Recipe

None

Ignore this recipe for all sections.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Lemons
Chicken Eggs | Duck Eggs
Sea Salt
Avocado Oil | Olive Oil

Hashi-Mayo

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2 c.
Equipment: Blender | Immersion Blender
  • 4 Lemons, juiced
  • 4 Chicken Eggs | Duck Eggs, at room temperature
  • 1 tsp. Sea Salt
  • 2 c. Avocado Oil | Olive Oil
  • Get out a blender or immersion blender.
  • If using a blender, place the lemon juice, eggs and salt in a high-speed blender and start blending. Slowly add the oil into the blender to emulsify the eggs and oil, for 2–3 minutes.
  • For an immersion blender, place the lemon juice, eggs, salt and oil, in that order, in a clear jar or container that the immersion blender can fit snugly into. Start blending and watch the mixture (about 30-45 seconds). Once it starts to turn off-white at the bottom of the jar, slowly start to pull the blender upward. Stop once the entire mixture is off-white (when it is emulsified).