While best for burgers, this special sauce or pink sauce is also great for shrimp, salads, burgers, raw veggies, tacos, and fries.
- 1tsp.Dijon mustard
- 0.13tsp.sea salt
- 0.75cupavocado oil
- 1tsp.lemon juice
Crack the egg into a tall jar. Add the Dijon mustard and sea salt and then place an immersion blender in so that it is touching the bottom of the jar.
While blending, slowly trickle the avocado oil into the jar.
Move the blender slowly up and down in the jar to incorporate the oil.
Keep blending until the mixture has become a thick, glossy mayonnaise. This takes several minutes.
Add the lemon juice and blend to mix.
Remove the blender and stir in the ketchup until fully mixed.
Put the lid on the jar and store in the fridge.
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Serving: 2Tbsp.Calories: 115.87kcalCarbohydrates: 3.18gProtein: 1.69gFat: 11.05gSaturated Fat: 1.35gPolyunsaturated Fat: 1.49gMonounsaturated Fat: 7.64gCholesterol: 11.69mgSodium: 168.88mgPotassium: 138.05mgFiber: 0.69gSugar: 0.95gVitamin A: 21.71IUVitamin C: 6.37mgCalcium: 19.1mgIron: 0.36mgSugar Alcohol: 1.15gNet Carbs: 1.34g