This takes a while to process, but other than that it’s pretty simple. I made it to mix with canned salmon for salmon sandwiches. It is chilling right now. I can’t wait to try it!
2 egg yolks
½ cup avocado oil
Fresh basil leaves and flowers (a small handful)
1 large clove Garlic
1 table spoon Lemon juice
Salt
1/8 teaspoon dill
½ teaspoon mustard powder
½ teaspoon maple syrup
In food processor, process garlic and basil. Add egg yolks and process. Add lemon juice, dill, mustard powder, and maple. Add the oil a tiny amount at a time, processing until fully emulsified. Refrigerate immediately.
This sounds really good! My biggest concern with \”homemade\” mayo is how long will it last in the fridge before it goes bad?
I am stil trying to figure that out for sure. I\’ve read anywhere from 3 days to a week. I need to look into it some more.I am starting out with small batches that will get used up quickly for now. I don\’t plan to test the shelf life for myself :-).