Homemade Mayo

Oh hai!

remember me?

no??

To be fair, I'm not even sure I remember how to do this.

Life happened, also lots of changes dietarily speaking, but lets just start with the farm fresh eggs I got my hands on, and my new-found avoidance of all things processed.  They obviously add to homemade mayo right?

I found two recipes online that sounded promising and sort of blended them together. (get it?) 

SUCCESS - oh so yummy!!!

Recipe 1  olive oil mayo from The Clothes Make the Girl

Recipe 2  coconut/olive oil blended mayo from Wellness Mama

There were things I liked about both, mainly using the entire egg and not just the yoke like recipe 1, and blending two kinds of oil like recipe 2.

All ingredients were room temperature.  The eggs actually haven't been refrigerated at all since being laid this morning. (it's not weird)

2 whole eggs

1 TBS lemon juice

1/2 tsp ground dry mustard

1/4 tsp himalayan salt

2/3 cup olive oil

2/3 cup coconut oil

I used my ninja ultima blender at a 2 speed setting.

Start with just eggs and blend until smooth

add lemon juice, mustard and salt, blend until smooth.

with blender going slowly, slowly drizzle in the olive oil first.  I should have timed myself but it felt like several minutes just for the olive oil.  

With the coconut oil since it is solid at room temperature I heated it just enough to make it liquid and then drizzled that in. 

That's it!!

Want to know what I plan to do with it?

veggie dip

chicken salad

coleslaw

creamy veggie salads

deviled eggs

egg salad

and obviously a plain ol' condiment 

Pickled Peppers

Set out sterile jars, flats and rings.

Fill canner with a several inches of water and start warming.

In a sauce pan warm up a ratio of 2 cups of water, 1 cup of vinegar, 1 Tbsp salt' and 1/2 tsp of dill weed. bring to a boil.

Wash peppers (I used an assortment of hot peppers.) shoot no picture of the sack of before.

PUT ON PLASTIC GLOVES.

Slice peppers and put into jars.

Pour in pickled water. top with flat, ring and tighten.

Put in canner and cover with enough water to come over lid about an inch.

Process 25 min for half pints, 35 min for pints 45 min for quarts.

Enjoy on sloppy joes, chili, sandwiches, nachos, anything that needs a slight kick.