Easy, keto mayonnaise recipe, with a fermented twist!
Lazy Sunday smoked salmon and eggs with homemade mayonnaise.
Mayonnaise is a great way to get some healthy, nourishing and delicious fats into your diet. I made mine with about 1/3 olive oil, and the rest MCT oil, for neutral flavour and fat-burning energy.
I also gave my mayo a "Fermenting Australia" twist, by adding a tablespoon of homemade kombucha vinegar, and a splash of coconut water kefir.
Super yummy and great for your gut!
Here is my version, but you can adapt it however you want.
I made mine in my thermomix, but a blender, stick blender, or even a whisk and a strong arm will do it! 💪
You will need: - 1-2 garlic cloves - 1 tablespoon vinegar (I used kombucha vinegar, but you could use white vinegar, ACV, or even lemon juice.) - 1 egg - 1 egg yolks - pepper and salt to taste - 1 tsp smoked paprika (yummy!) -250ml of neutral flavoured oil (avoid canola, soy, sunflower etc if you value your health.) I used approx 50ml olive oil, 200ml MCT oil. -optional fermented extra: whey, pickle juice or coconut water kefir, about a tablespoon.
other optional additions: tsp of dijon mustard, half a teaspoon of turmeric powder, finely chopped chives...
Process: Blend garlic clove in the thermie/blender at high speed for a second or two until it is finely blitzed. Add egg, egg yolk, vinegar and spices, pepper and salt to the blender. Give it a quick blend to mix up ingredients. While running the blender (in has my thermie on at speed 4), slowly start adding the oil...a small drizzle at first...then a steady stream. Do not stop the blender until all the oil has been slowly poured, blended and emulsified. (This should take around 2 mins.) Scrape the side of your bowl, and give it one last blend.
Transfer into a clean glass jar and store in the fridge. Will keep at least 2 weeks, possibly more. This is easy, delicious, free of inflammatory industrial seed oils, keto and so, so easy! Enjoy! Sammi