Keto Mayonnaise - Natural Whole Egg
This low-carb keto mayonnaise recipe is easy to make, healthy, and packed with flavor. Learn why homemade mayonnaise is better and how to whip up a batch in minutes.
Servings: 42 serves
Calories: 164kcal
Ingredients
- 2 large eggs
- 2 tablespoons Dijon Mustard
- 7 ounces macadamia oil
- 20 ounces light extra virgin olive oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 tablespoon white vinegar optional for thinning.
Instructions
- Place the eggs and mustard into your food processor and blend on medium speed for 3 minutes, until well combined.2 large eggs, 2 tablespoons Dijon Mustard
- Place the oils into a measuring jug and slowly pour into the food processor while it is running. If you pour the oil too quickly you run the risk of splitting the mayonnaise.7 ounces macadamia oil, 20 ounces light extra virgin olive oil
- Add the salt and pepper.1/4 teaspoon Salt, 1/4 teaspoon Pepper
- If the mayonnaise is too thick, add the vinegar to thin it down.1 tablespoon white vinegar
Notes
[nutrition-label]
STORING: Store home made keto mayonnaise in the fridge for up to three weeks.
Nutrition
Serving: 20g | Calories: 164kcal | Carbohydrates: 0.1g | Protein: 0.3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 10mg | Sodium: 23mg | Potassium: 5mg | Fiber: 0.02g | Sugar: 0.04g | Vitamin A: 10IU | Calcium: 1mg | Iron: 0.2mg
