Ingredients:

  • 1 cup (240g) Avocado oil mayonnaise
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1/2 cup (120g) Sweet pickle relish, drained well
  • 2 tbsp (20g) Carrots, peeled and minced
  • 1 tbsp (10g) White onion, grated
  • 1/2 tsp (2g) Dried minced onion
  • 1/4 tsp (1g) Sea salt
  • 1/8 tsp (0.5g) Cracked black pepper
  • 1 tsp (4g) Monk fruit sweetener

Instructions:

  1. Drain the relish. Place the 1/2 cup sweet pickle relish in a fine mesh strainer and press firmly with a spoon. Note: This prevents the sauce from separating later.
  2. Grate the white onion. Use the smallest holes on your box grater to yield 1 tbsp of onion pulp and juice.
  3. Mince the carrots. Peel and chop 2 tbsp of carrots into tiny, uniform bits.
  4. Combine the base. In a medium glass bowl, whisk the 1 cup avocado oil mayo with the 1 tbsp lemon juice until completely smooth and glossy.
  5. Fold in aromatics. Add the grated onion, dried onion, and minced carrots to the mayo base.
  6. Incorporate the relish. Stir in the drained relish until the green specks are evenly distributed.
  7. Season the mix. Sprinkle in the 1/4 tsp sea salt, 1/8 tsp black pepper, and 1 tsp monk fruit sweetener.
  8. The final whisk. Stir vigorously for 30 seconds to ensure the sweetener is fully dissolved.
  9. Rest the sauce. Cover the bowl tightly with plastic wrap or a lid.
  10. Chill thoroughly. Place in the fridge for 30 minutes until the flavors have melded and the sauce is cold.