by KetoDietApp.com
Step 1Make sure all the ingredients have reached room temperature. We used extra virgin olive oil but you can use other options including avocado, macadamia, walnut or light tasting olive oil. Extra virgin olive oil has a strong flavour which you may like or dislike so keep that in mind.
Step 2Separate the egg white from the egg yolk. You can reserve the egg white for another recipe such as our low-carb bread.
Step 3Place the egg yolk, apple cider vinegar, dijon mustard, minced garlic and salt in the small bowl of a food processor. If you use a large bowl you’ll need to at least double the ingredients or it won’t thicken as there’ll be too much space. To mince the garlic, use a garlic press or a grater.
Step 4Start the food processor and very slowly drizzle in the oil whilst the blade is running. Keep slowly pouring in the oil until the mayonnaise reaches your desired thickness. If the garlic mayonnaise isn’t thick enough, add a bit more oil.
Note: Some food processors have a small container with a hole specifically designed for this purpose so you can pour all of the oil in the container as it will drizzle very slowly.
Step 5Once thick, add the lemon juice and blitz again for a few seconds to combine.
Taste and readjust the seasoning to taste.
Note: If it’s too thick you can add a few drops of water and stir through. If you like it sweet, feel free to add a few drops of stevia or up to 1 tbsp of powdered erythritol.
Step 6To make the garlic mayonnaise last a few months, add 1 - 2 tbsp of whey or 1/4 tsp of probiotic powder (empty out 1 large capsule). If adding either of these, ensure you let the mayonnaise rest in the open kitchen for 8 hours to activate the enzymes and keep your mayonnaise fresh. You can then put it in the fridge in a sealed glass jar for up to 3 months.
Step 7If you don't use the probiotic, store in a glass jar with a sealable lid in the fridge for up to 1 week. For more tips on how to make mayo using an immersion blender or a hand whisk, follow the instructions in this recipe.