Homemade Mayo Recipe. Natural and healthy...
Any oils can be used for this recipe, I prefer coconut, avocado, olive or other healthy oils. Have all the ingredients at room temperature before you start; too hot or too cold can cause the mayo to separate or not emulsify. Also, because eggs doesn’t get cooked, use a very fresh or pasteurized eggs.
PREPARATION: 10 min
2 whole pasteurized eggs
400ml melted coconut oil (expeller-pressed if you don’t like the coconut oil flavor) or any other oils (olive, avocado, grapeseed, walnut)
2 teaspoons lemon juice or white balsamic vinegar
Salt and pepper to taste
Add all the ingredients to your glass jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
Push the power button and do not move the blender for a full 20 seconds.
Almost instantly, you’ll see the magic take place right before your eyes: the oil will start to emulsify and turn into this creamy and thick mayo, slowly making its way all the way to the top of the jar.
After 20 seconds, the transformation should be pretty much complete, so start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
Store in fridge up to 1 week.