Butter! Mayo....Yes!

This is a 2 recipe post. The basic mayo recipe and a spicy version. Prepared mustards cause joint pain/issues for me so I opt. for 1 tsp of dry mustard. Dijon is the closest taste to dry mustard so this works great. 

https://mariamindbodyhealth.com/butter-mayo/

• 1 large egg (or 2 egg yolks) 
• 2 teaspoons lemon juice (HW: or apple cider vinegar, rice vinegar or combo) 
• 1 tablespoon Dijon mustard     (HW: 1 tsp dry mustard) 
• ½ teaspoon Redmond Real salt
• 1 cup butter, melted (not hot just finger touch warm-if hot let it cool down or it will cook the egg)  
• OPTIONAL:  water (to thin)

Instructions

1. Place the egg, lemon juice, mustard and salt in a wide-mouth, pint-sized mason jar.
2. Heat the butter until warm and melted.
3. Place the immersion blender at the bottom of the jar. Turn the blender on and very slowly add the melted butter while moving the blender to the top. Be patient!
4. Moving the blender slowly is key to getting the mayonnaise to emulsify. Voilà! Simple butter mayo!
5. Place in the fridge and allow to chill. If the butter mayo is too thick for your liking, add a tablespoon of beef broth or water and stir to combine well.
6. Store in the fridge for up to 5 days. Makes the best deviled eggs!

Notes

NUTRITIONAL INFO (per serving)
calories 92
fat 10g
protein 0.3g
carbs 0g
fiber 0g

Make the butter mayo and then add the spices below for a little spice. Spice is nice right?! 

Spicy Mayo (without Sriracha)

The Frozen Biscuit

Servings: 10 servings

Cook time: 0 hours 5 minutes

Ingredients

•

1 1/2 cup Mayonnaise (HW: the butter mayo above) 

•

1/8 tsp Smoked paprika

•

1/4 tsp Sweet paprika

•

1/8 tsp Cayenne pepper More or less to taste

•

1/8 tsp Garlic powder

•

1/2 tsp Vinegar or lemon juice

•

1/4 tsp Sugar More or less to taste

•

Pinch of salt (optional)