Let’s talk mayo for a hot second, shall we? If you are doing Keto you know mayo can be a really great source for extra fat in your diet. But we want to make sure we are getting the RIGHT kind of fat. I’ll show you how in this super easy avocado oil mayo tutorial (check out the video with my super cute assistant!).
One of the benefits of the Keto way of eating is reduced inflammation. But conventional mayo is made with canola or soybean oil which top the chart for inflammatory foods. If you are trying to reduce inflammation in your body there are much better alternatives!
This mayo is made with avocado oil. Don’t worry, it’s refined so it doesn’t taste like avocado. (Actually, avocado flavored mayo sounds pretty dang delicious to me, but that’s a topic for another blog post.) I’ve actually always hated mayo and even the smell of it turned my stomach. I don’t know what possessed me to make my own. I guess I felt like I was missing out on something big in life, lol!
Anyway, this mayo tastes nothing like the store bought variety. It’s rich, and creamy, and smooth. You don’t have to use it, but the lemon essential oil gives it a nice, bright flavor profile. Mayo purists may be hating on me right about now, but my mayo eating boys and husband enjoy it and proclaimed it the best mayo ever so we’re gonna go with that. Feel free to sub lemon juice for the vinegar, too!
3 egg yolks
1 T water
1/2 tsp pink salt
2 T Apple cider vinegar (or lemon juice)
1 drop lemon essential oil (optional)
1 cup avocado oil
Blend yolks, water, salt, essential oil and vinegar in food processor with a couple pulses. Turn the food processor on and slowly add oil in a steady stream. Let it blend until it’s all emulsified (2-3 minutes). Turn it off and scrape the bowl making sure to get under the blade. Turn it on again for another minute to make sure you don’t have any separated oil. Store in a glass container in the fridge.