I’ve tried some AIP mayos, but was always disappointed in the lack of creaminess, odd flavors or the rock-solidness of the refrigerated jar. I was inspired for this when I ordered an olive-oil and lime dressing from a restaurant that came out creamy. I asked several times to be sure it was only olive oil, and they assured me it was, but that the chef had whipped it. I tasted it, and sure enough it was simply olive oil and lime!
This recipe is as easy as they come. You only need 8 minutes and you’re finished. If the mayo isn’t as thick as you’d like, don’t fret! It will thicken in the refrigerator.
Tip: Make aoli by adding garlic, or make a delicious spread or dip by stirring in some of your favorite herbs!
- 1/3 cup avocado oil (Olive will work fine as well, but will have an olive tint and flavor.)
- 3 tbsp palm shortening
- 1 tsp lemon juice
- 1/4 tsp salt
- Place all ingredients in small mixing bowl.
- Beat on high with handheld mixer for 7 minutes.
- Store in jar or airtight container in refrigerator. (Keeps well for long periods.)