Who doesn’t like mayo!!! I love tuna with mayo, chicken with mayo, french fries with mayo, and almost every sandwich that has mayo. Mayo just adds that certain sweet and tangy taste that you can’t get from anything else. So after checking and trying out a few recipes, I basically came up with my own. There are so many adjustments you can make according to your tastebuds.
Here are a few substitutions/suggestions to consider while making your mayo and of course, taste it while you make it. You can sub the avocado oil for macadamia oil. You can use less 1/2 tablespoon of apple cider vinegar and you can add a touch more honey. I try to use everything organic and sometimes that alone changes the taste. I feel organic apple cider vinegar and dijon mustard have stronger flavors so you can always use less and add more as make and taste it.
- 3 egg yolks
- 4 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1 teaspoon honey
- 1 clove garlic, grated
- 180 ml extra virgin olive oil (don’t use one that’s too heavy)
- 180 ml avocado oil
So I like to make things as easy as possible. I made my mayo in my NutriBullet but you can use a hand blender if that’s what you have. Add all the ingredients except the oil in a bowl and start blending and slowly add the oils. For me, I added the ingredients into the Nutribullet cup and whisked them then I added the oils and gave it a whirl in the Nutribullet. I had no issues at all. If it’s too thick then add a little warm water.
With this recipe, I was able to make the two 250 gram glass jars in the pic. I just took half the mayo out and added the curried mayo ingredients to the other half. Again, I gave it a quick spin in the NutriBullet. The mayo should last about two weeks.
Curried Mayo (just add the following after)
- 1 teaspoon curry powder
- 1/2 teaspoon ground tumeric
- 1 teaspoon coriander
- dash of lemon juice
I love making use of leftovers and this is how the curried chicken mayo came about today!
- 2 cups rotisserie chicken
- 4 fresh medjool dates, chopped
- 2 tablespoons chopped green onion
- 1/4 cup baby fennel
- 1/4 cup shredded carrots
- 1/4 cup chopped cashews
- 3-4 tablespoons of the curried mayo (personal preference)
If you give these recipes a try, please let me know how it turns out as it’s my “first recipes”.
**Disclaimer: I’m all about eyeing my ingredients. If I feel like a recipe doesn’t have enough of something I just add or if I feel it’s too much, I add less. These kind of recipes, fall into this category. It’s all about tasting as you go. It’s usually the baking ones that you have to be more accurate.