Think you can't make homemade mayonnaise? Then this post is for you! This keto mayonnaise is thick and creamy, deliciously flavoured and ready in 5 minutes. The recipe uses non-inflammatory oils and is absolutely fool-proof!
Place the egg yolks, dijon mustard and apple cider vinegar in the small bowl of a food processor.
Start the food processor and very slowly drizzle in the oil whilst the S blade is running. TAKE YOUR TIME WITH THIS!!!!! Keep gradually pouring in the oil until the mayonnaise reaches a nice thick consistency.
Once thick, add the lemon juice and salt and blitz again for a few seconds to combine.
I used a Magimix food processor, but any food processor with a small bowl works. Makes approx. 1.5 cups. Serves 12 (2 tbsp per serve)Net Carbs: 0.2g per 2 tbsp serve Extra virgin olive oil is delicious but quite strong for mayonnaise. You may like to mix it with another of the oils mentioned above.If you find that your mayonnaise ends up too thick you can add a few drops of water and stir through with a spatula.Storage: Fridge in a sealed glass jar for up to 2 weeks.Don't miss the flavour variations in the post!