Mayo can be a delicious addition to sandwiches or creamy salads, but the store-bought varieties are often questionable. They’re generally made with highly processed vegetable oils, which are inflammatory and can compromise our health! Instead, try making this olive oil based mayo! Still a great option for a low carb/keto lifestyle, or anyone wanting a cleaner mayonnaise.
1 Tbsp apple cider vinegar
1 tsp Dijon Mustard
3 egg yolks
1 lemon juiced
1 cup light olive oil (be sure to use LIGHT olive oil, not virgin!)
pepper, to taste
salt, to taste
Separate egg yolks and place in a mixing bowl or measuring cup.
Add remaining ingredients. Add salt and pepper, to taste.
Use an immersion blender to pulse mixture until well integrated and thickened.
Place mayo in a jar and store in the refrigerator for up to 1 week.
Yields ~1 ½ cups olive oil mayo.
Serving: 2 Tbsp