Once you make your own ketogenic mayonnaise recipe, you won’t go back to store brand. I put it off a long time because I thought it was too difficult. I had several failed attempts because I didn’t use the right tools and didn’t use room temperature eggs.
It tastes amazing and your friends and family will be so impressed by your culinary skills. It’s surprisingly easy and you can make it with or without a lot of equipment. I have made this recipe on a camping trip! If you have ever looked at the back of your mayo jar, it will most likely be made with soybean or canola oil.
Both of which have no nutritional benefit, are made by over-processing soybeans or the canola plant to try and made a liquid vegetable oil cheaply and very shelf stable, and they are both inflammatory.
Not the best option for your chicken salads and condiment needs. Nothing great about them, especially the taste. Get a preview of how canola oil is made here and you definitely won’t want to eat it anymore.
But my mayo jar says it’s made with olive oil? Check the label, while there may be olive oil somewhere in that ingredient list, it is most likely also combined with less than nutritious oil like soybean oil.
Avocado Oil? Yes, if you are looking for a mayo that tastes like what you think mayo should taste like, then grab avocado oil as your base for your mayo recipes. You can make it with olive oil or macadamia nut oil but the taste will be slightly olive-like or nutty. I use this brand of avocado oil, but they also sell an option at Costco and Trader Joe’s for a great price as well.
Make sure it is cold-processed for best quality. Avocado oil not only makes this tastes great but it also makes your mayo a great source of oleic acid, helps absorption of cartenoids, is high in chlorophyll (natural source of magnesium), and helps your body naturally detox. So you can feel good about your extra spread of mayo on your burger or your resistant starch potato salad.
I have made this recipe on a camping trip and at home in my well equipped kitchen, so it works well.
Now, if you have made your own mayo or not, every once and awhile it “curdles” or doesn’t emulsify. It’s hard to know why because temperature can effect it, the age of the eggs, or maybe a little too much white got in, either way, you CAN fix it! I have added an addendum below the recipe in case this happens to you. It has saved me from cursing the cooking gods and feeling like I just wasted my time, a cup of good oil, and my precious pastured eggs.
Cook Time: NA
Prep time: 10-15 minutes
Yield: About 1 cup of Mayo
Shelf Life: Store in fridge, use within 5-7 days
1 egg yolk, large, room temperature
1/3 teaspoon sea salt or real salt (my favorite salt here)
1/3 teaspoon Dijon mustard (I prefer this one)
2 teaspoon lemon juice
1/2 teaspoon white vinegar, white wine vinegar, or apple cider vinegar (I use this one)
3/4 cup avocado oil
Make sure all ingredients are room temperature in a medium bowl or your food processor (the food processor is the easiest for a newbie FYI) whisk or blend the eggs yolks, salt, mustard, lemon juice, and vinegar until the mixture turns a slightly lighter shade and thickened a little bit, about 1 minute by hand with whisk or 30 seconds with blender/immersion blender/food processor.
Then, begin to slowly drizzle in the avocado oil while continuously whisking/blending until it has reached spreadable mayo consistency. Done, now you have a Ketogenic Diet Mayonaise Recipe! Put into glass container and use within a week.
Problem: my mayo never became mayo-like and my mayo did not emulsify.
Put two egg yolks in a separate medium to large bowl and whisk them until they become a lighter shade and thickened slightly. Now take your non-mayo mixture and very slowly add that to the egg yolks while continuously whisking or blending. It should correct the mayo issue and save your condiment!
Be Sure to Pin It Here: