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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Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.
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Easy Homemade Mayonnaise (Keto)
- 1 large egg yolk
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- generous pinch salt
- 150 g (5.3 oz) light olive oil
- 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).
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Calories 184Kcal / 753kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.
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