Jodi
NO SUGAR, NO PUFA’s, NO ADDITIVES, NO PRESERVATIVES, NO THICKENERS!
Yesterday I shared a simple recipe for easy, homemade sugar-free ketchup. Today, what better than to compliment that ketchup with some healthy mayo! This is great for dipping veggies, tortas, egg muffins, crackers, plantain chips/fries, you name it! It is also great as a base for mixing in ingredients as well. Things like ketchup, yogurt and dill, hot sauce, spinaches, and garlic all complement this mayo quite well. Adding a dash of cayenne to the blender before mixing will also makes this mayo kick! This mayonnaise lasts quite a long time in the fridge (however, we really don’t know because it usually gone within a week).
Prep time: 1-2 min (seriously, it is NOT long)
Ingredients:
- 1 cup olive oil or avocado oil
- 1 egg
- 2 tbsp vinegar ( any will do)
- 1 tsp mustard
- Salt (dash)
- Paprika (dash)
Directions:
1. Put everything into a blender (except oil) and blend on your blender’s lowest setting.
2. Turn on blend and slowly drip in oil.
3. You will see the mayo gradually start to thicken. THE END.
Within seconds the mix will be thick and creamy. Use a spatula to scoop everything out, put into a container and store in the fridge. It should last several weeks in the fridge.
My boys love dipping celery sticks in the mayo as well as mixing it with yogurt for a tangier dip.
Recipe Card
PALEO MAYO- THE EASY WAY!
Prep time: 1-3 min
Ingredients:
- 1 cup olive oil or avocado oil
- 1 egg
- 2 tbsp vinegar ( any will do)
- 1 tsp mustard
- Salt (dash)
- Paprika (dash)
Directions:
- Put everything into a blender (except oil) and blend on the lowest setting.
- Slowly drip in oil. You will see the mayo gradually start to thicken. Within seconds the mix will be thick and creamy. Use a spatula to scoop everything out, put into a container and store in the fridge. It should last several weeks in the fridge.
THE END.
