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Healthy Homemade Mayo, Three Ways

|Healthy Homemade Mayo, Three Ways

Those who follow my blog know that I like making my own ingredients such as ghee, mustard, pesto, vinegar, vanilla extract and many more. Home-made ingredients taste better, and more importantly, contain no additives and sugar. For making mayo, I use either macadamia or avocado oil. I also like walnut oil but use it sparingly due to it's unfavourable fat profile.

To make home-made mayonnaise, you can use a hand whisk (requires skills and time), electric mixer or immersion blender (the best way if you have the right tools). Recently I also came across an ingenious way of making mayo in a food processor.

This recipe is just one of the many found in my book and apps. I frequently use mayo on my blog and decided to share it with all of you. In fact, I'll be sharing a few more home-made ingredients which are currently only in my apps and book!

For those who don't have an iPad or iPhone, we will eventually make KetoDiet available for other platforms. Also, I'll soon have a regular e-book (PDF) and even a printed book once I manage to get to it :-)

Preparation time

Overall

Nutritional values (per serving / 1 tbsp):

0 grams 0.17 grams 12.5 grams 1.8 grams 111 calories
Total Carbs0.1grams
Fiber0grams
Net Carbs< 0.1grams
Protein0.17grams
Fat12.5grams
of which Saturated1.8grams
Energy111kcal
Potassium & Magnesiumtrace

Macronutrient ratio: Calories from carbs (0%), protein (1%), fat (99%)

Ingredients (makes ~ 1 cup):

Note: Due to the slight risk of Salmonella or other food-borne illness, you should use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Instructions (electric blender / hand whisk method):

  1. Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk.
    |Healthy Homemade Mayo, Three Ways
  2. Place the egg yolk and the Dijon mustard (try home-made mustard) into a bowl secured with a piece of cloth or kitchen towel and blend until well combined. |Healthy Homemade Mayo, Three Ways
  3. Use a food processor (or a hand whisk). Turn it on and very slowly start to drizzle in the oil. |Healthy Homemade Mayo, Three Ways
  4. Using extra virgin olive oil may make the taste of your mayonnaise too strong. Try mild olive oil, avocado, macadamia, sesame, almond or walnut oil and discover what your favourite one is - it won't affect the net carbs content. |Healthy Homemade Mayo, Three Ways
  5. Keep pouring the oil until the mixture starts to look more like mayonnaise. Then, a slow steady stream of oil can be added. Keep the food processor on until it gets to a desired thickness. If the mayonnaise is not thick enough, add a bit more oil. |Healthy Homemade Mayo, Three Ways
  6. After you pour all the oil in, add lemon juice, vinegar and season with salt. Add a few drops of stevia (if needed) and mix well. If it's too thick, add a few drops of water. |Healthy Homemade Mayo, Three Ways
  7. Mix until well combined. Adding the lemon and vinegar will turn the colour to a light yellow.
    To boost the flavour, add a teaspoon of garlic or onion powder. You can add a few drops of stevia (no extra carbs) or a teaspoon of honey (+ 5.8 g net carbs per cup of mayo) or a tablespoon of powdered Erythritol (+ 0.5 g net carbs per cup of mayo). |Healthy Homemade Mayo, Three Ways
  8. When the mayonnaise is done, put it in a glass container and seal well. You can store it in the fridge for up to a week. If you want the mayonnaise to last several months, add a tablespoon or two of whey (here is an easy recipe for homemade whey) or powder from one probiotic capsule (simply open the capsule and combine the powder with the mayo).
    Cover the mayonnaise and let it sit on a kitchen counter for 8 hours. This is essential in order to activate the enzymes that will keep your mayo fresh. After 8 hours, refrigerate and use within the next 3 months.

This is how the mayo looks like if you use macadamia or walnut oil... |Healthy Homemade Mayo, Three Ways ... and this is how the mayo looks using avocado oil. |Healthy Homemade Mayo, Three Ways

Food processor method

I've recently came across this method of making mayo using whole eggs and a cup with a hole on the bottom to allow the oil drip slowly into the food processor without you having to stand by it - fool proof and ingenious!

Immersion blender method

You can also try using an immersion blender to make your mayo. Make sure you use a tight immersion blender cup. When I tried it using a regular jar, the mayo never got thick enough (photo below). What I also realised is that the shape of the immersion blender matters - you want to use one with a "cup shape" on the bottom to hold the mayo mixture in one place while blending (not like the one I used on the photo below but like the one in the video).

All you need is to place the ingredients in a very narrow immersion blender cup (the blender should just about fit). As the mayonnaise starts to form, slowly tilt and move the immersion blender until all oil is emulsified and the mayo is ready. Do not move the blender too much or it won't work. Here is a great video tutorial on how to make mayo in just 2 minutes.

|Healthy Homemade Mayo, Three Ways

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (28)

The nutritional break down lists 111kcal and when I go online to convert to calories it says 111,000. That can't be right. What am I doing wrong? How many calories per serving?

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What people call "calories" are actually kilocalories. It's 111 kilocalories per serving (kcal). "Calories" (cal) are not commonly used.

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Love your web sight!!SO helpful! I use bubbies pickle juice to ferment my mayo. Dairy free that way. LOVE homemade mayo!! I use the immersion blender and it ends up super thick. So far out of many batches only 2 epic fails!!

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That's great! I think I don't have the right immersion blender because it never works for me so I always use the electric blender method - 100% success Smile Thanks for the pickle juice tip - I'll definitely try that!

