Mayonnaise Recipe

Here's an easy mayonnaise recipe you'll want to make over and over again.  I certainly do.  It's a recipe I've tweaked over time and this version turns out perfectly every time.

I prefer to use my food processor but you could use an immersion stick blender.  I have best results with the food processor.

I will often use the mayo as a base for salad dressings and I'll share some of those recipes with you.  Stay tuned!

I've used a combination of avocado oil and MCT oil to make it more ketogenic.

People will often ask me how long the homemade mayo will keep.  It keeps for about 3-4 days.  I put tape on the lid of the jar then write on it the date I made the mayo and when I need to consume it by.

I've chosen not to use a sweetener in this recipe as I don't believe it enhances the flavor at all.  Plus I'm trying to cut out anything that's artificial.

This recipe makes a little over 1-3/4 cups, so you'll need a glass jar large enough to hold that much. It should have a tight fitting lid.  Store the mayonnaise in the fridge.

I use a lot of this mayo so mine gets devoured in about 3 days.

Mayonnaise Recipe

Makes about 1-3/4 cups, about 28 tbsp

PER 1 TBSP:

105 Calories

0.1 Carb Grams

0 Fiber Grams

0.1 Net Carbs

13 Fat Grams

0.42 Grams Protein

This works out to about 98% fat, 1% carbs, 1% protein

INGREDIENTS

1 whole large egg

2 large egg yolks

1 tbsp red wine vinegar or coconut vinegar

1 tbsp lemon juice

1 tsp dry mustard

1/2 tsp Pink Himalayan Sea salt, freshly ground

1/2 tsp black pepper, freshly ground

1 cup MCT oil

1/2 cup avocado oil

DIRECTIONS

Bring all ingredients to room temperature.

Place the egg, the yolks, vinegar, lemon juice, dry mustard, salt and pepper in the blender.  Pulse a few times to combine everything thoroughly.

This is the fun part.  Use a glass measuring cup large enough to hold both oils.  I use a 2 cup measuring cup.

Turn food processor on and slowly pour the oils through the feeding tube.  The oil stream, as you pour, needs to be very thin.  This will take about 2-3 minutes.  Don't rush.  If you rush, the mayo won't emulsify.

That's all there is to making homemade mayo!

Let's go from the mayonnaise recipe page back to the Home page.



Recent Articles

  1. Hearty venison soup that's low carb and nutritious!

    Sep 10, 18 10:45 AM

    Ground venison is the base for this venison soup recipe. Packed with nutritious vegetables and loaded with fiber too! Makes a huge quantity perfect for freezing.

    Read More

  2. Hearty venison stew recipe. Low carb, paleo, keto and delicious.

    Sep 10, 18 10:08 AM

    Prepare this venison stew recipe without any fuss or exotic ingredients. This is just plain easy to make, it's low carb and paleo friendly. And it tastes great!

    Read More

  3. Western omelette that's low carb and easy to make.

    Sep 10, 18 09:25 AM

    Satisfying western omelette is the perfect choice for a low carb breakfast meal. It will keep you full for many hours.

    Read More

  4. Muffin in a minute for two. Quick and easy all low carb quick bread.

    Jul 29, 18 08:04 AM

    A versatile muffin in a minute recipe for two. Try it toasted or make a grilled cheese sandwich. Use it like you would any kind of bread! High in fiber and deliciously nutty flavored.

    Read More

  5. Big feta sundried tomato burger grilled to perfection. Hint of Greece.

    Jul 28, 18 07:59 AM

    Chomp on this delicious feta sundried tomato burger served with a dollop of tzatziki sauce. Divine!

    Read More

  6. Great low carb chicken casserole recipe ideas for simple everyday meals.

    Jul 19, 18 07:07 AM

    Enjoy an easy low carb chicken casserole recipe that the whole family will dive into. Find a great selection of chicken casseroles that keep well and can be frozen.

    Read More