As easy as it is to buy mayonnaise in the store, it’s even easier to make it at home. Making your own mayonnaise gives you the reassurance that you know exactly what’s in it, and you can finetune it to your own taste.
We started making our own mayonnaise since we figured out that most mayonnaises on the market are made with either vegetable oil, or rapeseed oil. When you read the labels of the products you buy, which we highly recommend, you’ll read a lot of ingredients that you may not know, and they can be harmful to your body
So making your own, is the best way to make sure you are eating healthy and keto friendly.
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1 tablespoon of Dijon mustard
- 1 cup of oil of Keto approved oil (NO vegetable oil, sunflower oil or canola oil)
- 1/2 tablespoon vinegar (optional)
- 2 teaspoons of lime juice
Put 1 egg, 1/4 tsp of salt, 1/4 tsp of garlic powder, 1/4 tsp onion salt, 1 tbs of dijon mustard, and 1/2 tbs of vinegar (this is optional, it gives a bit of a sour aftertaste) together in a food processor and blend for about 30 seconds.
Add 1/4 of a cup of oil to the mixture and blend again (IMPORTANT: don’t put the whole cup of oil in at once). Add some more oil to the mixture and blend again.
Do this about 4-5 times, until the full cup of oil is blended with the mixture. Add 2 tsp of lime juice and blend again. You should now have a creamy mayonnaise.
You can store the mayonnaise in a jar, and it stays good for about 2-3 weeks in the fridge.