Homemade Hemp Mayonnaise - Hemp New Zealand™

Homemade Hemp Mayonnaise

Ingredients

Use the check boxes below and mark the ingredients of as you go

 2 Large free range eggs, room temperature
 2 tsp Freshly squeezed lemon juice (or vinegar)
 1 cup Hemp seed oil
 2 pinches Sea Salt

Directions

1

Makes: 1 cup

Separate the egg yolks into to a large bowl.

Add the lemon juice or vinegar, then whisk for 2-3 minutes to form a sabayon (emulsified until thick and airy).

Continue whisking as you slowly add the hemp seed oil a few drops at a time, then as a thin steady stream until it is all incorporated.

If the mayonnaise starts becoming too thick, you can add a teaspoon of water to thin it out. If the Mayo looks too thin, whisk another egg yolk with lemon juice in clean bowl, then slowly whisk the two mixtures together. Once the mayonnaise is finished it should be thick and fluffy, forming ribbons from your whisk.

Season with salt and pepper, and any other flavourings you desire. I have used organic miso paste with this one, but you can also use wasabi, roasted garlic, tarragon, whole-grain mustard… the possibilities are endless!

Store your homemade hemp mayonnaise in a covered container in the fridge for up to 3 days. If it turns bitter, you can balance it out with some coconut sugar.

Cook Time3 mins

 

About Hemp Farm Recipes

All our recipes are made with the love of all things hemp. Carefully Grown and harvested fresh from farm to table. Adding the nutritious goodness of hemp into your recipes is easy with these simple but delicious recipes. We have something for everyone. Our hemp foods are the perfect ingredient for your delicious recipes.

 

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Ingredients

 2 Large free range eggs, room temperature
 2 tsp Freshly squeezed lemon juice (or vinegar)
 1 cup Hemp seed oil
 2 pinches Sea Salt

Directions

1

Makes: 1 cup

Separate the egg yolks into to a large bowl.

Add the lemon juice or vinegar, then whisk for 2-3 minutes to form a sabayon (emulsified until thick and airy).

Continue whisking as you slowly add the hemp seed oil a few drops at a time, then as a thin steady stream until it is all incorporated.

If the mayonnaise starts becoming too thick, you can add a teaspoon of water to thin it out. If the Mayo looks too thin, whisk another egg yolk with lemon juice in clean bowl, then slowly whisk the two mixtures together. Once the mayonnaise is finished it should be thick and fluffy, forming ribbons from your whisk.

Season with salt and pepper, and any other flavourings you desire. I have used organic miso paste with this one, but you can also use wasabi, roasted garlic, tarragon, whole-grain mustard… the possibilities are endless!

Store your homemade hemp mayonnaise in a covered container in the fridge for up to 3 days. If it turns bitter, you can balance it out with some coconut sugar.

Homemade Hemp Mayonnaise

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