Mayonnaise in 2 minutes :Paleo / Primal /Keto
Creamy 2 minute Mayonnaise
OMG this is so delicious! I am warning you. You will not want to stop eating this. I use avocado oil most times. In this pic, I was using coconut oil..its creamy and delicious and I was using it for egg salad that was being eaten right away. It will seize up in the refrigerator if you try to store it.
1 cup Avocado oil (at liquid temperature) or your oil of choice
1 large egg (room temperature)
1/2 tsp dijon mustard
1 tsp water
half lemon (using the juice only, room temperature)
1 tsp salt
Place first 4 ingredients in a canning jar.
Place immersion blender on the bottom of jar and blend, keeping it on the bottom for 30-60 seconds. Then slowly pull upward and blend it all, up and down for about a minute.
Add salt and juice from half lemon and mix with rubber spatula.
Dip finger and enjoy.
Why are you still reading this? GO! Make this. It's really good.
Note: You can use any oil you choose...the coconut oil will give you the creamiest results. Use this mayonnaise fresh. If you plan to store it in the refrigerator it will stiffen like coconut oil does. I recommend avocado oil if you are storing it for later use.
Eat within 5 days
Add some wasabi or srirachi to make it spicy or any spices you like.
|Look at those beautiful eggshells. No need to dye Easter eggs when you have Americauna chickens.|
|Jalapeno chopped up in my manual food processor. This thing is used and abused in my kitchen, daily.|
Want this awesome food chopper? Get it here. I use this gadget for garlic, onions, peppers, nuts, etc etc. Its wonderful for making guacamole, egg salad, and so much more.
|Some leftover Jalapeno Egg Salad.|
These Weck Jars are my new favorite thing. I have all sizes, even the tall cylinder shaped ones now. I just love them for everything. I am slowly adding to my collection. Want to try them?
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