Coddled Egg Mayonnaise
Prep:
10 min (plus time for eggs to reach room temp)
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Cook:
1 min
2 cups
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Medium
Ingredients
2 large eggs
2 cups avocado oil
¾ tsp salt
1 TBSP fresh-squeezed lemon juice
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2 large eggs
473 ml avocado oil
¾ tsp (3.75 ml) salt
1 TBSP (15 ml) fresh-squeezed lemon juice
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Leave two large eggs out at room temperature in separate coffee mugs or deep bowls for 30 minutes or more.
- Bring a pot of water to boil.
- Fill a mixing bowl with ice water.
- Pour boiling water over each egg until covered.
- Let stand for 1 minute.
- Remove the eggs and move into ice water to stop the cooking process for 2 minutes.
- Break eggs into a food processor (it is okay if a small portion of the egg whites have turned white).
- Add salt and lemon juice.
- Process for 1 minute, then gradually trickle the avocado oil into food processor as it continues running.
- Once all the oil has been added, continue processing for 2-3 minutes until the mayonnaise has properly set.
- Spoon mayonnaise into a mason jar or other storage container and store in the fridge.
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Nutritional Info
Storage
Store in fridge for a maximum of 2 weeks. Discard if it begins to separate or seems off in any way.
Notes
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