Sour Cream Mayonnaise

Another non-recipe recipe where you just mix the ingredients and go. Whenever dishes call for a lot of mayonnaise, this sauce is my go-to staple. I’m not a huge fan of mayo even though I like the taste (I know, weird!), something about its texture that doesn’t sit well with me. So this sauce is a perfect solution – it’s made from my beloved raw and cultured sour cream and even when I add extra virgin olive oil – it doesn’t get any bitterness whatsoever.

Olive oil is preferred for making mayo in the healthy foodie community (as opposed to canola or vegetable oils) being one of, if not the, healthiest fats, but extra virgin olive oil gives homemade mayo a bitter taste and using refined olive oil defeats the purpose. So there is this never ending struggle going on: taste or health benefits 🙂 . But not if you use this recipe! It tastes just like mayonnaise, and as a bonus, you can store it much longer than regular homemade mayo because it doesn’t contain egg yolks.

HOW TO MAKE SOUR CREAM MAYONNAISE

INGREDIENTS
1 cup sour cream (how to make sour cream)
1 tablespoon Dijon mustard
1 teaspoon lemon juice, freshly squeezed
1 teaspoon brown sugar, or honey
3 teaspoons extra virgin olive oil
A sprinkle of paprika
Salt and pepper to taste

INSTRUCTIONS
Mix everything with a spoon.
Enjoy!