I admit the image could be better, but like the “custom” label says… this stuff is AMAZING!!
Since I’m on the Keto Diet and need to get 70%+ of my calories from fat, I wanted to make something super tasty that allowed me to quickly consume a large quantity of fat calories.
What better than MAYO!!!
I love mayo so much, but in the past, I was always told how bad it is for your health and yadda yadda.
The good news is, now I know that’s bullshit. Especially on the Keto Diet.
Well, sort of.
The thing is, like most of America’s “food” industry, Hellman’s uses soybean oil, sugar, and other garbage in their recipe.
If I was gonna be consuming a ton of this stuff, I wanted it to contain food that was actually good for me, opposed to the toxic shit sold on store shelves across the country.
So here’s what I came up with…
KURSHOT’s AMAZING MAYO RECIPE
Ingredients I use:
- 1 Cup of UNrefined Coconut Oil
- 1/4 Cup of Olive Oil
- 2 Yolks from Large Pastured Eggs (not to be confused with “free range” eggs, which is marketing bullshit. The only eggs that come from hens who are allowed to go outside and eat worms and grubs like they’re supposed to (not grain feed) are “pastured” eggs. The box will say Pastured.
- 1 Whole Large Pastured Egg (3 total eggs used)
- 11/2 Tsp of Bragg’s Apple Cider Vinegar
- 11/2 Tsp of Fresh Lemon Juice
- 1 Tsp of Dijon Mustard
- 2 Garlic Cloves
- 1 Tsp of Salt (or more if you’d like)
How I make it:
- Put all the ingredients in a Food Processor EXCEPT the Olive and Coconut Oil. (You can also use a blender such as the Nutri-Bullet, but it’ll probably get a lot messier. And I haven’t tried whisking it, so you’re on your own there lol. The ingredients don’t blend easily, so it’ll take some time I’m sure.)
- Blend all of that for 30 seconds to a minute.
- Then SLOWLY pour a little bit of the oils in at a time (I have no idea why, but it was recommended in nearly every mayo recipe I looked up). This usually takes me about 2-3 minutes at least, so don’t rush it. And if you want the mayo to be thicker or thinner, then add more or less of the oils. So to be clear, the more oil you add, the thicker it gets. And vice versa.
- Bottle that shit and enjoy the best mayo in the world — Kurshot’s Amazing Mayo!
Ps… I found the side note below on Epicurious, a pretty legit food site. It just goes to show you the difference between “normal” eggs and pastured eggs…
“Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.”