You'll also find this recipe on page 87 of the WTF? Cookbook.
Spreads & Sauces
Keto Fitness Club
Whilst we do still buy mayo from the store every now and then, we like to make our own to avoid the processed seed oils. You can flavour this to suit your tastes too e.g. a garlic mayo dip.
Makes 20 portions (around 15g) - each portion contains:
94 Calories / 0g Carbs / 0.3g Protein / 10.2g Fat
220ml/g Light Olive Oil (light in colour). Dark Olive Oil will have a very strong taste.
1 Large Egg
15ml/g Lemon Juice
Seasoning - herbs & spices to taste. We like to add 1/4 tsp Mustard Powder
To make this, you'll need a tall measuring jug / container and a handheld stick blender. Alternatively, you can use a food processor with a whipping blade. The processor needs to have a shoot which will allow you to pour the oil in whilst the processor is on.
Crack the egg into the container / processor. If you're using a stick blender, add the oil now, hold the stick blender to the bottom of the container and blitz. If you're using a food processor, switch it on and slowly pour the oil in. You'll see it slowly turn into mayonnaise :)
If using the stick blender, bring the blender to the top and blitz again from the top to the bottom to combine any remaining oil.
Add any seasoning (these can also be added in at the beginning if you would like).
Some people have issues with this thickening - we've found two solutions: first, we tried making this during a heatwave and it wouldn't work, so potentially if your kitchen is very warm it can affect the recipe. Adding an extra egg also seems to help thicken the mayonnaise.
Nutrition per serving
Calories 111, Carbs (net) 0 grams, Protein 0.4 grams, Fat 12.1 grams
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