Easy Homemade Keto Mayonnaise
A rich, creamy, and clean keto-friendly mayonnaise made with just four simple ingredients. Skip the processed seed oils and sugars found in store-bought jars for a fresh, tangy spread ready in ten minutes.
Ingredients
- 2 egg yolks Must be at room temperature; pasteurized recommended
- 1 tsp ground mustard dry mustard powder, not the prepared kind
- 1 cup avocado oil Neutral flavor
- 2 tsp lemon juice Freshly squeezed
- Salt and pepper To taste
Instructions
- Ensure egg yolks have been sitting at room temperature for at least 30 minutes to ensure proper emulsification.
- Add the egg yolks and ground mustard to a clean mixing bowl. Whisk aggressively until the mixture is smooth and slightly lighter in color.
- Begin adding the avocado oil drop by drop while whisking constantly. Do not rush this step.
- Continue streaming in the oil very slowly as the mixture thickens and turns pale and creamy.
- Once all oil is incorporated, whisk in the lemon juice and season with a pinch of salt and pepper.
- Transfer to a sterilized glass jar and refrigerate for at least one hour before serving.
Notes
If the mayo breaks (becomes thin and greasy), whisk one fresh egg yolk on its own in a clean bowl, then slowly whisk the broken mixture into that yolk. Storage: Keep refrigerated for up to 5 days. Do not freeze.