Making Fresh Mayo

Simple way to cut out seed oils

Making fresh mayo is one of those culinary skills that will make you wonder why you have been buying mayo for so many years. It’s fun and easy to make AND it’s a great way to make your diet that much healthier by using a high-quality oil as opposed to highly processed seed oil (more on that in another post).

The basis of mayo is effectively an emulsion with lemon juice and oil. The egg yolk adds richness and pulls together the emulsion as oil and water typically wouldn’t mix - so goes the cliche.

In this recipe, I present a basic foundation for mayo, but if you want to get creative you can use a different acid as a base (flavored vinegar or any other citrus juice). I also like to use raw garlic by shaving it with a micro plane. If you don’t like garlic, omit it.

RECIPE:

2 egg yolks

1/4 cup lemon juice

zest from 1 lemon

1/2 garlic clove grated with a micro plane

2 cups extra virgin olive oil or avocado oil

1 tablespoon chives

salt and pepper to taste

For the full video click this link - mayo video