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06/09/2019 · Leave a Comment

Homemade Keto Mayonnaise

Recipe· Sauces and Condiments

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Homemade Keto Mayonnaise in a glass jar with pink salt in the foreground and a brown egg and lemon in the background

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!

Homemade Keto Mayonnaise in a glass jar with a brown egg in the background

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.

All of the blender mayonnaise ingredients in a glass jar sitting on a gray and white striped towel.

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.

Blend all of the mayonnaise ingredients together in a glass jar with a hand blender.

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.

You can have delicious, Homemade Keto Mayonnaise in minutes, you just need an immersion blender and a glass jar. Super easy!

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:

Super Easy Garlic Aioli

Ranch Dressing

Japanese Steakhouse Yum Yum Sauce – replace honey with Golden Lakanto Monkfruit Sweetener

Classic Deviled Eggs

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 in a glass jar with a brown egg in the background

Homemade Keto Mayonnaise

Homemade Keto Mayonnaise is simple to make using an immersion blender and a glass jar. It's ready in minutes and tastes better than any brand in the store!
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Course: Condiment
Cuisine: American
Keyword: eggs, recipe, immersion, blender, homemade, easy, recipe, oil
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 24 Servings
Calories: 12kcal

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.
**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.

Nutrition

Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 1mg
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Welcome!

Hi, I am Lisa Johnson, recipe developer and photographer here at Yummy Healthy Keto. My focus is on creating low-carb, sugar-free meals using wholesome ingredients. More about me…

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