*Please Note: I make mine by hand but PLEASE, if you have a food processor, use it. Or, you can enjoy the tingling in your arm for the remainder of the evening, like me! *
Avocado Mayonnaise
1 Egg+ 1 Yolk
1 Tsp Prepared Yellow Mustard
Dash of Salt
1 1/2 C Avocado Oil
2 Tbsp Lemon Juice
Whisk together eggs, mustard and salt till they become slightly frothy. Begin streaming in avocado oil in a very small stream while whisking vigorously.
oo must try this! how much does it yield? the amount in that stored jar looks more than what's in the bowl. how long do you think it keeps in the fridge?
ReplyDeleteThe pictures are a bit deceptive because the bowl is very large, as it makes it easier to emulsify, and the jar is smallish. I used 1/2 a cup of it right away for my deviled eggs, so that didn't go into a jar. I would say there was about a cup and a half left which went into the jar. I have never measured, but I would venture to say it makes about 2 cups of the mayo. Hope the helps!
ReplyDeleteI'm curious too as to how long it would keep in the fridge.
ReplyDeleteSorry, I didn't mean to skip the question earlier. The general rule of thumb for a homemade mayo is 3 days. That being said, I have never used a batch that fast. I use my batch within a week or so and have never had a problem. The problem ingredient is the eggs, so the fresher they are and the better source you seek for them, the longer it could last. I wouldn't go beyond a week though. Hope that helps!
ReplyDeleteI'm wondering what else you use the mayo for? Since we don't eat sandwiches I am wondering what else to do with it. The deviled easter eggs with this mayo were yummy!
ReplyDeleteIt works great as a salad dressing, using onion powder, thyme, parsley and salt to make a ranch, or Mexi spices for a taco type salad. Also, tuna or chicken salad over greens is great with it. We use the ranch as a dip for cut veggies as well. Hope those are helpful ideas!
Deletecan you make this with mustard powder. Point of making your own mustard is not to have all the junk in the prepared mustard, or did you make your own mustard?
ReplyDelete