Tarter Sauce

1 egg

¾ cup olive or avocado oil

1 tbsp lemon juice

1 tsp whole grain Dijon mustard

¼ tsp salt

6 tbsp chopped pickles or cornichons

1 tbsp capers, chopped

½ tsp dried dill (optional)

¼ tsp black pepper

  1. To make the mayo, in a jar of immersion blender add the egg, salt and lemon juice and ¼ cup of oil. Press the immersion blender to the bottom of the jar and turn on. Pulse for 30 seconds without moving the blender.
  2. Add the rest of oil and slowly move the blender up and down until the mixture thickens.
  3. Add the rest of ingredients in a jar and mix well with a spoon or a silicon spatula. Adjust the taste with more salt and pepper if needed.
  4. Serve immediately or transfer in an airtight container and store in the fridge until needed.
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Posted on September 6, 2015, in Dressings and Marinades, Low Carb, Paleo, Phase 3, Sugar detox. Bookmark the permalink. Comments Off on Tarter Sauce.

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