One of Christy’s homemade condiments.
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!
Avocado Duck Egg Mayo
1 Duck Egg
1/2 tsp Dijon or yellow mustard (I’m experimenting with other seasonings in case you have an
allergy to mustard- I will update if I come up with an alternative)
2 tsp ACV (or can use lemon juice)
¼ tsp sea salt
1 cup Avocado oil (Can also use grapeseed oil)
Wide mouth mason jar with lid
Crack duck egg (or regular egg if not allergic) into bottom of mason jar.
Add mustard, ACV and sea salt. Now pour the avocado oil on top of those ingredients, being careful not to shake or disturb the order of the ingredients. The egg must remain at the bottom. Take the immersion blender and carefully place down on top of the egg and blend about 20 seconds until you see it turn white. Then, slowly lift the blender upward without lifting it out into the air. Once you reach the top of the oil, go back down. Repeat that up and down motion a few more times. Taste to make sure you like it. Add a pinch or salt or possibly a 1/8 – ¼ tsp infused avocado oil, like Italian herb or garlic or chipotle if you like it spicy.
Place the lid on the jar and store in the fridge for 7-10 days.
Makes about 1 ¼ cups