It was only 77º today, which is 25 degrees lower than last week. Even though it was a very hot day the last time I made mayo, I think the lower temperature is a plus. Anyway, 1 1/4 C avocado oil, 3/4 C MCT oil, 1 rounded tsp salt, 2 tablespoons apple cider vinegar, 2 eggs, and the juice of 1/2 lemon in a large mouth Mason jar. Emulsify with an emersion blender. It turned out perfectly and tastes delicious.
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