Here’s another winning recipe from my good friend Faith, who hosted an essential oil class for me in Tucson and served this yummy mayo as chipotle dip for veggies. My family and I love anything with a good kick!
It was so savory and delicious that I had to ask her for this recipe also. She was happy to share both recipes, not only for my family but for my readers as well!
Delicious Healthy Mayo
2 eggs, pasteurized (see below)
2 TB apple cider vinegar
1 tsp yellow mustard
2 C olive oil (plain/light)
1 tsp sea salt
1/2 tsp cayenne (optional)
1) Heat the eggs to 140 degree F for 3 min.
Faith’s husband, Rod says, “We use a digital thermometer. Don’t let them go over 142 degrees F. After the 3 min, rinse in cold water and refrigerate until you are ready to use them. That is basically how it is done. There are some things I do, but its just technique. Once the water reaches about 141 or 142 degrees F, you probably can turn the stove off because it won’t cool much more than 139 degrees in 3 min. I also start the stove on high until the water reaches about 131 degrees F and then I turn it down to low heat. Otherwise you’ll blow right past the 142 degrees.”
2) Blend the first three ingredients in blender or food processor.
3) S-l-o-w-l-y drizzle the olive oil in a thin stream, or by drops while blending until white and creamy. It’s very important to do this slowly or it won’t have the right consistency. Faith says she plans 10 minutes to patiently do this one key step.
4) Season with 1 tsp sea salt and 1/2 tsp cayenne (or chipotle pepper powder).
Enjoy adding spice to your next party with this great dip!
For more yummy, healthy recipes (that took me years to develop) check out my blog at: