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'Rich, thick and creamy, DIY your own Mayo and you'll never buy
the additive supermarket version again. Use whole fresh eggs and always Extra Virgin Oil (Cold pressed is ideal). There are only 3 main ingredients and it’s so simple to make. Keep in mind to only make and store the amount you'll use in within 7 days. Excess can be freezer kept, in fact I make large batches and freeze 7 day serves. When you defrost a serve it needs a quick beat with a fork to remix any separation (Still looks amazing after that though) I love my Extra Virgin whole Egg mayo on-top of my Roast veg tray (Chips :P) Don't forget there’s more post Links at the end of this creation. Enjoy :D'
From Chapter 01 EFAfit Food (F) Link
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... What I used;
Extra Virgin
Olive Oil
Pinch of Sea
Salt ground
Mustard
Powder
Pinch of
Cayenne
Whole Eggs
Lemon squeezed |
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| ... Gather ingredients |
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... Add eggs to blender, along with mustard n cayenne. Blend with 1/4 a cup of the oil drizzled in slowly. Then add 1 tsp of lemon juice and blend. Then add 1 tsp hot water and Blend further
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| ... Repeat Oil/lemon/water blend process until 1 1/2 cups of olive oil has been used up. Beauty in 2 minutes |
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... Thank-you, don’t forget to follow and Share.
Some More Post Links Below; |
 Coming |
Coming |
Coming |
