Mayonnaise KETO (J. Christian)

 

With just a handful of healthy ingredients, this Easy Homemade Keto Mayonnaise can be made in just a few minutes!

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Let's Get Cooking!

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Prep Time2minutes mins

Course: Condiment

Carb: 

 

Servings: 16

 

Calories: 125kcal

INGREDIENTS:

• 1 cup light olive oil see notes
• 1 whole egg at room temperature (see notes)
• 1 tablespoon fresh lemon juice
• 1 teaspoon white wine vinegar
• 1 teaspoon dijon mustard
• Pinch of salt or to taste

INSTRUCTIONS:

• Add all the ingredients to the tall cup that comes with an immersion blender, regular blade attached.  Place the blender on the bottom and pulse until you see it start to thicken ad get creamy.
• Then, with the blender still running, gently raise it up and down to thoroughly mix the mayo until well emulsified. Taste to see if you want more salt, if so, add desired amount. Do not lift the stick until you first see the egg becoming creamy or the mayo will not come together.
• Store in the fridge for about a week in an airtight jar.

NOTES:

I highly recommend watching the video first, as there is a specific way to make this mayo and if you follow my steps, it is pretty fail-proof.

If you are at all concerned about using raw eggs, you can use pasteurized eggs.  While the risk of  illness from eating raw eggs is low, children, the elderly, pregnant women and anyone who has weak immune system should avoid eating raw eggs, so please use pasteurized instead.

If you don't have an immersion blender, you can use a food processor instead.  Just be sure to slowly stream the oil in as you are mixing.

You can also use avocado oil instead of light oil, but I would recommend a non-extra virgin avocado oil, otherwise your mayonnaise will turn a pale green color.  Doesn't look very appetizing, but will still taste good.

If you don't have fresh lemon juice, you can use all white wine vinegar (or apple cider) vinegar instead.  

NUTRITION:

Calories: 125kcal | Fat: 14g | Saturated Fat: 2g

 Author: Julianne/Keto Cooking Christian

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