Friday, August 4, 2017

our favorite immersion blender mayonnaise...

What in the world is an immersion blender? Well, simply put, it's this:
But to give you a more in depth explanation, it's a blender...that's in stick form. Haha. That's why it's also known as a "stick blender" hahaha! Why would you want one of these versus a stand up blender? Well, first of all, it wouldn't be instead would use this along side. Because these two blenders are good for different things. For example, this mayo. This mayo could be done in a blender, but it's going to be a lot harder to make sure everything emulsifies (comes together and gets thick) when you're relying on slowing drizzling in the oil yourself, while the blender is going. This immersion/stick blender on the other hand, makes it perfectly 100% of the time. 

Why else would you want one? Well an immersion blender is GREAT and most widely known for blending things in their original containers. i.e.- you've made a huge pot of soup and need to now make it pureed soup. Instead of ladling a spoon at a time of hot scorching soup into your blender and hoping it doesn't explode out of the top, you'd simply stick your immersion blender IN TO THE HOT SOUP POT and blend away. See what I'm saying? I've also warmed up a small pot of cooked black beans and then added a little chicken stock to that pot and immersion blended it up to make black "refried beans"! It's also great for making matcha lattes in the pot and frothing it up! Basically I use my blender for smoothies and I use my immersion blender for this mayo, sauces, soups and anything I don't want to go dirtying up my kitchen counter blender for. 

Ok, got that... but wait, I'm reading the recipe and it calls for a raw egg!?

Yep. Definitely does. To be 100% honest with you, I've been eating raw egg in the form of cookie dough, cake batter, homemade mayonnaise and hollandaise sauce for YEARS and I've never had an issue. Ever. My toddler son eats this mayo almost everyday on his sandwiches and he's never had an issue. My friend Carrie even adds raw pasture raised eggs to her smoothies! Raw eggs aren't something to be afraid of! (Here's the catch...) IF THEY ARE PASTURE RAISED. I don't know about all those other eggs out there, but what I do know is pasture-raised eggs (and chickens) are just treated, watched, and cared for SO MUCH better. They're allowed to go about doing their natural chicken things, like picking at grass and dirt and stuff...they're never fed horrible antibiotics or whatever the heck else they give those other poor chickens that plumps them up and stuff. They're allowed to be happy, frolicking chickens. And that passes down to their eggs. Happy, clean, cared for chickens produce happy, cared for, clean eggs. (Not to mention how much more nutrient dense pasture raised eggs are! So many more omegas and such. I dare you to buy a carton of pasture raised eggs and crack them open next to a regular egg! Just notice the difference in yolk color. That there guys, that's proof that we should all be buying pasture raised eggs solely.)

I digress.

So yes, you need to use a raw egg. If that's a killer for you, then forego this recipe. But I promise homemade (raw pasture raised egg) mayo will be some of the tastiest and nutrient dense mayo you'll ever eat. And this mayo- our favorite recipe? It tops even that.

Makes about 16oz (but can easily be doubled)
For printable recipe, click here

  • 1 raw, large, pasture raised egg
  • 1 cup avocado oil (or any other neutral flavored oil)
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon distilled white vinegar (apple cider vinegar works well too!)

  1. In a large measuring cup (2-4 cup glass pyrex measuring cup) or large glass mason jar (2-4 cup capacity), add your raw pasture raised egg. 
  2. Next, carefully pour the avocado oil over the egg and top that with the salt, paprika, onion powder and vinegar.
  3. Using your immersion (stick) blender, stick the blender part all the way down so that it is touching the bottom of your jar. Turn it on and do not lift blender up. Allow to blend until it becomes VERY thick. 
  4. Once thick, slowly (and I mean slowly) drag your immersion blender straight up, while it's  continuing to blend. It should start to suck down any remaining oil that is on the top. 
  5. At this point you can move the blender around more freely. Continue bringing the blender up and down until all the oil and spices have been blended up! It should be extremely thick and creamy!
  6. Close with a tight fitting lid and store in the refrigerator for about 10 days.

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