Saturday, March 28, 2015

Mayonnaise {Paleo, Soy free}

  • 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
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!!

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