Thank you to everyone who asked about my Homemade Mayo to use in the Deviled Eggs recipe.
When my family had a restaurant famous for chicken sandwiches, the secret ingredient was house mayo. People would line up for the Broasted chicken, thinking it starred in the sandwich. It wouldn’t have tasted nearly as good without the silky, creamy tang of fresh mayonnaise.
Many people who eat keto avoid mayo. That’s because the store-bought versions contain ingredients like highly processed vegetable oils and artificial stabilizers. Sometimes, the ones in the grocery store even come packed with sugar. A classic condiment, Homemade Mayo doesn’t need anything extra. Real mayonnaise is gluten free, sugar free, and carb free.
When you taste a homemade version, you’ll wonder why you ever bothered with buying mayo from the store. The flavors of farm-fresh eggs, lemon juice, and avocado oil will make you want to eat if from a spoon—no sandwich required.
Less than 5 minutes
2 large eggs
1 teaspoon dry mustard
2 tablespoons freshly squeezed lemon juice
½ teaspoon Kosher salt
¼ tsp pepper
1 cup avocado oil
- In a blender, add eggs, mustard, lemon juice, and salt.
- On high, blend for 20 seconds.
- Remove plug from the lid.
- With the blend running on high speed, slowly drizzle the oil through the plug hole.
- When all oil incorporated, scrape the sides and blend for 20 seconds more.
- Use immediately or refrigerate.
Want a richer condiment? Substitute duck eggs.
You can substitute olive oil for the avocado oil. I prefer the neutral, buttery taste of avocado oil.
Add herbs and seasonings to punch up the flavor. I like to add roasted garlic to make an aioli.