Description
Ditch store-bought mayo and create a creamy, keto-friendly avocado oil mayonnaise right in your kitchen! This easy recipe is packed with healthy fats and flavor, making it a perfect addition to any low-carb meal.
Ingredients
Scale
- 1 large egg (room temperature)
- 1 cup avocado oil
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or vinegar
- 1/2 teaspoon fine sea salt
- Optional seasonings: garlic powder, white pepper, keto-friendly sweetener (like erythritol)
Instructions
- Gather your tools: You'll need a wide-mouth jar or a container that's just wide enough to fit the head of your immersion blender.
- Combine base ingredients: Crack your room temperature egg directly into the bottom of your jar. Add the Dijon mustard, lemon juice (or vinegar), and salt. Do not stir or mix these ingredients at this point.
- Add the avocado oil: Carefully pour the avocado oil directly on top of the other ingredients. You should see distinct layers: the egg mixture at the bottom, and the oil floating on top.
- Immersion blending technique: Insert the head of your immersion blender all the way to the bottom of the jar, encasing the egg yolk mixture. Turn the blender on high and hold it perfectly still at the bottom. You should see the mixture at the bottom begin to emulsify and turn pale and thick. This usually takes about 10-20 seconds.
- Slowly lift and incorporate: Once a thick, white mayonnaise begins to form at the bottom, very slowly and gradually lift the immersion blender upwards through the oil layer. Keep the blender running the entire time.
- Final blend and adjust seasoning: Once all the oil has been incorporated and you have a smooth, thick mayonnaise, taste your mayonnaise. Add more salt, lemon juice, or even a tiny pinch of white pepper if you like. Blend briefly again to incorporate any added seasonings.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Condiment
- Method: Blending
- Cuisine: Keto
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 37 mg
Keywords: Ensure your egg is at room temperature for the best emulsification. Use a tall, narrow container for optimal blending with an immersion blender.