(Total Time: 15 MIN| Serves: 6)
Ingredients:
For the mayonnaise:
4 large eggs
1 ½ cup heavy cream
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 garlic clove
¼ tsp pepper
¼ tsp sea salt
For the tartare:
1 garlic clove, crushed
2 tbsp olive oil
½ tsp Dijon mustard
1 tsp freshly squeezed lemon juice
1 tsp salted capers
3 pickles
1 cup homemade mayonnaise
Directions:
Plug in the instant pot and set the trivet at the bottom of the inner pot. Pour in one cup of water.
Place eggs in the steam basked and transfer to the pot. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Manual’’ button and set the timer for 4 minutes.
When done, perform a quick pressure release and open the lid. Remove the eggs and chill for a while.
Transfer eggs to a food processor along with other mayonnaise ingredients. Process until smooth. Set aside.
Now plug in the instant pot and grease the inner pot with olive oil. Add garlic and drizzle with lemon juice. Briefly cook – for one minute and press the ‘’Cancel’’ button.
Stir in the remaining ingredients and add one cup of mayonnaise. Stir well and refrigerate until use.
Per Serving (Calories 198 | Total Fats: 19.2g | Net Carbs: 1.7g | Protein: 5g |Fiber: 0.5g)
