Mayonnaise is one of my favorite condiments to make. No matter how many times I make it, there’s just something about watching something come together and emulsify like mayo that’s always interesting. I love how making it with my stick blender (aka emulsion blender) is super fast and easy. There are so many variations you can make with homemade mayo, but this is my favorite.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
¾ cup olive oil
½ cup coconut oil, melted but not hot
1 large egg, room temp
2 large egg yolks, room temp
1 teaspoon Dijon mustard
Pinch of salt
Pinch of smoked paprika
3 drops liquid stevia, or to taste
Optional: 1 tablespoon whey
Per tablespoon it comes out to: 130.1 Calories, 14.19g Fats, 0.23g Net Carbs, and 0.58g Protein.
Music: “Fronstusis” by Birocratic (http://birocratic.bandcamp.com)
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