Once you learn to make mayo you never go back.
You need a wide mouth, short bell jar. Won't emulsify if proportion isn't right. Could take a couple of tries the first time you make it.
Add 1 egg
1 tsp mustard
1 garlic (optional)
1 tbsp either lemon or apple cider vinegar
Salt
1 cup good oil ( I use avo, avoid canola or other shitty seed oils.) Add at the very end
Take hand blender, emulsify. Lasts a while in fridge. Never buy mayo again.
Thank you! I've actually been looking for a mayo recipe that doesn't use oil at all. I thought it used to be made with all eggs? Maybe that's not right, but I would love a version without oil at all, if you happen to know of one. I've been unable to find one online.
Sort of how I ran into making wing sauces. Found out about odd chemicals they use to preserve when basic vinegar or sitric acid (depends on how spicy you wish to keep the sauce), does the trick.
Once you start reading food labels and seeing the oils and preservatives and stuff added just to give you a slow death, you have to make all your own food.
Once you learn to make mayo you never go back. You need a wide mouth, short bell jar. Won't emulsify if proportion isn't right. Could take a couple of tries the first time you make it.
Add 1 egg
1 tsp mustard
1 garlic (optional)
1 tbsp either lemon or apple cider vinegar
Salt
1 cup good oil ( I use avo, avoid canola or other shitty seed oils.) Add at the very end
Take hand blender, emulsify. Lasts a while in fridge. Never buy mayo again.
Came for the truth, stayed for the recipes
That makes 2 of us kek
The recipes will set you free.
Thank you! I've actually been looking for a mayo recipe that doesn't use oil at all. I thought it used to be made with all eggs? Maybe that's not right, but I would love a version without oil at all, if you happen to know of one. I've been unable to find one online.
I don't know of one. The reason being is that the oil is what causes the emulsification. The more oil, the thicker it tends to be.
Sort of how I ran into making wing sauces. Found out about odd chemicals they use to preserve when basic vinegar or sitric acid (depends on how spicy you wish to keep the sauce), does the trick.
Once you start reading food labels and seeing the oils and preservatives and stuff added just to give you a slow death, you have to make all your own food.
It wont stop at just me, I am looking at making sauces as a business, get more off that slow train to deathsville.
"100% of profits go to my family and me. 0% goes to non-profits and/or woke causes"
I'd buy that stuff