Olive Oil Mayonnaise
Creamy dreamy Crazy Simple Keto olive oil mayonnaise that can be used as a condiment to many dishes, as a salad dressing, on sandwiches and as a base to other creamy condiments such as tartare sauce and aioli.
Prep Time 15 minutes
Total Time 15 minutes
Servings 25 Serves
- 2 x 50g Egg Yolks
- 2 Tbs Lemon Juice Fresh
- 2 Tbs Dijon Mustard or wholegrain
- 2 cups Olive Oil (NOT Extra Virgin)
- 2 Tbs Water
- pinch Sea salt or Himalayan Salt or Himalayan pink
Place the lemon juice, egg yolks and mustard in a tall narrow container or a jar and pour the olive oil over the top.
Using an emersion blender (stick blender) or a regular blender, blend until thoroughly combined moving the blender up and down until everything is creamy and thick.
Store in the fridge for up to 2 weeks.
Optional: add spices to make it your own flavours. We love using chilli in this and depending on the dish we serve it with, we like to incorporate fresh herbs such as basil or coriander.
For a change, you can sub the olive oil for avocado oil and make an avocado oil mayonnaise. Here is the link to our avocado oil mayonnaise.
Serving: 20g | Calories: 120.3kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 13.3g