Serves 1
Directions
- 1Add the eggs to a glass container.
- 2Add the olive oil.
- 3Add the lemon juice.
- 4Add the allulose.
- 5Add the salt.
- 6Use the immersion blender until the ingredients are fully mixed.
Ingredients
- 150 ml olive oil
- 2 eggs
- 1 tablespoon allulose
- 1 pinch salt
- 1 tablespoon lemon juice
Equipment
immersion blender
Tips
- Refrigerate mayonnaise for one day for a thicker consistency.
- Best when eaten within a week.
- Better when eaten as egg mayo or salad dressing.
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