Mayo

 Homemade Mayo

1 cup avocado oil

1 tsp lemon juice

1 tsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp salt

1 egg (blanched)

to blanch your egg cook it in water for 4 seconds at 140 degrease and then cool it off in ice water bath just long enough so you can handle it. one of the tricks to getting a thick mayo is to make sure your egg and oil are the same temp.

blend with emersion blender. holding it the bottom of the jar for 20-30 seconds before trying to lift it. once it starts to thicken slowly lift the blender to mix in all the oil

good for about two weeks in the fridge

Makes about 1 1/4 cups of mayo

Red White and Blue Cake

 1/2 cup salted butter 4 oz.

1 1/4 cup of sugar

2 large eggs

1tsp. vanilla 5 g

1 1/3 cups of flour 174 g (regular or gluten free)

1 1/4 Tsp baking powder 5 g

1/4 tsp salt

1/2 cup of sour cream

1 cup of blueberries

1 cup of rasberries

*extra whip cream berries to serve

*cream together butter, sugar, eggs, and vanilla

 in mixer

*in a separate bowl mix dry ingredients

*slowly add dry ingredients to the wet alternating with the sour cream beat until just combined

*gently fold in berries and add to a greased 9 in round pan

*sprinkle 1/4 cup of  sugar on top before cooking (I cut this back to 1/8 cup)

*cook until the top is crackled and the center is a little jiggly 

*cook at 350 for 35-40 min for regular flour and 45-55 min for gf flour

*cool completely before cutting and serving serving 

**I like to use coconut whip cream for a non dairy toping**

**I'm sure you could substitute any fruit that was in season**