AuthorJordan PieMayo is one of the best condiments to have on hand, it can be quickly added to salads, made into dressings or added to dips, and this one contains our Inca Inchi Oil which is a beautiful source of anti-inflammatory Omega 3's.
Add salt, AVC and egg yolks to a food processor and blitz to combine.
Scrape down the sides of the bowl. Now begin to very slowly drizzle the Inca Inchi Oil into the food processor to begin emulsifying the yolks and fat together until it becomes a gorgeously creamy mayo. This should take between 4-5 minutes.
When it's thickened to your liking, taste and adjust if needed (ie; add in a touch of mustard, more salt, a squeeze of lemon, herbs etc).
Spoon into a glass jar and store in the fridge.
Ingredients
Directions
Add salt, AVC and egg yolks to a food processor and blitz to combine.
Scrape down the sides of the bowl. Now begin to very slowly drizzle the Inca Inchi Oil into the food processor to begin emulsifying the yolks and fat together until it becomes a gorgeously creamy mayo. This should take between 4-5 minutes.
When it's thickened to your liking, taste and adjust if needed (ie; add in a touch of mustard, more salt, a squeeze of lemon, herbs etc).
Spoon into a glass jar and store in the fridge.
