Mayonnaise is one of my favorite condiments to make. No matter how many times I make it, there’s just something about watching something come together and emulsify like mayo that’s always interesting. I love how making it with my stick blender (aka emulsion blender) is super fast and easy. There are so many variations you can make with homemade mayo, but this is my favorite.
I use expeller pressed coconut oil, because there is no coconut taste. Also, I always use fresh farm eggs (and encourage you to do the same). I never worry about eating raw egg or using it in uncooked dishes when I know where it came from. Also, I don’t worry about leaving it on the counter until it reaches room temp, which it has to be in order for the mayo to emulsify. Lastly, I always use whey to ferment my mayo.
It only adds to the flavor and it helps it last for up to 6 months in the fridge. Without it, it will last 2-3 weeks. Please read the instructions found on this post for how to obtain whey. Instructions for making mayo in a blender or food processor at the bottom of this post.
makes 1 ¼ cups handcrafted mayonnaise
- 3/4 cup olive oil
- ½ cup coconut oil, melted but not hot
- 1 large egg, room temp
- 2 large egg yolks, room temp
- 1 teaspoon Dijon mustard
- pinch salt
- pinch smoked paprika
- 3 drops liquid stevia, or to taste
- Optional: 1 tablesoon whey
Begin by putting oils in the emulsion blender container, in order to measure them. Make sure your coconut oil isn’t hot or it could cook your eggs.
Add all remaining ingredients.
Place blender in container until bottom of blender is on the bottom of the container.
Begin to blend without lifting blender. Mayonnaise will begin to emulsify and look like this:
Continue blending, holding the blender in place on the bottom of the container until it looks like this:
Once it reaches that point, you can begin to move the blender up and down until it is completely emulsified.
Put mayonnaise into a glass jar with a lid and place in refrigerator. If using whey, leave out on counter for 7 hours, then move to refrigerator.
Yum! Creamy, flavorful mayo! I like to eat it from a spoon.
If you do not have an immersion blender, place all ingredients except oil in your blender or food processor and turn it on. Very carefully and very slowly, begin to add your oil one drop at a time. (Putting a little oil in a dropper helps) Once the mayo begins to emulsify, you can begin to add the oil a little faster until you have a steady stream.
Per tablespoon it comes out to: 129.5 Calories, 14.19g Fats, 0.08g Net Carbs, and 0.58g Protein.
|Low Carb Mayo||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|3/4 Cup Olive oil||1432||162||0||0||0||0|
|1/2 Cup Coconut oil||972||107.98||0||0||0||0|
|1 Large Egg||72||4.75||0.36||0||0.36||6.28|
|2 Large Egg yolks||109||9.02||1.22||0||1.22||5.39|
|1 tsp. Dijon||5||0||0||0||0||0|