HOMEMADE 5-MINUTE PALEO & KETO MAYONNAISE
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 cup avocado oil or light olive oil
- 2 tsp white wine vinegar or lemon juice
Bring the egg and mustard to room temperature in advance.
Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.
Making seafood? Use lemon juice or white wine vinegar. Enjoying beef or cold cuts? Use red-wine vinegar. Want something neutral? Use half plain white vinegar, half lemon juice.
Homemade mayo keeps about 5 days in the refrigerator.
As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words, if you want to make a bigger batch, just increase the amount of oil, mustard, spices and acid. You will not need more egg yolks if you keep the oil under a liter… and that’s a lot of mayo!
The perfect fat bomb
Mayonnaise is an essential item on the keto diet – it’s high in fat, packs a flavour punch and brings your salads to life. So here is how you make a keto mayonnaise at home, from scratch
Why can’t I just buy it in the store?
If you are going to be eating mayo on a regular basis, it’s best to make yours at home. Why? Most, if not all store bought mayonnaise has some amount of sugar but even worse is the oil they use to make the mayo. On Keto we try and make sure we consume the best quality fats like olive oil, avacado oil, animal fat, butter, ghee etc etc. We definitely try and avoid the hydrogenated vegetable oils, which is what most mayo will use. Now if you eat 1 or 2 tablespoons of mayo every few days it won’t kill you for sure, but if it’s your staple then it makes sense to get the best. You might be able to find a sugar free, good fat using mayo in your supermarket, in which case, go ahead and pick it up. Just check the price tag though.
Nutrition Info (Per serving)
- Calories: 166
- Net Carbs: 0g
- Carbs: 0g
- Fat: 19g
- Protein: 1g
- Fiber: 0g
This recipe makes 12 servings. 1 Serving = 1 Tablespoon.
- 1 cup olive oil I use this one
- 1 Egg
- 1 Tsp Mustard of choice I use this one
- 2 Tsp Lime Juice or Vinegar
- 1/2 Tsp Black Pepper
- 1/2 Tsp Salt
Blend everything except the oil with a hand blender or food processor
Add the oil in 1/3rd at a time and blend till a nice creamy mayo has been formed.
Store in the fridge