I’m not sure if you’ve looked at the ingredients on the mayonnaise you buy at the supermarket, but it is full of canola oil, soybean oil and sugar and a heap of other disgustingly toxic ingredients that you really shouldn’t be putting in your body.
Well, it isn’t the soybean oil (in its natural form) that is bad for you, in fact, it has many positive health benefits and studies have shown that in its natural state it can improve certain health conditions and is a healthy fat, good for the heart.
Our Keto Olive Oil Mayonnaise is Better for You
It is the fact that companies hydrogenate the soybean oil making into a trans fat, the worst kind of fat for the body and a leading cause of many chronic illnesses including cancer and heart disease. If you’re going to consume soybean oil, best that it isn’t hydrogenated.
Hydrogenation gives products like shelf mayonnaise, its shelf life, along with a bunch of other preservatives.
So Quick and Simple
Anyway, because it is difficult to find mayonnaise that does not contain all the yukky ingredients, we make our own.
That way we know exactly what goes into it and what we are putting into our bodies.
I have tried many different recipes and many of them were good, but many of them were awful.
Keto Olive Oil Mayonnaise FPC Chart
Super Delicious Keto Olive Oil Mayonnaise
The one we are about to share with you is Crazy Simple and super delicious. It can also be used as a base for other condiments.
We use it to make an aioli and a really delicious tartare sauce for our homemade fish fingers.
We make ours using an emersion blender (stick blender) but you could easily use a normal standing blender or even a nutri-bullet style machine.
It would probably work just as well.
Olive Oil Mayonnaise
- 2 x 50g Egg Yolks
- 2 Tbs Lemon Juice Fresh
- 2 Tbs Dijon Mustard or wholegrain
- 2 cups Olive Oil (NOT Extra Virgin)
- 2 Tbs Water
- pinch Sea salt or Himalayan Salt or Himalayan pink
- Place the lemon juice, egg yolks and mustard in a tall narrow container or a jar and pour the olive oil over the top.
- Using an emersion blender (stick blender) or a regular blender, blend until thoroughly combined moving the blender up and down until everything is creamy and thick.
- Store in the fridge for up to 2 weeks.
KETO OLIVE OIL MAYONNAISE
NOW TO PINTEREST!
If you do make our Olive Oil Mayonnaise using one of these, please let us know how it goes in the comments below.