Need a sauce for just about anything? This is great on sandwiches, salmon, and even as vegetable dip!
Serving: 1 cup
Ingredients:
-1 Cup Mayo
(Homemade Mayo Recipe for 1 cup:
- 1 large (organic) egg, cold from the fridge
- pinch of salt and pepper
- 1 tsp Dijon mustard
- juice of 1/2 a lemon
- 1 cup light avocado oilCarefully place the entire egg (ensuring the yolk remains intact) into a wide-mouth mason jar or tall liquid measuring cup. Add in the salt, pepper, mustard, lemon juice. You can adjust these to your liking. Add the oil.
Grab the immersion (hand) blender and submerge it completely in the egg. Turn it on and once it begins to emulsify, you can move it around until the mayo is ready. This process usually takes less than a minute.
Transfer the mayo into a tightly sealed mason jar, refrigerate, and enjoy! Homemade mayo can stay fresh in the fridge for up to 2 weeks.)
-1 TBSP white vinegar
-1 grated garlic clove (or 1 TBSP jarlic)
-2 tsp of each of your favorite herbs (can adjust measurements to your taste)
Recommendations: Rosemary, Oregano, Dill, Basil, Parsley, Chive
-Pinch of Salt
Directions:
Mix mayo, vinegar, garlic, herbs, and salt in a medium sized bowl. Start spreading or dipping!
Can store in the refrigerator for up to 3 days.
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