Ahhh mayo! My favourite spread on pretty much anything savoury! It’s quite exciting to know that you can make a healthier and in my opinion tastier version of mayonnaise, compared to the store bought brands that are usually packed with fat, sugar, and artificial ingredients.
Believe me when I say this, it was absolutely yummy! And super easy to make as well 🙂
1 organic cage free egg
1 tbsp organic lemon juice (squeezed from lemon)
1/2 tsp organic dijon mustard
1/4 tsp paprika
A dash of sea salt and black pepper
1/2 cup organic avocado oil
1/2 a cup organic extra virgin olive oil (or light olive oil).
Place all ingredients (except oils) in a food processor and puree until smooth.
Drizzle the oil slowly into the food processor and continue to puree until the mayo emulsifies. This step is important! You don’t want to pour in all your oils at once or you will end up with a runny oily mixture rather than a thick and creamy texture.
When ready, store in a mason jar or storage container and place in the refrigerator until ready to use. This preserves for about a week, but no longer than that.
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