One of the reasons I love having a blog is so I can put my recipes somewhere that I can find them easily.
There are mayonnaise recipes out there all over the place, and mine is based on this one: Homemade Mayonnaise from the Nourishing Gourmet.
This site tells you all about the science of making mayonnaise and also gives 13 varieties of mayonnaise you can make simply by adding various flavorings. The Chipotle mayonnaise would be a favorite as would the Garlic mayonnaise.
Here are the ingredients I used today:
- 2 farm fresh egg yolks
- 3/4 cup palm oil (white)
- 2 Tablespoons olive oil
- 2 Tablespoons coconut oil
- 1 teaspoon sea salt
- 1 Tablespoon Tropical Traditions water coconut vinegar
- 1 Tablespoon fresh lemon juice
I melted the oils together and allowed them to cool to room temperature – that didn’t take too long since I heated them just enough to melt the palm and coconut oil.
I put two egg yolks into my stick blender mixing cup, followed by the sea salt, vinegar and lemon juice. I mixed that just for a few seconds with the stick blender.
Then I drizzled just a few drops of the oil into the egg yolk mixture, and hit with the stick blender for a couple of seconds. Then I add more oil. I kept adding just a little bit of oil until the mixture began to emulsify. Once it emulsifies, you can add in bigger amounts of oil at once and it will still emulsify.
NOTE TO SELF (April 28: When making mayonnaise, do not become overly confident once emulsion has occurred and dump 1/2 the oil in. That will ruin the mayonnaise and you will be very dismayed!)
My hubby and I are going on a picnic today! I am baking chicken legs in the oven right now, I’m making faux-tatoe salad (hence the batch of mayonnaise) and I’m going to make some almond flour cupcakes of some kind.
I will try to get a Daily Report completed today or tomorrow.
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