I’ve always been a fan of mayo. It was one of my favorite condiments for sandwiches, meat, and even dipping veggies in. Now that I’m eating a ketogenic paleo diet for epilepsy, I found that utilizing mayo is a great way to keep my fat content up. It’s also infinitely customizable. Add a couple extra ingredients here or there and you have a great way to spice up your mayo.
- 1/2 cup Olive Oil
- 1/2 cup Avocado Oil
- 2 whole eggs
- 1/2 tsp mustard powder
- 1 T lemon juice
- 1 clove fresh garlic
In a food processor, combine all ingredients except oil. Pulse until thoroughly combined. Add oil slowly (1 T at a time) to egg mixture and process. If you add oil all at once, you will not get emulsified mayo but oily eggs instead.
*Note* If you want to spice up your mayo, a couple ways I like to do it is add 2 chipotle chiles in adobo sauce (make sure your adobo is wheat free as some products contain wheat, I like La Morena brand) to the above recipe. Pulse until smooth.
Another of my favorite way to enjoy this recipe is a wasabi mayo. Just at 1-2 T Wasabi powder (depending on your tastes) to above mayo recipe and whisk in until smooth.