I originally created this sauce as a way to add healthy fats and flavor for pro MMA athletes, but now I'm happy to be sharing it with you. Its vibrant, rich flavor profile and high fat content make it a prefect match for keto dieters! Try it for breakfast - eggs and a loose mayo (aka crema) go incredibly well together.
How to Make a Crema
If you've seen any other 'mayo based' sauce or recipe, then you know how to make a crema. The difference is that you don't add nearly as much oil, and the sauce is loosened with some liquid instead, in this case, lemon juice.
- 1 bunch parsley
- ½ bunch cilantro, leaves
- ¼ cup lemon juice
- 4 each garlic, minced
- 1 egg yolk raw
- 1 tablespoon water
- 0.75 cup grapeseed oil
- 1/4 teaspoon black pepper
- Pinch Kosher salt
- Food processor
- Cutting board
Keto Herb Crema Recipe
Step One: Prepare Parsley and Crack Egg
Rinse the parsley and remove any excess dirt. Remove the thicker parts of the stems and discard Then add leaves into a food processor.
Crack an egg and separate the egg white from the egg yolk. Reserve egg white for breakfast or a different use, and place egg yolk in food processor with the parsley.
Wash your hands before moving on to step two to avoid food borne illnesses and practice safe food handling.
Step Two: Process, Season, and Store
Add remaining ingredients, except olive oil and lemon juice to the food processor.
Turn on food processor and and begin adding the oil slowly. As you add the oil, the crema will begin to form. Be patient.
If for any reason the herbs are stuck on the sides, stop the food processor, scrape the sides of the processor bowl with a spatula and continue to add the oil.
Once all oil is infused, and as soon as all the ingredients are blended in as one, add the lemon juice. Pulse the food processor a few times, and then season with a pinch of salt and pepper.
Taste, adjust seasoning if needed, and transfer to a jar. Store in fridge - we suggest you use this sauce a week from making it, but much like mayo, this sauce will last a long time under refrigeration. Make sure it's stored in an air-tight container, and that you always use a clean spoon when dressing your food - using a dirty spoon enables faster bacterial growth.
Pro tip: Store this in a squeeze bottle to be able to create beautiful designs when it comes to plating.
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