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Can you add whey protein powder? Or anything else to make it last longer in the fridge?

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Hi Jackie, you probably meant whey (the liquid you often find on top of full-fat yogurt)? Yes, this will keep the mayo fresh for months.

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This is a great recipe!  I make it almost the same exact way except I use the whole egg and I also pasteurize the egg at home so I can feel safer about using raw eggs.  Feel free to visit here: lemonsandpetals.com/.../ Thanks so much!

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Thanks for the tips for pasteurising Kavita Smile

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Just made this recipe this morning - it tastes amazing! The particular brand of dijon I used is actually overpowering, but when stevia was added it mellowed the flavors nicely. Looking forward to using it in some great recipes now! Thank you, Martina!

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Always McDonna! Glad you liked it! Smile

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I would love to try this recipe but where I live there's no vinegar to be found. And importing is really expensive. Can I leave the vinegar away or substitute it with anything else?

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Sure! You can use more lemon juice instead Smile

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Hi, I tried making mayo with immersion blender but it didn't emulsify, instead it is liquid oil and yolk mixture. Can I do anything to save it?

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I have the same problem.  Taste is GREAT but it's runny.  like salad dressing.  I even tried adding anthem gum!!
help!

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Hi Stephanie and Glenda. The reason is that you probably didn't use an immersion blender cup - it has to be very narrow so that the blender just fits. When I tried it first time, I used just a narrow jar but still had a small gap on the sides and it was too runny (see photos above). If you use the one they show in the video, you should be fine. Hope this helps!

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Hello, Just wondering if you have any ideas for a mayo that doesn't use raw eggs? I'm pregnant and am supposed to avoid raw eggs. I love making mayo - so I am finding it hard to find a safe alternative without turning to Pasteurised ready made ones. Thanks!

Reply

Hi Elena, I understand your concern because you are at an increased risk if you are pregnant.
Here is an extract from an article at Marks Daily Apple: "Of course, not all eggs are created equal when it comes to salmonella or nutrition. Not only are organic, free range eggs more nutrient-dense, one study found them to be significantly less contaminated than battery cage hens. Hens that graze and eat a natural diet as well as have more space to roam (to avoid living in feces) are naturally healthier. While the survey determined a quarter of battery cage groups to be contaminated, only 5% of those that were both organic and free range showed contamination. (Free-range, non-organic came up at 6.5%.) Simple refrigeration can keep any salmonella bacteria from multiplying, which minimizes the risk of actual illness from contaminated eggs. In those who are very young, pregnant or immune-compromised, salmonella risk is more of a consideration (Read more: http://www.marksdailyapple.com/drinking-raw-eggs)
You can always try egg-free mayo like this one: theclothesmakethegirl.com/.../

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Another tip: Don't take making mayonnaise so seriously. ;) It is really easy and fun. You don't have to follow this step by step (I put everything together except the oil). The only thing that's important: To pour in the oil slowly. You don't even have to use only the egg yolk! I did mine with sesame oil and tasted so yummy!

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Thanks for the tips Lisi! It always works for me too - as long as I pour the oil in slowly Smile

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Funny I never got the mayo right with immersion blender and now I know why. I don't have the immersion blender cup. I always tried a regular cup which had about 2 inches gap on the sides. Food processor always makes my mayo thick and I actually have to dilute it with water Smile

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Yes I made the same mistake. The oil should almost get trapped and slowly blend in the egg when you use an immersion blender. I always use my electric blender with great results Smile

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Look for pasteurized raw eggs in the store, if you're worried about disease.

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My favourite recipe on your blog by far! Definitely going to try this. Does the end result get affected if you use regular eggs? Not free range or organic or anything?
Also, I think I'll use MCT oil. It's liquid at room temperature and has no taste. Thoughts?

Reply

Thank you Linda! Yes, you can use any eggs - it's up to you and will not affect the result. I use them because of their health benefits and also to support my local farmer rather than big farms with caged hens. I think you can use coconut oil but I'm not sure about MCT oil. I'm not saying it won't work but I've never tried it. I've tried mayo using coconut oil, which is also rich in MCTs, and just didn't like it, the taste was too strong. MCT oil (if it works) may be a great alternative because it won't affect the taste. I personally don't use MCT oil because it upsets my stomach and I also get this "speeded up" feeling like I've had too much coffee.

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I make my homemade mayo with MCT oil all the time. It works great and the oil is neutral in flavor so the mayo comes out very light tasting. Very delicious.  However, because MCT oil is thinner than other oils, I make sure the yokes are at room temperature before using them (to help with emulsifying the egg and oil) and I use 1/16 tsp of xantham gum, in addition to the normal ingredients.  The xantham gum makes the mayo nice and firm just like store bought mayo.  You can make the mayo without it but it turns out a bit more runny - kind of like a thicker salad dressing.

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Thanks for your tips Dina! I'll give it a try. After all, a tablespoon of mayo from MCT oil should be fine even for those who don't tolerate it well. I like the idea that it keeps the taste neutral, as most oils add strong flavour. My favourite is walnut oil but I don't make it too often (high in omega 6s).

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I use a pint mason jar that I then store the mayo in. I use one whole egg right out of the refrigerator. The immersion blender should be on its lowest setting and after starting, shouldn't be moved for 20 seconds. Then slowly move it up and down while tilting it until all the oil is incorporated. Works great!

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Thanks for the tips Melainie!

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