It’s very satisfying making your own condiments from scratch, and even better with the knowledge that you know exactly what has gone into it. This is a great, easy homemade mayonnaise recipe – and I have included another step at the end if you wish to have a zingy version (simply finely grate in some lemon zest). Give it a try at least once and once you get the hang of it, play around adding finely chopped herbs, or lime zest. Since we are only making small amounts – with an understandable shelf-life (no preservatives etc.) – we need only a small glass jug and a small whisk (or an electric hand mixer if you have one). The macros are calculated on a serving being one generously-heaped tablespoon, so the batch will make about 7 such servings. Store covered in the fridge for no longer than 4 days.
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Carbs 0g | Fat 20g | Protein 0g
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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
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“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Easy Homemade Mayonnaise (Keto)
Per serving
Ingredients
- 1 large egg yolk
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- generous pinch salt
- 150 g (5.3 oz) light olive oil
Instructions
- Wet a sheet of kitchen paper and place onto your kitchen work surface. Place a jug or bowl onto it. (I do this to ensure it doesn’t slip or move when I whisk. I found using a small, heavy glass jug works best here.
- Add the egg yolk, mustard, white wine vinegar and salt into the jug. Use a small whisk to combine well.
- After you have weighed out your light olive oil, drizzle a very small amount into the jug and whisk well to emulsify. Continue to do so, drizzling small amounts and whisking well to emulsify the mixture, spending at least 10 seconds of vigorous whisking between each addition.
- Be patient here, DO NOT be tempted to add too much oil in one go, as the mixture may split. It should always look smooth after each whisking session.
- About halfway through, you will notice the mixture gets a little lighter and starts to slightly thicken.
- Continue the process until you have added all the oil. It should look like this:
- That’s it! You have just whipped up amazing, homemade mayonnaise. (And now you can skip “arm-day” at the gym!) Alternatively - this can be made much easier and quicker if you have an electric hand mixer. Use only one of the arms on its slowest setting - and it goes much quicker!
- For Lemon Mayonnaise, use the Mayonnaise recipe above, and simply add the finely grated zest (use a microplane) of 1 large lemon to the finished batch. Stir well to combine (not included in macros).
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
Based on 6 Review(s)
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Nutritional Information per serving (approx 1 heaped tablespoon)Calories 184Kcal / 753kJ
Fat 20g
Carbohydrates 0g
Protein 0g
Allergens
Mustard
Eggs
Sulphites
See all the Sauces and Condiments on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx