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Homemade Keto Mayonnaise
Introduce
Chef :
Rhonda QuinnHomemade Keto Mayonnaise
This is a variation of a recipe from wholesome yum. I added a few of my own touches. You will need an immersion blender, and 12oz. Wide Mouth Mason jar for this recipe.
Ingredient
Food ration :
20 servingsCooking time :
4 minutes
1
Lg. Egg
1 tsp.
Dijon Mustard
2 tsp.
Lemon Juice
2 tsp.
Apple Cider Vinegar
1/4 tsp.
Himalayan Sea Salt
1 Cup
Light/Medium Olive Oil
5-6 drops
Liquid Stevia (to your taste)
Pinch
Paprika
Cooking instructions
* Step 1
Crack egg into the bottom of a 12oz. wide mouth mason jar, trying not to break the yolk. Add all other items from the ingredients list on top of the egg.
* Step 2
Add oil to the jar, and try not to disturb the egg yolk. When adding the oil, the oil should remain on the top of all your ingredients.
* Step 3
Then carefully submerge the immersion blender into the bottom of the jar right where the yolk is. Blend for 20 seconds or so, or until you see most of the jar has turned white. Then very slowly start lifting the blender upward until you reach the top of the oil. Making sure there is no streaks of oil in your jar.
* Step 4
Once the Mayonnaise has been blended take a spoon and stir the mayo until it is smooth and well mixed.
* Step 5
Store the mayonnaise in the refrigerator for up to, and no more that 3 weeks.
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