Budget Ketovore: Super Food Mayonnaise

by Kim Andersen

Good luck finding a mayonnaise that isn’t made with seed oils, engineered salt, additives or worse “manufactured food products”, is organic or isn’t a fortune. If you do, let me know, because the best I could find was 250g for $17. OMG! and it wasn’t even organic. I thought, I may as well make it myself at that price! So, that’s what I did, only of course I had to make it better.

 In this recipe I have combined a number of healthy oils, but the recipe can be made with just olive oil or avocado oil, if that is what you have, or any combination of oils. Be sure to use at least 400ml for this recipe.

 Will need:

200ml                  Avocado OIl

170ml                  Olive OIl

Super Oil:           60ml MCT Oil OR 30ml Flax Oil

2                             Egg Yolks

¼ tsp                     Salt

½ tsp                     Apple Cider Vinegar

2 TBSP                  Water

2 TBSP                 Lemon Juice (1/2 lemon)

1 tsp                      Dijon Mustard (or any smooth mustard)

 And:

-med bowl

-hand mixer or food processor (I have not made this with a blender.)

-glass storage jar

 

How to make it:

 Measure out and combine oils. Your total oil should be no less than Set aside.

  1. Combine salt, water, lemon, apple cider vinegar and mix until salt dissolves. Set aside.
  2. Using your bowl and hand mixer, combine and whip together egg yolks and mustard until smooth, about 1 minutes.
  3. Using hand mixer on med-low, very slowly add to yolk mixture half of your oil, directly into the blade well of the mixer. Just a few drops of oil to begin with and mix in. If you add the oil to fast the mayo will not thicken. Be patient. This is the key to perfect mayo. Slowly add just half the oil. Be sure to mix each addition in thoroughly and not too fast on the mixer blades.
  4. Now, add half the apple cider mixture in just the same way as the oil, very slowly. Mix each addition in thoroughly and don’t be tempted to pour it in.
  5. Add in the remaining oil now, in the same slow manner and finish with the remaining ACV mixture, again adding them very slowly. How patient you are will show in your finished product. It’s the magic of making this right.
  6. Gently give the mayo a thorough blending and transfer (preferably) to a glass jar. The glass keeps it perfectly chilled in the fridge. Enjoy.

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