Traditional Tangy Mayonnaise
*Contains Egg. You will need: Immersion blender (aka wand/handheld blender). Medium size glass jar (with lid) that is deep enough to hold 1.5 cups of ingredients, with a wide rim to allow the immersion blender head to fit into the jar. NOTE: There are 2 techniques to make quick Mayo. The 1st is using an immersion blender head and a jar (main recipe), the other is using a powered whisk (see recipe notes for 2nd technique instructions).
Servings Prep Time
6+servings 5minutes
Cook Time Passive Time
0 0
Servings Prep Time
6+servings 5minutes
Cook Time Passive Time
0 0
Ingredients
Instructions
  1. Add the Oil to the glass jar.
  2. Add the Egg to the Oil and allow it to settle to the bottom.
  3. Add the Lemon juice, Mustard & Salt.
  4. Slowly place the immersion blender head in the jar positioning it over the Egg on the bottom. Release any trapped air bubbles. Hold blender head on the bottom and switch blender on (keep holding the blender head at the bottom of the jar). As Mayonnaise starts to form, very slowly pull the blender head towards the surface of the mixture, while still blending, to allow the Mayonnaise to ‘develop’ the whole way through.
  5. Remove blender head and slowly, using a spoon, mix in your preferred amount of Sweetener to give the mayonnaise a lovely tart/tangy flavour.
  6. Seal with a lid and store in the fridge. Use within a few days.
*Storage Tip: Add a little oil to the glass jar you are going to store it in, close the lid and move the jar around so that oil coats the whole surface area of the inside of the jar before adding the mayonnaise to the jar. Oil is a natural preservative and will help keep the mayo from fresh for longer.
Recipe Notes

*Choose eggs from organic/hormone-free (clean), grass fed (no grains = no GMOs = clean), free range/humanely raised (clean) hens

*Make your own Coconut Blossom Syrup: Combine 1 tbsp Coconut Sugar with 1 tsp hot water. Stir until melted.

*’Classic’ technique using a powered whisk:
Note: Use 2 Eggs instead of one for this technique.
All other ingredient measurements are the same as above.

Instructions:
1. Separate Egg yolks from the Egg whites.
2.Put the egg yolks into a large/high sided glass or ceramic bowl, with the Mustard, Lemon Juice, and Salt.
3. Add a little oil, start the power whisk, and slowly pour small amounts of the oil while continually whisking. You’ll need to whisk for a good few minutes to reach desired thick consistency.
4. Gently whisk in (no power this time) your preferred amount of Sweetener to give the mayonnaise a lovely tart/tangy flavour.