sriracha basil mayo

One of my favorite ways to enhance the flavor of so many of my creations is homemade mayo. While adopting more of a Ketogenic approach to eating, this is a terrific way to add nutrient dense, healthy fats to so many dishes. I put it on sandwiches for my kids but also put big dollops on roasted veggies, grilled chicken and fish. You can flavor your mayo however you like, think herbs, citrus zests, sundried tomato or olives. We love a good punch of heat, so I opted for Srirachi and basil because I think I may put that in everything that I can! This will stay fresh in an airtight container for a couple of weeks, ours flies off the shelf. If you feel less dangerous just leave out the flavorings. Making your own condiments including dressings, is a huge step in eliminating unwanted, unhealthy ingredients out of your families meals.


What you will need

I use a food processor which I've had the most success with, but feel free to use an emersion blender or high powered blender

4 large organic farm fresh egg yolks (room temperature)

1 1/4 cups unrefined oil. I use olive oil

The juice of 1/2 a lemon and 1 tsp. apple cider vinegar (I use Bragg's)

1 Tbs dijon mustard

A generous pinch of salt

Handful of fresh Basil

2-3 Tbs. Sriracha

What to do

1. Place all ingredients except oil in a blender or keep in a bowl if using an emersion blender

2. Pulse to combine all ingredients

3. Slowly add in oil, while your appliance of choice is on low...really slow as in almost drizzle it in! This will make a huge difference in the finished product

4. Raise speed to high and watch the magic happen. 

In seconds you have created an emulsified masterpiece of deliciousness! Now store in a glass container or small mason jar and enjoy as you would any store bought mayo.