Most store bought condiments are full of crap; hydrogenated oils, highly processed vegetable oils, sugar, thickeners and preservatives to get the desired texture and allow items to last on shelves for years.
Due to the above reasons, I stopped eating mayonnaise years and years ago. Until I discovered how to make my own! It’s simple, takes about 5 minutes, you will always have fresh mayo, and you can put your own fun twist on it just like I do!
1 1/4 C Avocado Oil
The juice of half a lemon
2 organic eggs
1 drop doterra rosemary essential oil
2 cloves fresh garlic, minced
1 tbsp stoneground mustard
Pinch of Himalayan Pink Sea Salt (or other sea salt)
*You can also use the leaves from a fresh spring of Rosemary, but the Essential Oil is no mess no fuss and blends much better into the mayo
In a small food processor or immersion blender cup, crack open 2 eggs and add all ingredients except 1 C avocado oil. Blend and then let sit about 20 minutes or until ingredients come to room temperature.*This is very important*
Then slowly drip in remaining oil while keeping processor on. *Another very important step, key word: DRIP*
You will notice the ingredients begin to emulsify about half way through and by the time you’ve used all the oil you’ll have some delicious Garlic-Rosemary mayo that can be used as a spread, a dip, a salad dressing, to make chicken or tuna salad with, and many many more ideas!
Order your rosemary oil at www.mydoterra.com/jamiedant
♡Be sure to post a picture on social media and tag me @OTBNutrition on Facebook or @Outsidethebox_Nutrition on Instagram if you make this & let me know how it came out!