Easy Homemade Keto Mayonnaise

• servings: 16 servings
• active time: 2 minutes
• total time: 2 minutes

Ingredients

1 cup light olive oil (see notes)

1 whole egg (at room temperature, see notes)

1 tablespoon fresh lemon juice

1 teaspoon white wine vinegar

1 teaspoon dijon mustard

Pinch of salt (or to taste)

Directions

Add all the ingredients to the tall cup that comes with an immersion blender, regular blade attached. Place the blender on the bottom and pulse until you see it start to thicken ad get creamy.

Then, with the blender still running, gently raise it up and down to thoroughly mix the mayo until well emulsified. Taste to see if you want more salt, if so, add desired amount. Do not lift the stick until you first see the egg becoming creamy or the mayo will not come together.

Store in the fridge for about a week in an airtight jar.

Nutrition

• Calories: 125 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g