The Best 5 Minute Keto Blender Mayonnaise
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
12
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Calories
209 kcal
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Course
Condiments
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Cuisine
British
The Best 5 Minute Keto Blender Mayonnaise
Description
This mayonnaise recipe uses room temperature egg yolks combined with Dijon mustard and apple cider vinegar as a base, emulsified by gradually adding olive oil while blending in a food processor. The slow addition of oil creates a thick, creamy texture characteristic of traditional mayonnaise without preservatives.
The use of a combination of lighter olive oil and extra virgin olive oil (or other mild oils like macadamia or avocado) ensures a balanced flavor that is not overpowering. Lemon juice and salt finish the seasoning, with black pepper optional for added spice.
It can be used as a dip, sandwich spread, or salad dressing base, serving about 12 portions of 2 tablespoons each. The recipe emphasizes the importance of adding oil slowly to achieve proper emulsification.
Store in a sealed glass jar in the fridge for up to two weeks. If the mayo is too thick, stirring in a few drops of water can adjust the consistency. Variations include different oils and additional flavorings.
Ingredients
- 2 egg room temperature, yolk
- 1 teaspoon Dijon mustard heaped
- 1 tablespoon apple cider vinegar or white wine vinegar, up to 1.5 tbsp
- 1 ¼ cups / 300 ml olive oil I used 1 cup light olive oil and ¼ cup extra virgin olive oil, light tasting, or macadamia, light walnut or avocado oil
- 1 tablespoon lemon juice or 2 tbsp, to taste
- ¼ teaspoon salt or to taste
- black pepper optional, cracked
Instructions
- 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.
Notes
- Use a food processor with a small bowl for best blending and emulsification.
- Slowly drizzle oil to ensure mayonnaise thickens properly.
- Store mayonnaise in a sealed glass jar in the refrigerator for up to two weeks.
- If too thick, add a few drops of water and stir gently to adjust consistency.
- Combine extra virgin olive oil with lighter oils to avoid overpowering flavors.
- Recipe yields about 1.5 cups, serving approximately 12 portions of 2 tablespoons each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Total Carbohydrates | 0.2g | 0% |
| Protein | 0.5g | 1% |
| Fat | 23.3g | 36% |
| Saturated Fat | 3.4g | 17% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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