Stop buying store bought mayo! You can easily make it yourself, AND have it keto friendly with this best homemade mayonnaise recipe EVER!
When on a keto diet, most sandwiches are out. You know the kind, with thick, crusty bread cut in half, loaded with processed meats and slices of rich flavorful cheese. Don’t forget the condiments…the mayo, the mustard, the thick slices of tomato.
It can make a person’s mouth water just thinking about it. Especially the mayo. Thick, rich, creamy mayonnaise.
The problem isn’t necessarily the amount of sugar in the mayonnaise, it’s the soybean oil. Soy bean can contain anti-nutrients like such as saponins, soyatoxin, phytates, trypsin inhibitors, goitrogens and phytoestrogens. These occur naturally, and when the beans are unfermented by traditional process, will remain. (source)
Soy was once thought to be the “miracle” for all health issues such as hot flashes, and heart disease. However, recent studies are showing that may be the exact opposite. While the jury is out on this, it may be best to avoid all forms of non-fermented soybean as much as possible.
Making your own healthy mayonnaise without soybean oil is very easy. As a matter of fact, you can whip up a batch in less than a minute. Perfect for slathering on crisp romaine lettuce for a unwich wrap. Awesome for stuffed eggs, too. (get that recipe here)The best homemade mayonnaise recipe starts with fresh eggs, lemon juice, salt and a bit of stone ground mustard. Add in a healthy oil and you are set!
What we used in this homemade mayonnaise recipe:
Lemon juice-flavor and helps to preserve it longer
Real Salt-the more colors, the better. That means the minerals are still in the salt, helping your body to process it correctly.
Whole grain mustard-helps to emulsify the blend, and provides a bit of interesting texture and flavor.
Avocado Oil-light and tasty, with a mild flavor that makes the mayonnaise very smooth.
Fresh Eggs-the base of any great homemade mayonnaise.
Are you ready to make your own homemade mayonnaise? What will you use it on first? Be sure to pin this for later!
- 3 egg yolks, at room temperature
- 1 whole egg, at room temperature
- 1 Tablespoon whole grain mustard
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 cup avocado oil
Allow eggs to sit on counter to reach room temperature.
Separate out 3 yolks and place in blender, saving the whites for another recipe, if desired.
Add the whole egg to the egg yolks in blender.
Add mustard, salt, stevia and lemon juice to blender.
Blend on low until mixed well.
Continue to blend on low, and drizzle the oil in slowly.
Drizzle oil until all in blended.
Continue to blend until thick and creamy.
Store in the refrigerator for up to a week.