Pregnancy Friendly Whole30 Spicy Mayo
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Learn more →Ingredients
8 servings
- 2 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp coconut aminos
- 1 tsp garlic powder
- 1–2 tsp chili garlic paste (whole30-compliant, no sugar added)
- ¼ tsp cayenne pepper
- ½ tsp fine sea salt
- ¾ cup avocado oil
Instructions
- 1
Add the pasteurized egg yolks, lemon juice, apple cider vinegar, coconut aminos, garlic powder, chili garlic paste, cayenne, and salt to a tall narrow jar or the bowl of a food processor. If using an immersion blender, place the blender head all the way at the bottom of the jar before turning it on.
- 2
Pour the avocado oil on top of the yolk mixture. If using an immersion blender, hold the blender still at the bottom and blend on high until the mixture turns thick and white at the base, about 10–15 seconds, then slowly lift the blender upward through the oil until the entire mixture is emulsified and thick enough to hold a ribbon when drizzled from a spoon. If using a food processor, run the machine and drizzle the oil in through the feed tube in a thin, steady stream over about 60 seconds until fully emulsified and thick.
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