the mayo.
And it was okay. Nothing to write home about, but okay. So I revisited my pins, reviewed and revised again and again every week until I have what now, we like best.
It's thick enough to stand alone but creamy enough to work into salads and dressings without being gloppy.
I know there are lots of Paleo/Whole30/Homemade mayo recipes out there and try mine and if it's not right for you then try another, but this one is our favorite!
Ingredients
1 room temperature egg
1 Tbsp apple cider or red wine vinegar
1/2 Tsp ground mustard
1/4 tsp white pepper
1/4 tsp salt
3/4 cup light tasting olive oil or avacado oil
Method
I use my food processor at home and the blender at the beach. Either way works great.
In the bowl of the food processor combine everything but the oil. Give it a whirl for about 20-30 seconds then remove the small cover in the lid and slowly drizzle your oil in through the hole with the blades going. Pour a slow steady drizzle until all of the oil is incorporated. (This takes me about 2 minutes, maybe a smidge less.)
I store mine in a mason jar in the fridge. I use a dry erase marker on the lid to make sure I know what's in there.
No comments:
Post a Comment