Ultra thick, creamy, speedy and with no fancy appliances required! This homemade paleo and keto mayonnaise has never been easier, or better.
Homemade Paleo & Keto Mayonnaise ☁️
Ultra Thick ‘N Speedy
Mayonnaise is essentially a high-quality fat bomb, making it the ideal keto and low carb spread! Plus, its ridiculously easy to whip up, a million times better freshly made, and you’ll surely save up a lot of dough compared to the store-bought organic versions.
OK, so there are several ways to get speedy homemade mayonnaise, but most require appliances (and so making larger quantities). Or at the very least you need to make full-egg mayo, as opposed to it’s thicker and creamier egg-yolk counterpart (which is muuuch better in my opinion!).
And don’t get me wrong, immersion blender mayo is awesome and instant. But (and this is a big but!), you either need to use a full egg for proper emulsion as mentioned, or 2-3 yolks so you don’t risk it splitting. And let’s face it, very few people will use up a large jar of mayo in a few days.
So take your whisk out and give your arms a little workout! Or stay lazy (🙋🏿!!), and simply use your whisk attachment with your immersion blender.
Mayo is a simple affair: think yolks, oil, a touch of mustard and a squeeze of lemon. But talking mayo oil is a sure way to divide a crowd!
Don’t use all extra virgin, or your mayo will end up super bitter (i.e. pretty inedible!).
The Golden Rule
Slowly does it! Start by dripping the oil little by little and whisking vigorously and constantly to emulsify it into the yolk mixture.
Once the oil has begun to emulsify readily, you can increase the speed to a small thin stream. But we’re talking a thin stream, don’t overdo it!
Oh, and don’t forget the extra crisp jicama fries!
Homemade 5-Minute Paleo & Keto Mayonnaise
- Add egg yolk, lemon juice, mustard, salt and water to a medium bowl and whisk until thoroughly combined.
- Whisking constantly (you can use the whisk attachment in your immersion blender!), drizzle in a few drops of your oil at a time. Your mixture should be opaque, with all the oil incorporating into the mixture. Once your mixture emulsifies (i.e. begins to thicken), you can increase the speed of oil a tad into a small stream rather than drop by drop. Keep whisking and adding in the oil until a rich and thick mayo emerges (always best to go slower the first time around!).
- Keep stored in the fridge, in an airtight container, for about 3-4 days.