MAKES 1¼ cups (260 g)
PREP TIME: 5 minutes
COOK TIME: —
A keto cookbook is not complete without a mayonnaise recipe. Yes, you can buy mayonnaise; my favorite is avocado oil mayonnaise from Chosen Foods or Primal Kitchen. But if you want to save a couple dollars and make it yourself, I’ve got you covered!
1 large egg
2 large egg yolks
1 tablespoon plus 1 teaspoon white wine vinegar, or 1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
¼ teaspoon finely ground sea salt
⅛ teaspoon ground black pepper
1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil
If using a countertop blender, put all the ingredients, except the oil, in the blender. Pulse just enough to combine. With the blender running on medium speed, slowly drizzle in the oil, taking at least 2 minutes to add it all. After the oil has been added, continue to blend until the mixture has the consistency of mayonnaise.
If using an immersion blender, put all the ingredients, including the oil, in the blending jar or beaker. (If your immersion blender didn’t come with a jar, use a wide-mouthed quart-sized (950-ml) jar or similar-sized container.) Insert the blender into the jar, turn it to high speed, and keep it at the base of the jar for 25 seconds. Then move the blender up and down in the jar until the ingredients are well incorporated.
STORE IT: Keep in an airtight container in the fridge for up to 5 days.
Per 2-tablespoon serving, made with avocado oil:
calories: 200 | calories from fat: 192 | total fat: 21.6 g | saturated fat: 3.4 g | cholesterol: 61 mg
sodium: 62 mg | carbs: 0.3 g | dietary fiber: 0 g | net carbs: 0.3 g | sugars: 0 g | protein: 1.2 g
FAT : 97%
CARBS : 1%
PROTEIN : 2%