Easy Avacado Oil Mayo

March 16, 2017

Mayonnaise is a staple keto condiment. However, most store bought mayo is made with canola oil (here's why we hate it). Here's a simple recipe for quick, easy, and tasty mayonnaise made with wholesome ingredients.

 

Free of artificial preservatives, give this a try!

 

 

 

1 1/2 c of avacado oil

2 pasteurized egg yolks*

1 tsp dijon mustard

2 tbs white vinegar, or another acid like lemon juice

1 tsp salt

 

Immersion Blender:

 

1) Add egg yolks to cylindrical container, followed by vinegar, mustard, and salt. 

 

2) Blend.

 

3) Slowly add oil until the mixture begins to thicken. Once it thickens you can add the remainder of the oil.

 

4) Store in an air tight container in the fridge for 4-5 days. Mine usually lasts about a week.

 

 

Traditional Blender/Food Processor

 

1) Add egg yolks to base, followed by vinegar, mustard, and salt. 

 

2) Blend.

 

3) Wit the motor running slowly stream in all oil until the mixture is thick and smooth.

 

4) Store in an air tight container in the fridge for 4-5 days. Mine usually lasts about a week.

 

 

*You can do this at home. Add eggs to a pot. Cover with cold water about 1 inch and bring water temperature to 160 degrees F for about 3 minutes, then plunge eggs into an ice bath to stop the "cooking".

 

 

Here's the video recipe:https://www.youtube.com/watch?v=4UuOyEHDV78

 

 

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Hi There

I'm Lexi! I'm a farm to table trained chef, turned keto! I love sharing delicious ketogenic recipes with you for a delicious LCHF lifestyle!

Enjoy!

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The information, including but not limited to, text, graphics, images and other material contained on this website are for informational purposes only. The purpose of this website is to promote broad consumer understanding and knowledge of various health topics. The information is based on my personal experience with the Ketogenic Diet.  

 

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