Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | whole egg | 1 piece | 288 kcal24g protein · 1g carbs · 20g fat · 0g fibre | Buy |
| 2 | / 1 cup neutral oil | 250 g | 2083 kcal0g protein · 2g carbs · 248g fat · 0g fibre | Buy |
| 3 | vinegar | 1.5 tbsp | 4 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | pickle juice | 1 tbsp | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | garlic for aioli | 3 clove | 21 kcal1g protein · 4g carbs · 0g fat · 0g fibre | Buy |
| 6 | dijon mustard | 1 tsp | 3 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients2400 kcal · 25g protein · 8g carbs · 268g fat · 0g fiber
Per servingno servings count given
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Directions
Place egg, vinegar, mustard a pinch of salt and pepper in a beaker or narrow and tall container. Add diced garlic for aioli.
Add oil as the very last ingredient. It should be on the top of the other ingredients, or the mayonnaise/aioli could seperate.
Place hand blender at the very bottom. Don't start it yet.
Use full power, and work your way upwards slowly until all the oil is mixed in.
Feel free to taste and mix in extra spices and vinegar afterwards.
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