Low Carb / Keto Mayonnaise. 0 net carbs
Updated: Apr 15, 2020
Homemade mayonnaise is such a treat. It’s very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. In this recipe I use a food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. If you use a Whisk you the yoke only . Again commercial mayonnaise often use the cheapest oils and often have added sugar .
Fail-Proof Homemade Mayonnaise
PREP 10mins TOTAL 10mins
Makes approximately 1 cup
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup light olive oil “preferred " olive oil, avocado oil or canola oil .
1 teaspoon fresh lemon juice, optional
1/8 Tsp white pepper “optional “
If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment.
Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Storing Homemade Mayonnaise: Store covered in the refrigerator up to a week.
Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.
To make a Garlic mayonnaise, “Aioli “add a couple cloves of garlic.
Also you can add three tablespoons of chopped fresh herbs such as parsley, cilantro, thyme or basil. To make a herbed mayonnaise
Nutrition Facts Servings 12.0 Amount Per Serving calories 168 % Daily Value * Total Fat 19 g 29 % Saturated Fat 3 g 14 % Monounsaturated Fat 13 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 16 mg 5 % Sodium 29 mg 1 % Potassium 13 mg 0 % Total Carbohydrate 0 g 0 % Dietary Fiber 0 g 1 % Sugars 0 g Protein 1 g 1 % Vitamin A 0 % Vitamin C 4 % Calcium 0 % Iron 1 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.