5 Minute Mayonnaise!
1 cup avocado oil (macadamia oil works great too)
1 tbs Ancient Roman Honey Mustard (or any other Sour Flower Vinegar)
1 clove chopped garlic
3/4 tsp kosher salt
1 egg
1. Place all of the ingredients into a DRY cup or wide mouth mason jar that can fit an immersion blender head snuggly inside.
2. Starting with the blender at the base of the cup and turn it on, leave it at the base for the first 20 seconds then slowly start to pull the blender to the top of the cup then pulse it up and down a few times until your mayonnaise is emulsified and thickened.
3. Store in fridge for up to 2 weeks
**Make sure your immersion blender and cup are dry, no water droplets on your hands or anything. Water will break the emulsification and leave you with runny mayo.
Mayo Demo -- https://www.instagram.com/p/CzrPQMevxqN/
The photo is mayonnaise with a splash of Black Magic on top served with sweet potato chips. We literally eat mayonnaise with everything!
To make the chips, use a mandolin to get an even and extremely thin slice. Oil a pan but not the potatoes, then space them evenly. Bake at 350 for about 10 -15 min until crispy.
