Written by Heather Zubiate
ayonnaise is a culinary essential for me. It is a base for creamy dressings, and it's my condiment of choice for sandwiches and sandwich fillings. Since I'm on the Hoxsey diet, I have to make it myself since all commercially produced mayos have the forbidden vinegar. I make enough to accommodate my planned uses for it within a week. It's easy to make, though I always make a mess, that's just me. It will keep in the fridge for about a week, any longer is risky, as the egg is technically raw. I keep it on the lowest spot in the door, nearest the hinge, or on the bottom shelf near the back. It seems to be the coldest spot in the fridge. Does it work? I dunno, it just seems to make sense. Now my fellow Hoxsey patients can enjoy the creamy goodness of mayonnaise once more!
Ingredients
1 organic egg
1 tsp. spring water
1 1/2 Tbsp. lemon juice
1/2 tsp. sea salt or to taste
1/8 tsp. dry mustard
dash garlic powder
dash onion powder
1 c. cold pressed avocado oil, or cold pressed e.v. olive oil
Method
Place the first 7 ingredients into a blender or food processor. Whiz on high until light in color. Then slowly add the avocado oil in a thin steady stream until the mayo is thick and creamy. Put in a clean jar and place in fridge or use immediately. The extra virgin cold pressed oils will be more "spicy" and bold in flavor. You can use any oil -- really, but the cold pressed extra virgin oils are the most healthy. The mayonnaise will last about a week.
1 organic egg
1 tsp. spring water
1 1/2 Tbsp. lemon juice
1/2 tsp. sea salt or to taste
1/8 tsp. dry mustard
dash garlic powder
dash onion powder
1 c. cold pressed avocado oil, or cold pressed e.v. olive oil
Method
Place the first 7 ingredients into a blender or food processor. Whiz on high until light in color. Then slowly add the avocado oil in a thin steady stream until the mayo is thick and creamy. Put in a clean jar and place in fridge or use immediately. The extra virgin cold pressed oils will be more "spicy" and bold in flavor. You can use any oil -- really, but the cold pressed extra virgin oils are the most healthy. The mayonnaise will last about a week.