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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.
  • 4 Lemons, juiced
  • 4 Chicken Eggs | Duck Eggs, at room temperature
  • 1 tsp. Sea Salt
  • 2 c. Avocado Oil | Olive Oil
  • To make the mayo, place the lemon juice, eggs and salt in a high-speed blender, and set to level 7.
  • 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 that the immersion blender can fit snugly into (or use the container it comes with, if available).
  • 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. Once the entire mixture is off-white, it is emulsified.