Mayonnaise is a great condiment for the Keto Paleo lifestyle. It is a versatile and tasty way to add nutritious fats to a protein-based dish. This recipe is super easy and can be easily doubled to make a bigger batch. The mayo will keep in the refrigerator for at least 10 days.
Ingredients
- 1 egg plus 1 egg yolk at room temperature
- ½ tsp mustard
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) apple cider vinegar
- ¼ tsp unrefined sea salt or Himalayan salt
- ¼ tsp black pepper, finely ground
- ¼ cup (60 ml) MCT oil
- ¾ cup (177 ml) avocado oil
How to Make It
- You can prepare this recipe with an immersion blender, a regular blender or a food processor. If using an immersion blender, layer all of the ingredients carefully in a large-mouth jar, starting with the egg, egg yolk and mustard, then slowly adding the lemon juice, vinegar, salt and pepper and finishing with the MCT and avocado oils. Lower the immersion blender all the way to the bottom of the jar. Without moving the blender, turn it on, on a slow setting, and run it until all the ingredients have blended together and mayonnaise has formed.
- If using a blender or food processor, blend the egg, egg yolk, mustard, lemon juice, vinegar, salt and pepper until well combined. With the blender still running, add the oil in a very slow, thin, steady stream and blend until the mayo is thick and smooth.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 3718 kcal Calories from Fat: 3564 kcal |
|
% Daily Value*
|
| Total Fat 396 g 1131% |
Trans Fat 0.0 g |
Protein 61.6 g 123% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |