Mayonnaise

Mayonnaise

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Your own mayonnaise is guaranteed to be free of additives, cheap and far better than any industrial mayonnaise. It also keeps well, at least 5 days when refrigerated. The ingredients – egg, mustard and a good neutral oil – you’re likely to have at home already. Ketogenic low carbKetogenic low carb98% Fat2% Protein0% Carbs0 g carbs / serving Easy 5 + 5 m5 minutes preparation5 minutes cooking time
Ketogenic low carbKetogenic low carb98% Fat2% Protein0% Carbs0 g carbs / serving Easy 5 + 5 m5 minutes preparation5 minutes cooking time

Your own mayonnaise is guaranteed to be free of additives, cheap and far better than any industrial mayonnaise. It also keeps well, at least 5 days when refrigerated. The ingredients – egg, mustard and a good neutral oil – you’re likely to have at home already.

Ingredients

4 servingservings
USMetric
  • 1 1 egg yolkegg yolks
  • 1 tablespoon 1 tablespoon Dijon mustard
  • 1 cup 240 ml light olive oil
  • 1 – 2 teaspoons 1 – 2 teaspoons white wine vinegar or lemon juice

Print recipe
NutritionKetogenic low carb98% Fat2% Protein0% Carbs0 g carbs / serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Bring the egg and mustard to room temperature in advance.
  2. Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should set promptly. Continue to mix until all the oil has been added and the mayonnaise has thickened.
  3. Add vinegar/lemon juice. Mix some more and season with salt and pepper and perhaps more vinegar or lemon juice.
  4. Let the mayonnaise rest in the fridge for a while before serving. The flavor develops further after a-while and the mayonnaise thickens further.

Tip!

Use lemon juice or white wine vinegar if you’re going to serve the mayonnaise with seafood. Use red-wine vinegar for roast beef and other cold cuts, but not balsamic vinegar. It’s commonly sweetened and colored and will discolor the mayonnaise.

As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words: if you want to make a bigger batch, just increase the amount of oil to 2, 3 or more cups. But don’t forget to increase the amount of mustard, spices and acid.

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61 Comments

Top Comment

  1. Meighen
    If you have a stick blender, you don't need to use a thin stream of oil.

    Put all the ingredients into a tall jar. Put the bottom of the blender at the bottom of the jar and as it starts blending, slowly pull the blender up until it's all blended. Very quick and easy.

    Replies: #27, #59
    Read more →
1 2

All Comments

  1. Laura S.
    My dad grew up in an immigrant family and his dad made him drink a raw egg every morning. He still did that when I was younger. All I know is that he is now 81 and in great health, works out with weights daily, volunteers at his church, plays golf 3x's a week and that's only the activities outside of the multiple parties and gettagettas with his 7 children, 16 grandchildren and 12 great grandchildren. There are constant bday parties, graduations, etc and he is at every one of them. No science, just anecdotal evidence.
  2. Christin
  3. Lori
    I prefer using grape seed oil in making mayo. However, I read that it is not good for Keto diet. Too many PUFA's (polyunsaturated fatty acids). I'd be interested in your input, diet doc. Thanks!! Anyone else in the know? Please respond. Grape seed is my absolute favorite.
  4. Luka
    I've accidentally used non-neutral olive oil. The flavour is quite strong. Can I do anything to improve the flavour? Maybe more lemon juice or salt?
  5. Katy
    Whatever you do, don't use extra virgin olive oil!!! I did & it was strong & bitter. Lemon juice helped somewhat & maybe I'll add a bit of cream or sour cream
    To lighten it a bit, but lesson learned!
  6. DT
    To everyone who is concerned about salmonella yes it can get inside the yolk as the shell is porous. The easy fix for this is to simply cook the egg yolk. Set up a double boiler like you are gonna melt some chocolate. Add your yolk to it and whisk the yolk the entire time. You have to consistently move the bowl off and then back into the heat or you will scramble the yolk. You know the yolk is done when you get whats called a 7 second ribbon. In other words drag your wisk straight through the middle of the bowl if you can see the line for 7 seconds then its done. I learned this in college to be a chef and this is what is required in a resturant if you are using unpasteurized eggs.
  7. Edward Kowalski
    So you are saying that you don't have to add more eggs if you want to double or triple the volume of the recipe, but why not? Eggs are great and very keto-friendly. :)
  8. Sherie
    I have an egg allergy (both white and yolks) any suggestions.
  9. MarStar
    Thanks for this suggestion.. I poured my olive oil "soup" into a wide mouth Mason jar and stick blended it and it saved my mayonnaise! Yummy!
  10. Paul
    Coconut miracle whip
    (minus the 2 packets of Splenda)

    1 Egg Yolk
    5 teaspoons White Vinegar
    3/8 teaspoon Salt    1/4 tsp + 1 Dash measure
    1/4 teaspoon Lemon Juice
    1 cup Liquid Coconut Oil
    1/4 teaspoon Dry Mustard
    pinch Paprika
    pinch Garlic Powder

    Instructions:

    Place the Egg Yolk, Vinegar, Salt, and Lemon Juice in a tall mixing glass or similar.

    ***   With the stick blender at the bottom of the mixing glass covering the egg yolk   ***

    Add some of the Coconut Oil, then the Dry Mustard, Paprika, and Garlic Powder. Start blending. Slowly work the blender upwards as the mixture emulsifies. (Turns creamy white and thick) Next add the remainder of the Coconut Oil then blend and stir continually.p

    Makes 1 cup.   Keeps 7-10 days in the refrigerator.
    If you add 2 packets Splenda to the yolk this will taste 100% like store bought miracle whip salad dressing

  11. Paul

    Aren't you concerned about the use of raw eggs?

    These emulsifications have enough acidity to kill bacteria even salmonella

  12. Katherine
    How long does this mayo last in the fridge?
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