No keto kitchen is complete without a stellar mayonnaise recipe! While store-bought avocado oil mayo is a great shortcut, nothing beats the fresh, creamy taste of homemade. Plus, it’s surprisingly easy and saves you money. Ready in just 5 minutes, this recipe will become your new go-to for everything from dressings to dips!
Ingredients
• MAKES: 1¼ cups / 260 gPREP TIME: 5 minutesCOOK TIME: —
• 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
Instructions
1. For a Countertop Blender
2. Place the egg, egg yolks, vinegar, lemon juice, mustard, salt, and pepper in the blender. Pulse just enough to combine.
3. With the blender running on medium speed, begin to slowly drizzle in the oil in a thin, steady stream. Take at least 2 minutes to add all the oil to ensure a proper emulsion.
4. After all the oil has been added, continue to blend until the mixture is thick, creamy, and has the consistency of mayonnaise.
5. For an Immersion Blender
6. Place all , including the oil, into the blending jar or a wide-mouthed quart-sized jar.
7. Insert the immersion blender, pressing it to the base of the jar. Turn it to high speed and hold it at the bottom for 25 seconds without moving.
8. Once you see the mayonnaise forming at the base, slowly move the blender up and down to incorporate the remaining until smooth and thick.
9. Storage
10. Transfer the mayonnaise to an airtight container. It can be stored in the refrigerator for up to 5 days.
Nutritional Information
• Per 2-tablespoon serving, made with avocado oil
• Calories: 200
• Total Fat: 21.6 g
• Net Carbs: 0.3 g
• Protein: 1.2 g
• Macros: 97% Fat, 1% Carbs, 2% Protein
Pro Tips
• Ensure all your are at room temperature, especially the eggs. This helps create a stable emulsion and prevents the mayonnaise from breaking.
• The flavor of your oil will be prominent. Use a neutral-tasting oil like avocado oil or light olive oil. Avoid extra-virgin olive oil as its strong flavor can be overpowering.
• If your mayonnaise breaks (separates), place a fresh egg yolk in a clean bowl and very slowly whisk the broken mixture into it, a teaspoon at a time, until it re-emulsifies.
• Customize your mayo by blending in a clove of roasted garlic, a pinch of smoked paprika, or fresh herbs like dill or chives after it has emulsified.
FAQ
Q: Why did my keto mayonnaise break or separate
A: Your mayonnaise may have separated if the ingredients, especially the eggs, were not at room temperature. This helps create a stable emulsion. To fix it, place a fresh egg yolk in a clean bowl and very slowly whisk the broken mixture into it until it re-emulsifies.
Q: What is the best oil for keto mayonnaise
A: Use a neutral, light-tasting oil like avocado oil or light olive oil. The flavor of the oil is prominent in the final product, so avoid strong oils like extra-virgin olive oil which can be overpowering.
Q: How long does homemade keto mayonnaise last
A: You can store homemade keto mayonnaise in an airtight container in the refrigerator for up to 5 days.
Q: Can I make this keto mayonnaise with an immersion blender
A: Yes, this recipe includes instructions for an immersion blender. Place all ingredients in a wide-mouthed jar, press the blender to the bottom, and blend on high for 25 seconds before slowly moving it up and down to combine everything.
