Easy Homemade Mayonnaise - Keto and Low Carb
Make your own mayonnaise in under 2 minutes with just a few simple 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
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.
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.
Store in the fridge for about a week.
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 hand mixer, food processor or a whisk 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 (or apple cider) vinegar instead.
Calories: 125kcal | Fat: 14g | Saturated Fat: 2g