Homemade Mayonnaise (Low Carb/Keto/Paleo)

I put off making my own mayonnaise for a very long time. It is still one of the few processed foods remaining in our house.

I think what put me off for so long was I read too many horror stories about it not emulsifying, being to runny, breaking up, etc that I just haven’t given it a go …. until now.

If you look at the ingredients in your mayo (even Hellmann’s OLIVE OIL brand) it most likely contains soybean or canola oil, both of which are inflammatory and poor oils to have in your diet. And to be honest you have to also be weary of mass produced olive oils as well. Many times they contain more than one oil, not just olives.

Now I’m going to introduce you to something you may or may not have heard of.  It’s Avocado Oil.  This is the one I use.   Most supermarkets carry it, Amazon as well.

Avocado oil is the natural oil pressed from the pulp of an avocado and almost 70% of avocado oil consists of heart-healthy oleic acid, a monounsaturated Omega-9 fatty acid (source).  This little acid works on so many different levels for your health ranging from your hair and skin to slowing down premature aging, easing inflammation in the body to increasing the HDL in your cholesterol.

So why eat store bought mayonnaise that you know has unhealthy oils in it when you can make mayo that is actually GOOD for you??

Since I no longer eat carbs (aka bread) I use mayo in these delicious recipes:

Deviled Eggs

Caesar Salad Dressing

Ranch Dressing

Homemade Mayonnaise (Low Carb/Keto/Paleo)

★★★★★

5 from 1 reviews

A Paleo/Keto friendly mayo using Organic Avocado Oil instead of processed and unhealthy soybean and canola oils

• Author: Debi
• Total Time: 5 min
• Yield: 1 cup of mayo 1x

Scale 1x2x3x

Ingredients

• 1 Organic Large Egg yolk, room temperature
• 2 teaspoons Freshly Squeezed Organic Lemon Juice
• 1/2 teaspoon White or White Wine Vinegar
• 1/2 teaspoon Sea Salt (do not use table salt)
• 1/4 teaspoon Dijon Mustard
• 3/4 Cup Organic Avocado Oil

Instructions

1. Add all the ingredients to a wide mouth mason jar.  Put an immersion blender in the jar so it is touching the bottom and blend on high moving the immersion blender up and down the jar a few times until the mayo becomes thick.
2. Refrigerate for up to 7 days

Notes

You can also make by hand using a whisk.  Add all the ingredients to a bowl, minus the oil.  Slowly drizzle the oil in while whisking vigorously until all the oil is incorporated and the mayo becomes thick.

Another option is to use a mini food processor.  The larger one will be too big and won’t thoroughly mix the mayo.