Homemade Keto Mayo
- denisem123
- Mar 29, 2022
- 1 min read
Updated: Apr 15, 2024
Shared by DeniseM
I have always wanted to make my own mayonnaise, and I’m glad I did. What a quick and easy way to have fresh mayo with clean ingredients! It would be really fun to experiment with adding different spices and herbs. Try using pasteurized eggs. This was extremely good!
Homemade Mayo
You can use a food processor or immersion blender. I used an immersion blender. The method is a little different if you use a food processor. You need to pour your oil of choice very slowly into the egg and mustard while the food processor is going.
Using an immersion blender, put one whole egg, preferably at room temperature, in a tall cup. Try not to break the yolk
Add one cup of oil, and you can use light olive oil (not extra virgin), avocado oil, or even MCT oil.
Add one teaspoon of Dijon mustard
Insert the immersion blender into the mix, turn it on, and slowly pull it up to the top of the cup. This will emulsify the mixture, and it becomes mayonnaise
Gordon Ramsey says to season the mayo at the end. He also uses 3 egg yolks instead of one whole egg, but I just used one. It would be interesting to see if there is a difference
Then add the juice of one whole lemon, or you could use Apple cider vinegar or another vinegar
Finally, add some salt and pepper to taste and blend again until everything is incorporated.
Renee: I can only speak of my experience with an immersion blender (“stick blender”): First of all, do NOT use a whisk attachment! Use the attachment that has a “hood” over the blades. Put all ingredients in the tall narrow jar that came with the immersion blender. Then, with the blender turned off, place the hooded-blade attachment completely down to the bottom of the jar. Turn the blender on and hold it at the bottom of the jar for 30 seconds. (The emulsion begins to form almost immediately.) Then slowly raise the blender, allowing everything to get sucked into the blades, tilting the blender a bit side to side to help with that. After a minute, there will still be…
How long should it take to get an emulsification?
Denise: Thank you for posting this. Some tips I have learned:
— The only times I have ever had the mayo break was when I used the extra egg yolks. Don’t know why. The lecithin in the yolk is supposed to support a good emulsion. The yolks definitely make a thicker, yellower mayo with more body, but dealing with a broken emulsion is no fun. So, I stick to a whole egg. Never had it break when using whole eggs.
— If using an immersion blender, I have not found any kind of olive oil to be acceptable. It turns out bitter. Something about the friction heat of the immersion blender. I use avocado oil and have been very happy…
Repeat after me -- DO NOT use Canola Oil...... DO NOT use Canola Oil......DO NOT use Canola Oil...... Trust me on this....it only makes a mess.