Keto Mayonnaise
This keto mayonnaise is so creamy and delicious and you will love how easy it is to make! Ready in just one minute it's also paleo and Whole30 compliant.
Servings: 16 servings
Calories: 126kcal
Equipment
Ingredients
- 1 large egg
- 1 cup avocado oil (or substitute virgin olive oil)
- 2 tsp apple cider vinegar (or substitute lemon juice or coconut vinegar)
- 2 teaspoon mustard powder
- 1/2 teaspoon sea salt
Instructions
- Put the ingredients into the jar that came with your immersion blender (or use a large mason jar).
- Place your immersion blender at the very bottom of the jar and start blending. Don't move the blender until the bottom mixture turns white and thick.
- Slowly move the immersion blender upwards to thicken the remaining liquid (you may have to move the blender around a bit to push the remaining oil into the thicker mixture).
- Continue blending until all the liquid has thickened. This process should take about a minute.
Notes
- Store this mayonnaise in the fridge for up to 4 days.
- Feel free to add other spices to give this mayo a different flavour.
- If you don't have avocado oil use a light tasting olive oil or fractionated coconut oil instead.
- It is recommended that you use a pasteurized egg rather than a raw egg to make homemade mayonnaise.
Nutrition
Calories: 126kcal | Carbohydrates: 0.1g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.03g | Vitamin A: 15IU | Vitamin C: 0.02mg | Calcium: 2mg | Iron: 0.1mg