Lemon & Inca Inchi Oil Mayonnaise

by | Nov 8, 2015 | 0 comments

This mayonnaise is so yummy and versatile it won't even last a week! It is packed full of essential fatty acids (Omega's 3, 6, 9) which are essential for the body, providing the building blocks for vital health.

Yields1 ServingDifficultyBeginner
 1 bottle Changing Habits Inca Inchi Oil
 ½ lemon, juiced
 1 tspn organic apple cider vinegar
 1 organic egg, separated
 1/4- 1/2 tspn of Changing Habits Seaweed Salt
 2 sprigs spring onion
 1 garlic clove
 ½ tsp Changing Habits Rapadura Sugar
1

Add lemon juice, apple cider vinegar, egg yolk, seaweed salt, rapadura sugar to a food processor and blend until combined well.

2

Very slowly begin drizzling the oil into the food processor, this may take up to 5 minutes.

3

If you like your mayonnaise extra thick, just keep adding more oil.

4

When you think this is ready or at the consistency you like, add in the egg white and blend again.

5

Taste the mixture to see if it needs more seasoning and add more lemon juice, seaweed salt, herbs, rapadura sugar or apple cider vinegar if need be, this all depends on your taste.

6

Serving Suggestions: Add to salads, use when making fresh sushi rolls or rice paper rolls, serve with your eggs and greens for breakfast, grate cucumber, and garlic into some of the mayonnaise to make a beautiful and fresh dip for raw vegetables.

7

Put the rest in a an empty Changing Habits Coconut Oil glass jar and store in the fridge. This mayonnaise will also thicken more once refrigerated.

This is so yummy ans versatile, it won't even last a week. Enjoy!
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Ingredients

 1 bottle Changing Habits Inca Inchi Oil
 ½ lemon, juiced
 1 tspn organic apple cider vinegar
 1 organic egg, separated
 1/4- 1/2 tspn of Changing Habits Seaweed Salt
 2 sprigs spring onion
 1 garlic clove
 ½ tsp Changing Habits Rapadura Sugar

Directions

1

Add lemon juice, apple cider vinegar, egg yolk, seaweed salt, rapadura sugar to a food processor and blend until combined well.

2

Very slowly begin drizzling the oil into the food processor, this may take up to 5 minutes.

3

If you like your mayonnaise extra thick, just keep adding more oil.

4

When you think this is ready or at the consistency you like, add in the egg white and blend again.

5

Taste the mixture to see if it needs more seasoning and add more lemon juice, seaweed salt, herbs, rapadura sugar or apple cider vinegar if need be, this all depends on your taste.

6

Serving Suggestions: Add to salads, use when making fresh sushi rolls or rice paper rolls, serve with your eggs and greens for breakfast, grate cucumber, and garlic into some of the mayonnaise to make a beautiful and fresh dip for raw vegetables.

7

Put the rest in a an empty Changing Habits Coconut Oil glass jar and store in the fridge. This mayonnaise will also thicken more once refrigerated.

This is so yummy ans versatile, it won't even last a week. Enjoy!
Lemon & Inca Inchi Oil Mayonnaise
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