This post is definitely my Canadian side coming out, I love mayo. When I was first transitioning into low carb / keto, I ate plenty of mayo. It was a great condiment that helped me up the fat content of my meals, and it satiated me by curbing my carb-cravings.
Now, I still use manufactured mayo in a pinch or when out… but I try not to buy mayo as a staple for our fridge any more. Why? Well, I learned about the processing of canola, soy and other vegetable oils used in most mayonnaise (and plenty of other foods namely salad dressings and dips). Though the food manufacturers will call these ‘vegetable oils’ they are in fact what we should call ‘industrial seed oils’. These oils can only exist if processed and refined much in the same way crude oil is converted to gasoline. The research I’ve seen suggests that vegetable oils are extremely inflammatory and cause many health issues. I won’t dive much deeper in than that, do your own research and come to your own conclusions… I’m just saying check the ingredients on your mayo…
Homemade Mayo in < 2 minutes
I now only use a few oils in cooking / dressings: Olive oil, Avocado oil and Coconut oil – I mostly use butter or bacon grease for frying as they hold up to heat better.
As I’ve become more aware of the ingredients section of all packaged foods, I notice a common thread: the cheapest condiments & salad dressings are always loaded with sugar and industrial seed oils. So I stopped buying and started making my own. Here’s my recipe for a quick homemade mayo – it’s delicious and simple and keeps for about 2 weeks in the fridge (I am usually through it in 1 week as it’s dangerously tasty + packs a ton of fat energy in to any meal)!
Must-have Kitchen gadget: Immersion Stick Blender – In addition to making this recipe a breeze, I love using this immersion blender for sauces and soups to get a smooth consistency. If you don’t own one already, I recommend you grab one. I find myself using it all the time, it really comes in handy!
Recall the ingredient list above? With just 5 ingredients here (I would bet you have ALL of them right now!) you’ve got a delicious healthy fat condiment you can feel great about. Give it a shot!
Only 5 Ingredients Required
- 1 Cup Oil (Light Olive Oil or Avocado Oil)
- 1 Egg
- 1 TBSP Dijon Mustard
- 1 Tsp white vinegar
- 1 Tsp Salt
Make Your Mayo!
- Crack egg in to tall cylinder (ie: an old jam jar, or, order up some mason jars) – you want it barely wider than your blender’s blade
- Add mustard, white vinegar and salt
- Blend for 30 seconds!
- Slowly start trickling in the oil, incorporating the mixture. You will notice it slowly thickening.
- Continue adding oil and slowly raise your blender up with the mixture as the level rises.
Other than eating this with a spoon, you can use it as a base for other great dips and dressings. I like to add some sriracha for a spicy version (on smoked salmon, rolled up in nori… bam – keto sushi handroll!), or add ranch seasoning for a great dip. Plenty of options, so enjoy!