Saturday, March 28, 2015

Mayonnaise {Paleo, Soy free}




















Ingredients:
  • 4 egg yolks
  • 1 cup light olive oil
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon dry mustard or regular mustard
Directions:
1. Warm the bowl under hot water and then dry it
2. Add the egg yolks into the bowl and beat on low speed for 1 to 2 minutes until they are thick and sticky, but not frothy
3. Add the vinegar or lemon juice, salt, and mustard, beat for 30 more seconds
4. For the first 1/4 cup add a teaspoon of olive oil at a time, for the remaining amount of olive oil, add about a tablespoon at a time

The mayonnaise should be thick and creamy. Lasts in the refrigerate for about a week. Enjoy! 

Note: The first few times we made it, it didn't turn out. Just keep trying, and you'll get the hang of it!! :) 

God Bless!!
~Becky~


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