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Thick pale sausage-fat avocado mayonnaise in a ceramic bowl on the WFLI kitchen counter

Sausage-Fat Avocado Mayonnaise for Full GAPS

Thick avocado mayonnaise blended with rendered fat from homemade GAPS sausage, fresh yolks, and raw apple-cider vinegar for salads or dipping.
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Servings: 1 small batch
Course: Condiment, Salad Dressing
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup rendered fat from homemade GAPS sausage liquid and only slightly warm; no commercial sausage grease
  • 2 fresh egg yolks without whites
  • 2 tablespoons raw apple cider vinegar additive-free
  • 1 ripe avocado flesh scooped from skin

Equipment

  • 1 Measuring cup and spoons for fat and vinegar
  • 1 Tall straight-sided blending container large enough for an immersion blender
  • 1 Stick blender for emulsifying the dressing
  • 1 Covered glass storage container for prompt refrigeration

Method
 

  1. Collect fat from cooked homemade additive-free GAPS sausage and measure 1/3 cup. If it has firmed, warm gently just until liquid. Let hot fat cool so it is only slightly warm, not steaming or sizzling.
  2. Put two egg yolks, two tablespoons raw apple cider vinegar, and the flesh of one ripe avocado in a tall straight-sided container. Add the measured pourable sausage fat. The yolks, avocado and shallow liquid layer will still look separate.
    Two egg yolks, ripe avocado pieces, and a shallow layer of slightly warm sausage fat and apple cider vinegar in a blending beaker
  3. Place a stick blender at the bottom and blend until the mixture becomes one thick pale green-beige emulsion. Move the head enough to catch avocado at the sides. Look for no clear fat layer, no yolk streaks and no large avocado chunks; a spoon track should hold briefly.
    Thick pale avocado sausage-fat mayonnaise fully emulsified in the same blending beaker without an oil ring
  4. Spoon over a Full GAPS salad or use as a dip. Transfer leftovers to a covered glass container and refrigerate promptly. Stir a portion after chilling if the animal fat has made the dressing firmer.

Notes

Full GAPS: Use fat from homemade additive-free sausage, not commercial sausage grease. This raw avocado-and-vinegar dressing is not for the Introduction Diet.
Fat temperature: It must pour, but hot fat can cook the yolks before it emulsifies.
Yield: One small batch.

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