DIY 5 min Mayo. So damn easy!

Updated: Feb 22


When I first bought my immersion blender I had it a few months ago and rarely used it. I decided to see how it would work on my mayo - OMG - where had this thing been all my life!!?? Simple and oh so tasty and it’s full of healthy fats!

Ingredients:

  • 1 tsp Mustard (basic yellow, although Dijon would be great too)

  • 1/2 a fresh squeezed lemon done with Epicure's Citrus Press!

  • 1 Free Range Lg Egg (they emulsify better at room temp although it can be done cold). My eggs are smaller so I used 1 egg & 1 yolk, hence my fantastic colour!

  • 1 cup Light Tasting Olive Oil OR my new obsession AVOCADO Oil!

Combine mustard, lemon and egg in a tall cylinder - your immersion/stick blender should come with one. Whip 5 seconds.


Pour in oil. Let egg sink & wait for the oil to float up on top. Put immersion blender in at the bottom of your cup, start whipping and don't move for at least 20 seconds, then slowly move your blender up, taking about 1-2 mins. Add 3-4 grinds each of your favorite Epicure salt and pepper and then stick your spoon in and sigh a happy sigh!


Keeps in the fridge easily up to 2 weeks.


BE CREATIVE

Try it with flavored or infused oils for a neat flavor twist

Use Apple Cider Vinegar or fresh squeezed Lime Juice

If you like your mayo runnier and more sauce-like, use more oil


PUNCH UP THE FLAVOUR

Add a 1/2 tsp of Classic Epicure Chipotle Aioli mix

Add a tsp of Classic Epicure Roasted Garlic Aioli mix

Add a tsp of any of your favorite Classic Epicure dip mixes


Happy Growing, Cooking & Eating! 💜 Dana K

Find me on Social: FB Grow It Cook It Group FB Epicure Biz Page Instagram Scroll down to Subscribe to this blog ⬇

  • Pinterest - White Circle
  • Facebook - White Circle
  • Instagram - White Circle
  • YouTube - White Circle
  • Twitter - White Circle

DANA KAYAL    |    SPICELADY@DANAKAYAL.COM    |    250-681-3262   |    KELOWNA, BC     |    NORTH AMERICA