Mayonnaise

This mayonnaise recipe will fit into reintroduction stage 1 of the Autoimmune Paleo (AIP) Protocol, but don’t worry you don’t have to be on AIP to enjoy this recipe!

Ingredients:

3 Egg Yolks, room temperature see notes

½ tsp Salt

1 tsp Mustard, see notes

1 TBSP Apple Cider Vinegar or Lemon Juice

1 cup Oil

Instructions:

1) In a wide mouth mason jar place your room temperature egg yolks

2) Following this order put in the salt, mustard, vinegar & oil

3) Submerge your immersion blender in the jar placing the blade completely on the bottom

4) Pulse your blender a few times to get the emulsion started

5) Slowly lift your blender & push it back down, not lifting it out of the mixture, until everything is homogenous. Do not over blend or you will break your emulsion. If that happens take 1 room temperature egg yolk placing it on the bottom of a new mason jar. Then add the broken emulsion over top & preceded with blending again

Shelf life:‍ ‍

5-7 days in the refrigerator

Notes:

• Leave your eggs on the counter for 30-60 minutes before you want to make this recipe.

• If your diet allows it you can use 1-2 whole eggs instead

• You can use prepared yellow mustard, dijon mustard or just mustard powder

Image of homemade mayonnaise