Recipe
Blender mayo.
Made with hard-boiled eggs rather than raw, so it never splits and it keeps in the fridge. Extra virgin olive oil, mustard and vinegar — where almost every jar on the shelf is built on refined sunflower or rapeseed oil.
Ingredients
- 3 hard-boiled eggs, peeled
- 30ml extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- About 80ml water
- Salt and pepper to taste
- optionally, 1 tsp maple syrup to balance the acidity
Method
- Blend everything until smooth and creamy.
- Loosen with a little more water if it is too thick.
- Into a clean jar and into the fridge. Use within a few days.
per tablespoon
31 kcal · 1 g protein · 3 g fat · <1 g carbohydrate
Good source of
choline · vitamin B12 · selenium · vitamin E
Goes with
Pair with another idea.
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From Katia