Recipe (healthy fat): Mayonnaise

Makes about 1 ½ cups

 

1 large or extra large egg

2 tsp lemon juice

½ tsp saltbowl of mayonnaise and ingredients on white background

1 tsp Dijon mustard

1 clove garlic

1 cup olive or avocado oil

 

 

Instructions

Add all ingredients except oil to your food processor. Process until creamy (about 10 seconds).

 

With the food processor running, add a few drops of oil into the egg mixture. Every few seconds add a few more drops. Continue until the mixture starts to thicken.

 

Now you can do a slow drizzle. Stop pouring, every once in a while checking that the oil gets fully incorporated.

 

Store leftovers in a covered container in the fridge for up to 1-2 weeks.

 

 

Serve & enjoy!

 

Tip: Use this in place of mayonnaise for egg, salmon, chicken salads, etc.

 

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  1. […] make healthier versions of your go-to processed foods. I’ll help you out now with my super-simple mayonnaise recipe. It’s way better for you than the unrefrigerated stuff you find at your grocery […]

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