Keto Mayonnaise
If you’ve been exploring the world of keto cooking, you know that finding the right condiments can make all the difference. Enter Keto Mayonnaise—a creamy, rich addition that will elevate your dishes without derailing your low-carb lifestyle. This homemade mayonnaise is not only simple to make, but it also uses wholesome ingredients that you can feel good about. Say goodbye to store-bought mayo filled with preservatives and hello to a fresh, zesty version that you can whip up in no time!
Why This Recipe Belongs in Your Rotation
Keto Mayonnaise is a versatile condiment that can be used in various dishes. Whether you’re slathering it on a low-carb sandwich, mixing it into a salad, or using it as a dip for fresh veggies, this mayo will quickly become a staple in your kitchen. Made with just a few simple ingredients, it’s a healthier alternative that fits perfectly into your ketogenic lifestyle. Plus, once you master this recipe, you’ll never want to go back to store-bought mayo again!
Shopping List
- 1 large pasteurized egg yolk – Make sure it’s at room temperature for the best emulsion.
- 1 teaspoon Dijon mustard – This adds a nice tang while helping to stabilize the emulsion.
- 1 3/4 teaspoons fresh lemon juice – Fresh is best for bright flavor; bottled lemon juice can alter the taste.
- 1 cup avocado oil – A healthy fat choice that will give your mayo a smooth texture.
- 1/8 teaspoon salt – Plus more to taste; enhances the overall flavor.
Toolbox for This Recipe
- Immersion blender – This is the easiest way to blend your ingredients together smoothly.
- Mixing bowl – A medium-sized bowl will work perfectly for mixing.
- Measuring spoons – Accurate measurements are key for the perfect emulsion.
- Storage container – A jar or airtight container for storing your homemade mayo in the fridge.
Keto Mayonnaise: Step-by-Step Guide
Step 1: Gather Your Ingredients
Start by ensuring all your ingredients are ready and easily accessible. This will make the process smooth and efficient.
Step 2: Combine Egg Yolk and Mustard
In a mixing bowl, add the large pasteurized egg yolk and Dijon mustard. Using your immersion blender, blend them together until fully combined.
Step 3: Add Lemon Juice
Next, pour in the fresh lemon juice. Blend again until the mixture is smooth and creamy.
Step 4: Drizzle in the Avocado Oil
With the immersion blender running, slowly drizzle in the avocado oil. Start with just a few drops to help the emulsification process, then gradually increase to a steady stream. Continue blending until the mayonnaise thickens to your desired consistency.
Step 5: Season and Taste
Once your mayonnaise has reached a thick and creamy texture, add the salt. Taste and adjust the seasoning as needed, adding more salt or lemon juice if desired.
Step 6: Store Your Mayo
Transfer your Keto Mayonnaise to a clean storage container, seal it, and refrigerate. It should keep for up to one week.
Year-Round Variations
- Add garlic powder or minced garlic for a garlic aioli twist.
- Incorporate fresh herbs like dill or basil for a herbed mayonnaise.
- Mix in a teaspoon of smoked paprika for a smoky flavor.
- For a spicy kick, add a dash of cayenne or your favorite hot sauce.
Pitfalls & How to Prevent Them
Making mayonnaise can sometimes be tricky, but here are some common pitfalls and how to avoid them:
- Separation: If your mayo separates, it may be due to adding the oil too quickly. Always start with a slow drizzle.
- Too Thin: If it doesn’t thicken, try blending for a bit longer or adding a touch more oil.
- Flavor Issues: If your mayo tastes off, ensure your ingredients are fresh, especially the egg and lemon juice.
Storing Tips & Timelines
To keep your Keto Mayonnaise fresh and delicious:
- Store it in an airtight container in the refrigerator.
- It will last up to one week, but for the best flavor, consume it within five days.
- Always use clean utensils to scoop out the mayo to prevent contamination.
Ask & Learn
Can I use olive oil instead of avocado oil?
Yes, you can use olive oil, but be aware that it will impart a stronger flavor compared to avocado oil. For a milder taste, stick with avocado oil.
Is it safe to use raw egg yolk in this recipe?
Using pasteurized eggs significantly reduces the risk of foodborne illness. If you’re concerned, consider using commercially prepared mayonnaise or egg substitutes.
Can I make this mayonnaise without an immersion blender?
Yes, you can use a regular blender or food processor. The key is to blend at a high speed while slowly adding the oil to achieve the right consistency.
What can I do if my mayonnaise doesn’t emulsify?
If your mayo doesn’t thicken, try adding a teaspoon of warm water and blend again. If that doesn’t work, start a new batch with an egg yolk and gradually add the initial mixture to it.
Serve with These
The Takeaway
Keto Mayonnaise is not just a condiment; it’s a game changer for anyone following a low-carb diet. With its creamy texture and customizable flavors, it can enhance a multitude of dishes. Making your own mayonnaise means you can avoid additives and preservatives, ensuring you’re nourishing your body with healthy ingredients. Once you’ve tried this recipe, you’ll wonder how you ever lived without it. So grab your avocado oil and egg yolk, and get ready to create a deliciously creamy keto mayo that will become a staple in your kitchen!
Keto Mayonnaise
Ingredients
Equipment
Method
- Start by ensuring all your ingredients are ready and easily accessible.
- In a mixing bowl, add the large pasteurized egg yolk and Dijon mustard. Blend them together until fully combined.
- Next, pour in the fresh lemon juice. Blend again until the mixture is smooth and creamy.
- With the immersion blender running, slowly drizzle in the avocado oil. Start with just a few drops then gradually increase to a steady stream. Blend until the mayonnaise thickens.
- Once your mayonnaise has reached a thick texture, add the salt and adjust seasoning as needed.
- Transfer your Keto Mayonnaise to a clean storage container, seal it, and refrigerate. It should keep for up to one week.
Notes
- Store in an airtight container in the refrigerator for freshness.
- For best flavor, consume within five days.
- Always use clean utensils to scoop out the mayo.
