Mayo with a Twist Recipe

yield 2-3 cups

• 6 egg yolks

• 3T dijon mustard

• 1/2t celtic salt

• 2c avocado oil

• 1T apple cider vinegar

• 2T pickle brine

In a blender add yolks, mustard and salt. Blend well till it starts to thicken.

This is a very important step if you don’t get the emulsification started here you will end up with runny broken mayo. 

Once mixture starts to thicken add oil in a slow steady stream.

Watch carefully as you add the oil to make sure the mixture is getting thicker and turning a lighter color.

Once all the oil is added add vinegar and pickle brine. blend just till combined.

Let sit at room temperature  for 7-12 hours or overnight to ferment.

Refrigerate for up to a couple weeks.

*if you would like to make less you will need a smaller bender I use my vita mix and if I use any less than this I can not get the emulsification started because the contents do not reach the blade well enough. I don’t have a mini food processor but I have heard that works well. You also can mix it by hand if you are up for the arm work out. Follow the same procedure just use a big mixing bowl bigger than you think you needed and a whisk.