The white creamy stuff between the bun.

Well hell, I had to have a catchy phrase!  The white creamy stuff I am talking about is mayo.  Once again I am a cookbook whore, and in my next blog, I will be wetting your appetite because a new book came in the mail today.  Back to the white stuff.   Being I have a collection of many cookbooks, they all have so many different ways to create mayonnaise.  My favorite recipe that I live by, comes from the Whole 30 cookbook written by Melissa and Dallas Hartwig.  The secret I believe to this recipe is using the emulsion blender.  In so many other recipes you have to have all ingredients at room temperature.  Not here, at least for me; it works every time a charm.

Basic Mayonnaise:  Makes 1 1/2 cups

1 1/4 light olive oil ( I never use olive oil, I use avocado oil instead)

1 large egg

1/2 tsp mustard powder

1/2 tsp salt

juice of 1/2 lemon

I place 1/4 cup of oil, the egg, salt, and mustard powder in the blender.  As you are probing, slowly drizzle the olive and mix and it should be thick, the texture of mayonnaise. Now add the lemon juice and stir in to incorporate.  Enjoy….IMG_2499

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