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–+ servings
Ebonie Garnica

Full GAPS Immersion-Blender Mayonnaise

A Full GAPS mayonnaise with three raw yolks, cold-pressed avocado oil, mustard, vinegar or lemon, salt and raw honey. A bottom-first immersion-blender method makes one batch in a wide-mouth glass jar.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Condiment, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 raw egg yolks at room temperature
  • 1/2 teaspoon mineral salt
  • 1 teaspoon pure mustard powder Or the same amount of prepared mustard made without non-allowed ingredients.
  • 1 tablespoon raw apple-cider vinegar with the mother or fresh lemon juice
  • 2 teaspoons raw honey
  • 1 cup cold-pressed avocado oil or half cold-pressed olive oil and half melted coconut oil, keeping the displayed total oil amount

Equipment

  • Wide-mouth quart glass mason jar The immersion-blender guard must fit flat against the bottom.
  • Immersion blender A stick blender that fits the jar, with its guard resting flat against the bottom.
  • Measuring cups and spoons

Method
 

  1. Put the measured room-temperature egg yolks in the bottom of the jar.
  2. Add the mineral salt, then the mustard powder, vinegar or lemon juice, and raw honey. Keep this order.
  3. Carefully pour the avocado oil over the other ingredients and let it remain as the top layer.
  4. Lower the immersion blender until its blade sits flat against the bottom of the jar over the yolks.
  5. Pulse a few times without lifting the blender. A pale, thick emulsion should begin forming around the blade.
  6. Keep the blender running and raise it slowly through the oil, then move it gently up and down until the mayonnaise is completely emulsified with no separate oil remaining.
  7. Cover the finished mayonnaise and refrigerate it.

Notes

Batch: The recipe starts with one cup of oil and three yolks. Measure the completed mayonnaise when another recipe calls for a particular cup or spoon amount.
Timing: About five minutes with room-temperature yolks and the ingredients ready. Bringing cold ingredients to room temperature is additional.
Oil: Cold-pressed avocado oil stays raw. The oil option is equal parts cold-pressed olive oil and melted coconut oil, keeping the total oil amount shown. Melt only the coconut oil and let it cool while still liquid before mixing with the olive oil. The coconut-oil option can be firmer after refrigeration.
Mustard: Pure mustard powder is the default. The same amount of prepared mustard made without non-allowed ingredients is also an option.
Method: Use the bottom-first immersion-blender method in a wide-mouth quart glass jar that fits the blender guard flat on the bottom. A countertop blender does not perform this jar method. Wait for the pale emulsion before raising the blender through the oil.
Full GAPS: After the ingredients have been introduced. Contains eggs, with no dairy or nuts added to the selected avocado-oil batch. No probiotic liquid is added to this uncultured version.
Storage: Cover and refrigerate the finished jar. Measure portions with a clean spoon and return the covered jar to the refrigerator.
Doubling: Make two separate base batches in suitably fitted jars. Each uses three yolks and one cup oil with its measured seasonings. More work takes additional time; do not crowd the jar or change the bottom-first method.

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