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Ingredients
3 Egg Yolks
1 Tbsp White Vinegar (Or Other vinegar to vary the flavour) 1 Tsp Any Mustard - American is my favourite! (Do not use mustard powder!) 250ml Light or Extra Light Olive Oil STICK BLENDER SLENDER JAR OR CONTAINER |
INSTRUCTIONS:
1. Crack the Egg yolks into a slender container or jar that is just wide enough for the stick blender to fit in - this will give the best results.
2. Add the Vinegar and Mustard and blend the 3 ingredients together.
3. While blending, slowly drizzle the olive oil into the jar without moving the stick blender up and down at all. Continue blending, without lifting the stick blender until you can feel the mixture getting thicker and then slowly lift the stick blender up and down in small increments until you have mixed all the way through the mayonnaise and oil. Blending it well together.
The trick is to not move the blender too much in the beginning or it will incorporate too much oil quickly, preventing the mixture from emulsifying.
VARIATIONS:
Tartare Sauce:
Replace 1/2 Vinegar with lemon juice and once all blended together as mayonnaise, add 2 diced and crushed pickles, 1tsp dill herbs and a pinch of salt with a dash of stevia to sweeten it slightly.
Thousand Island Dressing:
Once turned into mayonnaise, add 1 diced pickle, 1 tsp very finely diced onion, 1/2 tsp grain mustard, 1 tsp of Balsamic Vinegar and 2 Tbsp Tomato paste or Keto Ketchup.
Salad Dressing:
Use 2 Tbsp Mayo and mix with 1/8 cup of olive oil, 1/8 cup of balsamic vinegar, 1 small clove crushed garlic, dash of herbs to taste, 1 tsp grain mustard, and dash of stevia to sweeten if desired.
You can even add some grated parmesan cheese to make a ranch style dressing, adding some chopped chives as well.
This keeps really well in the fridge in a sealed container or jar for up to a week...if it lasts that long without being all eaten!!
1. Crack the Egg yolks into a slender container or jar that is just wide enough for the stick blender to fit in - this will give the best results.
2. Add the Vinegar and Mustard and blend the 3 ingredients together.
3. While blending, slowly drizzle the olive oil into the jar without moving the stick blender up and down at all. Continue blending, without lifting the stick blender until you can feel the mixture getting thicker and then slowly lift the stick blender up and down in small increments until you have mixed all the way through the mayonnaise and oil. Blending it well together.
The trick is to not move the blender too much in the beginning or it will incorporate too much oil quickly, preventing the mixture from emulsifying.
VARIATIONS:
Tartare Sauce:
Replace 1/2 Vinegar with lemon juice and once all blended together as mayonnaise, add 2 diced and crushed pickles, 1tsp dill herbs and a pinch of salt with a dash of stevia to sweeten it slightly.
Thousand Island Dressing:
Once turned into mayonnaise, add 1 diced pickle, 1 tsp very finely diced onion, 1/2 tsp grain mustard, 1 tsp of Balsamic Vinegar and 2 Tbsp Tomato paste or Keto Ketchup.
Salad Dressing:
Use 2 Tbsp Mayo and mix with 1/8 cup of olive oil, 1/8 cup of balsamic vinegar, 1 small clove crushed garlic, dash of herbs to taste, 1 tsp grain mustard, and dash of stevia to sweeten if desired.
You can even add some grated parmesan cheese to make a ranch style dressing, adding some chopped chives as well.
This keeps really well in the fridge in a sealed container or jar for up to a week...if it lasts that long without being all eaten!!
