The Keto Reset Diet by Aliza Schoens - HTML preview

Makes 4 cups / Prep time: 10 minutes

Custom made mayonnaise is a really debauched fixing, and you can handle the fixings that go into the formula. It's not hard to make, particularly with a submersion blender or food processor, however speeding up a clump by hand can be fulfilling. It is amusing to watch the fixings emulsify before your eyes. Keep the mayonnaise in the fridge in an impenetrable holder for as long as 4 days.

1 large egg
2 spoons Dijon mustard
1½ cups extra-virgin olive oil
¼ cup newly crushed lemon juice
Sea salt
Newly ground dark pepper

TO MAKE BY HAND

1. Whisk the eggs and mustard together in a weighty, enormous bowl until very much joined, around 2 minutes.
2. Add the oil in a nonstop slight stream, whisking continually, until the mayonnaise is thick and totally emulsified.
3. Add the lemon squeeze and speed until very much mixed.
4. Season with salt and pepper.

TO MAKE IN A FOOD PROCESSOR

1. Place the eggs and mustard in the processor bowl and mix until extremely smooth.
2. While the processor is running, gradually add the oil in a slight stream until the mayonnaise is thick and totally emulsified.
3. Add the lemon squeeze and interaction until smooth.
4. Season with salt and pepper.

PER SERVING (2 TABLESPOONS) Calories: 61; Fat: 7g; Protein: 0g; Carbs: 0g; Fiber: 0g; Net Carbs: 0g; Fat 97%/Protein 2%/Carbs 1%