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Hashi-Mayo

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Hashi-Mayo

  • 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).