Homemade Keto Mayonnaise
Do you know how to make Homemade Keto Mayonnaise? Do you think it is too complicated, or requires special training? Well let me put your mind at ease, it is super simple to make and tastes better than any store bought version!
The only equipment that is required, is an immersion blender and a glass jar. That’s it!
How to make Homemade Keto Mayonnaise with an Immersion Blender:
Add the oil, whole egg, vinegar, lemon juice, salt, paprika, dry mustard and cayenne pepper to a wide-mouth glass jar or glass measuring cup.
Place the immersion/stick blender into the jar and push it down to the bottom. Press the button to start blending and allow the ingredients to blend for 5 seconds.
Slowly move the blender up and down so all of the ingredients mix together. Move the blender around as needed to to fully incorporate all of the ingredients.
Store in the refrigerator until ready to use.
Recipe Tips & Tricks
- I use organic, cage-free, brown eggs which tend to have a deeper orange yolk and lower risk of salmonella**.
- You want to use a light olive oil, not the extra virgin oil because it’s flavor is way too strong. {I used Bertoli Mild Olive Oil}
- Feel free to substitute avocado oil for the olive oil.
- Make sure your ingredients are all at room temperature! If you forget to pull the egg out ahead of time, just stick it in a bowl covered with warm water for five minutes.
- A dash of cayenne literally means a dash. Give it a quick shake over the jar and you’re good…unless you like super spicy mayonnaise.
- This recipe makes about 1 1/2 cups of mayonnaise. Serving size 1 tablespoon = 24 servings.
**This recipe contains raw egg**Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs. In these groups, Salmonella infection may lead to serious, life-threatening complications.
How long can you store mayonnaise in the refrigerator?
Homemade Mayonnaise should last for one week in the refrigerator.
Can I freeze mayonnaise?
No, you cannot freeze mayonnaise.
Recipes that use Mayonnaise:
Japanese Steakhouse Yum Yum Sauce – replace honey with Golden Lakanto Monkfruit Sweetener
Items used to create this recipe:
Immersion Blender – this is a newer version
Wide Mouth Mason Jars – they also sell them at Walmart
Enjoy!!
Homemade Keto Mayonnaise
Equipment
- Immersion Blender
Ingredients
- 1 cup light olive oil
- 1 large egg at room temperature
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 1/8 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/2 teaspoon Himalayan Pink Salt
- dash cayenne pepper
Instructions
- Add the oil, whole egg, vinegar, lemon juice, salt, paprika, dry mustard and cayenne pepper to a wide-mouth glass jar or glass measuring cup.
- Place the immersion/stick blender into the jar and push it down to the bottom. Press the button to start blending and allow the ingredients to blend for 5 seconds.
- Slowly move the blender up and down so all of the ingredients mix together. Move the blender around as needed to to fully incorporate all of the ingredients.
- Store in the refrigerator until ready to use.
Notes
- I use organic, cage-free, brown eggs which tend to have a deeper orange yolk and lower risk of salmonella**.
- You want to use a light olive oil, not the extra virgin oil because it’s flavor is way too strong. {I used Bertoli Mild Olive Oil}
- Feel free to substitute avocado oil for the olive oil.
- Make sure your ingredients are all at room temperature! If you forget to pull the egg out ahead of time, just stick it in a bowl covered with warm water for five minutes.
- A dash of cayenne literally means a dash. Give it a quick shake over the jar and you’re good…unless you like super spicy mayonnaise.
- This recipe makes about 1 1/2 cups of mayonnaise. Serving size 1 tablespoon = 24 servings.
