Ingredients
2 egg yolks
3 tablespoons apple cider vinegar
1 cup coconut oil, melted (but not hot)
1/4 teaspoon sea salt
Instructions
- Whisk together egg yolks and apple cider vinegar in a small pot.
- Whisk the egg mix over low heat constantly until mixture is frothy and thick.
- Allow egg mix to cool slightly then slowly whisk in the oils until the mix becomes creamy. An immersion blender can be used rather than whisking briskly by hand.
- Add in the rest of the oil and blend well.
- Mayonnaise should be used immediately or stored in the refrigerator. It should stay fresh in the refrigerator for at least a week.
Notes
Makes about 1 1/2 cups
Nutrition per tablespoon: 116 calories, 14.1g fat, 24.9mg sodium, <0.1g carb, 0.2g protein
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