Easy roll yer own mayo recipe:
1 cup avacado oil 1 egg 1 tbsp Dijon mustard Juice from 1/2 lemon Salt to taste Tbsp of lacto-fermented liquid Hand mixer with emulsifier attachment
The lacto-fermented liquid makes it gut friendly and increases the shelf life. I use whey that I drain from my home rolled yogurt. A pickle brine also works.
Avacado oil is the way to go. Olive oil is too strong. Seed oils are for faggots.
Add ingredients to a quart sized mason jar and hit it with the emulsifier. It lasts a couple of weeks in the fridge.
That sounds good, never thought about using avocado oil for mayo.
You should try this one too: https://www.seriouseats.com/cook-the-book-bacon-fat-mayonnaise-recipe
Good Lord. I'll whip up a batch and post it to OchadePoal next month
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