I love real food, especially mayo, avocado oil, and lemons! Therefore, Misty Mayo is the perfect first recipe to share on Fueling with Real Food. Mayo could potentially be my favorite sauce; I absolutely love it. I like it as a spread, dip, base for other sauces, inside other dishes, or even right off the spoon. Yes, I meant it when I said, “I love it.!”
If you haven’t moved to a diet full of real food yet, you may be asking yourself if it’s difficult to find things to eat. The answer is a resounding, “no.” I eat real food, and I eat a lot of it! As a matter of fact, I love taking recipes or foods that friends and family love and optimizing them with real, healthful food! That’s one of my favorite things about this gig – experimentation! Just because you’re in love with something fake, doesn’t mean you can’t love a real food alternative that will fuel your beautifully designed and interconnected body.
In Our Kitchen
- EGG. We consume a lot of eggs, so we opt for pastured or organic.
- APPLE CIDER VINEGAR. We’ve tried this recipe with white vinegar and apple cider vinegar (ACV). We like both, but because of the nutritional profile of ACV, we use it.
- DRY MUSTARD. Due to consistency and convenience, we like dry mustard over prepared mustard.
- HIMALAYAN PINK SALT. Due to the nutritional value, you’ll find pink salt in almost, if not all, of my recipes.
- FRESH LEMON JUICE. I use lemon every chance I get! In order to get our desired consistency, we reduced the quantity of lemon juice, which is how we landed on lemon zest.
- LEMON ZEST. You’ll find that Misty Mayo has a hint of lemon, which we love! If you need mayo for another recipe and don’t want the lemon to interfere with other flavors, omit the zest. This will taste more like traditional mayo.
- AVOCADO OIL. This is important. You’ll see avocado oil in many of my recipes because of the nutritional value, mild flavor, and high smoke point. Do not substitute extra-virgin olive oil (EVOO) here. While I’m a fan of EVOO, I’m not always a fan of the flavor, and this is one of those times. I’m a little passionate about oils, but that’s for another post.
Kitchen Gadgets
- Blender, food processor, or immersion blender. We’ve used all three, and all three will make yummy mayo. We prefer the blender because of the resulting texture.
- I store my mayo in short, wide mason jars. They’re easy to fill, use, scrape, and clean, and I love knowing when it’s time to make more!
The recipe…
PrintMisty Mayo
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
Description
Misty Mayo has a nice lemon twist to it, so if you want a traditional mayo flavor, drop the lemon.
Ingredients
- 1 whole egg
- 1/2 Tablespoon apple cider vinegar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon pink salt
- 1 Tablespoon fresh lemon juice
- 1/2 Tablespoon of lemon zest (½ lemon)
- 1 cup avocado oil
Instructions
- Blend or process the first six ingredients for 10 seconds: egg, apple cider vinegar, dry mustard, pink salt, fresh lemon juice, and lemon zest.
- Scrape sides of blender or processor with a spatula, if needed.
- With blender or processor running, slowly add the avocado oil through the top until emulsified(1). This step is crucial.
- Enjoy as a dip with fresh veggies, a dressing for salads, as a spread, or in any recipe that calls for mayo.
(1) Emulsified. Mixing two liquids that normally wouldn’t mix together until they form an emulsion. The simple definition of an emulsion is a liquid, sauce, or cream that is a result from mixing two or more ingredients together that normally would not mix. We’ll save the science for another post.
Notes
Misty Mayo has a nice lemon twist to it, so if you want a traditional mayo flavor, drop the lemon.
- Category: Dressings and Sauces
- Cuisine: French (Real Food, Gluten-Free, Paleo Friendly)
Keywords: Mayo