This low carb homemade mayonnaise recipe is here to save the day. It's made with only 5 ingredients and in no time at all, you'll be enjoying delicious mayo in everything from sandwiches to salads.
1 egg yolk (or use egg substitute equivalent)
2 teaspoons lemon juice, or white vinegar
1/4 teaspoon salt
1 clove garlic, peeled and crushed
1/2 cup oil, olive, canola or a blend
Combine the egg yolk, lemon juice, salt, and garlic in a blender. Puree for 15-20 seconds. Scrape down the sides if needed.
With the blender running, slowly add the oil through the feed tube. You must add the oil slowly so it emulsifies.
Transfer the mayonnaise to an airtight container and store in the refrigerator for up to 3 days.
Variations:
Stir in any of the following: 1 tablespoon chopped green chiles or jalapenos; 2 ounces crumbled blue cheese; 1 tablespoon fresh snipped dill; 1 tablespoon roasted garlic; 1 tablespoon chopped fresh basil; 1 tablespoon (or more) pesto; 2 tsp (or more) sriracha or other hot sauce; 1 tsp wasabi or horseradish.
Use fresh, high-quality ingredients for the best flavor and texture.
Always add the oil very slowly to help with proper emulsification.
Experiment with different acids, such as balsamic vinegar, for variety.
If you find the mayonnaise too thick, thin it with a teaspoon of water or additional lemon juice.
Add a pinch of sugar to balance out the acidity if you wish. A pinch won't affect the carb count much but keep it in mind if you are being strict about your carb intake.
For a tangy kick, mix in Dijon mustard or horseradish. Again, check the carb count. 1 teaspoon of Dijon has about .3 grams of carbs.
Taste frequently while mixing in additional flavors, adjusting to taste.
Emulsification is the process that allows oil and water-based ingredients to blend into a stable mixture. This is crucial for mayonnaise to achieve its characteristic creamy texture.
Yes, egg substitutes can be used, but note that the texture and flavor may vary. Look for substitutes designed for emulsification, such as certain commercial products or recipes that use silken tofu. Also, make sure to check the carb count of any substitutes you use.
While olive oil provides a distinct flavor, canola oil or a blend is often preferred for a milder taste. Choose high-quality oils for the best results.
You can use garlic powder in place of fresh garlic. Use about 1/8 to 1/4 teaspoon as a substitute, adjusting to taste.
Homemade mayonnaise can be stored in an airtight container in the refrigerator for up to 3 days. Always check for signs of spoilage before using.
There is some risk in consuming raw eggs due to the potential for salmonella. To minimize risk, use pasteurized eggs or egg products.
White vinegar is a great substitute for lemon juice. You could also use apple cider vinegar or other flavored vinegars for a different taste.
Yes, mayonnaise can be made by hand using a whisk. This method requires more effort and time, as you must add the oil very slowly to maintain the emulsion.
Flavored oils such as garlic-infused oil, herb oils, or chili oil can add a unique twist.
If your mayonnaise breaks (i.e., separates), try to rescue it by whisking in a new egg yolk in a clean bowl, then slowly adding the broken mayonnaise to the yolk while whisking vigorously.
You can mix in various ingredients like fresh herbs, spices, minced vegetables (like onion, shallots, jalapenos, etc), or cheeses to create flavor variations, such as chipotle mayo or herbed mayo. Keep in mind that any additional may introduce extra carbs into the recipe.
It's not recommended to freeze homemade mayonnaise as the texture can change drastically after it thaws.
Store leftover mayonnaise in a clean, airtight container in the refrigerator. Always use a clean utensil to serve the mayo to avoid contamination.
You can experiment with using less oil or replace part of the oil with an ingredient like Greek yogurt or silken tofu to cut down on fat while retaining the creamy texture. Note that this may change the carb count of the mayo.
Blender: For pureeing the egg yolk, lemon juice, salt, and garlic, and for emulsifying the oil.
Measuring Cups and Spoons: For measuring the lemon juice, salt, and oil.
Spoon or Spatula: Used for scraping down the sides of the blender to make sure all ingredients are well incorporated.
Airtight Container: For storing the homemade mayonnaise in the refrigerator.
Optional Items: A food processor can also work in place of a blender for making mayonnaise, or a stick blender can be used for a simpler process.
Sandwiches: Spread this low carb mayonnaise on your favorite sandwich to give it a creamy, rich texture. The mayonnaise acts as an excellent binder that keeps all the ingredients together while adding flavor. Use low carb bread to keep the carb count down.
Dipping Sauce for Veggies: Mix in some sriracha or chopped fresh herbs to create a dipping sauce for fresh veggies.
Deviled Eggs: Incorporate your homemade mayonnaise into a classic deviled egg filling for a low carb appetizer or snack.
Topping for Grilled Fish: Add a dollop of this mayonnaise to grilled fish. Sounds odd but the richness balances out the flavors of the fish and adds a gourmet touch.
Breakfast Wraps: Use the mayonnaise as a spread in breakfast wraps with eggs, avocado, and bacon in low carb tortillas.
Herbed Aioli: Stir in fresh herbs like dill or basil to create a flavorful aioli that pairs well with grilled meats.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
August 29, 2021
Love this mixed with hot sauce! I use it on everything.
Sounds good. But be sure to use only pasteurized eggs to avoid salmonella.