One of the hardest keto foods to find in a store is a mayonnaise without soy or canola oil, and when you do find one, it’s expensive.
Here is my tried and true easy to make mayonnaise recipe!
1 cup avocado oil
1 whole egg, room temperature or cold, either is ok
1 teaspoon to 1 tablespoon unfiltered apple cider vinegar
1 tablespoon mustard
½ teaspoon salt
¼ teaspoon paprika
1 tablespoon water if you want it thicker, optional
Place all the ingredients into a tall glass jar, like a canning jar. Be sure an immersion blender can fit through the opening of the jar.
Let the egg settle to the bottom.
Without turning on the immersion blender, insert it into the jar all the way until the blade is resting on the bottom of the jar.
Turn on the blender, and hold it at the bottom of the jar for 20 seconds. The oil and egg will begin to emulsify.
Begin SLOWLY pulling the immersion blender up, allowing the ingredients to continue to emulsify. By the time you pull the immersion blender to the top of the oil, all the ingredients should be completely emulsified, and you have beautiful mayonnaise!
Taste the mayonnaise and adjust seasonings as needed.
You can add minced garlic to this to make a garlic mayonnaise, or add siracha to make a spicy mayo. You’re only limited by your imagination!