It’s very satisfying making your own condiments from scratch, and even better with the knowledge that you know exactly what has gone into it. This is a great, easy homemade mayonnaise recipe – and I have included another step at the end if you wish to have a zingy version (simply finely grate in some lemon zest). Give it a try at least once and once you get the hang of it, play around adding finely chopped herbs, or lime zest. Since we are only making small amounts – with an understandable shelf-life (no preservatives etc.) – we need only a small glass jug and a small whisk. The macros are calculated on a serving being one generously-heaped tablespoon, so the batch will make about 7 such servings. Store covered in the fridge for no longer than 4 days.
Delicious homemade mayonnaise, coming in at 0g carbs per serving. The recipe yields approximately 180g / 6.3oz and the macros are calculated on a serving of 25g / 0.9oz, which is about one generously heaped tablespoon.
Wet a sheet of kitchen paper and place onto your kitchen work surface. Place a jug or bowl onto it. (I do this to ensure it doesn’t slip or move when I whisk. I found using a small, heavy glass jug works best here. (And no - Pyrex didn't sponsor this post LOL... )
Add the egg yolk, mustard, white wine vinegar and salt into the jug. Use a small whisk to combine well.
After you have weighed out your light olive oil, drizzle a very small amount into the jug and whisk well to emulsify. Continue to do so, drizzling small amounts and whisking well to emulsify the mixture, spending at least 10 seconds of vigorous whisking between each addition.
Be patient here, DO NOT be tempted to add too much oil in one go, as the mixture may split. It should always look smooth after each whisking session.
About halfway through, you will notice the mixture gets a little lighter and starts to slightly thicken.
Continue the process until you have added all the oil. It should look like this:
That’s it! You have just whipped up amazing, homemade mayonnaise. (And now you can skip “arm-day” at the gym!)
For Lemon Mayonnaise, use the Mayonnaise recipe above, and simply add the finely grated zest (use a microplane) of 1 large lemon to the finished batch. Stir well to combine (not included in macros).
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
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Macro Details per serving (approx 1 heaped tablespoon)
Nutritional Information per serving (approx 1 heaped tablespoon)
Calories 184Kcal / 753kJ
Fat 20g of which saturates 3.6g Carbohydrates 0g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 0g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.