RECIPE: Garlic Scape, Grey Shallot and Chive Blossom Seed-oil-free Mayonnaise

My husband grew French grey shallots again this year, and we just harvested one bunch.  I made this to help us determine whether to dry them like we did last year (they don't last long, even dried) or to eat them all fresh.

Garlic Scape, Grey Shallot and Chive Blossom Seed-oil-free Mayonnaise

Makes 3 cups

EQUIPMENT

• One 24oz wide mouth ball jar
• Immersion blender
• Small sauce pan
• Small heat-proof pitcher, at least 12oz

INGREDIENTS

• 1/4 cup chopped garlic scapes
• 1 large fresh French grey shallot, green ends removed (they're tough), the neck and bulb minced
• 3/4 t. himalayan pink salt
• 1 t. Dijon mustard (optional)
  
• 5 T. water
• 3 T. lemon juice
• 3 duck egg YOLKS or 6 chicken egg YOLKS from WASHED eggs.
  
• 12 ounces butter or ghee (3 sticks of butter) 
• 1/4 cup chive blossoms
  

INSTRUCTIONS

Add the water, lemon juice, salt and mustard to your jar.  Add the garlic scapes and shallot.

WASH THE EGG SHELLS with soap and hot water and dry them BEFORE REMOVING THE YOLKS!!  You must do this even if the shells look clean.

Separate the yolks into your jar, saving the whites* and the shells* for another use.

Everything EXCEPT the butter and chive blossoms.

Heat the butter or ghee in a small sauce pan until it's totally melted and small bubbles appear.

Pour the butter/ghee into the small pitcher.

Insert the immersion blender into the jar and turn it on.

With the immersion blender running, S_L_O_W_L_Y pour the melted fat into jar.  Raise the blender to the top of the liquid occasionally and then push it back to the bottom.  

When all the fat has been added, the mixture will still be very runny.  This is how it should be!  When it cools, it will be the consistency of mayonnaise.

Put the lid on the jar and transfer it to the fridge for 1-2 hours until cold.  

If it's still too thick, you can stir in warm water, 1 T. at a time, until it's the consistency you prefer.

Stir in the chive blossoms with a spoon or spatula.  Don't add them before you emulsify the mayonnaise or they will disintegrate and not be visible in the finished product. 

This recipe keeps for WEEKS in the fridge.

*I throw out the whites, because my husband can't eat them, but I keep the shells because they're a good soil amendment for tomato plants.  If you CAN eat the whites, then save them for keto flatbread, or add them to your next batch of scrambled eggs.