Homemade Keto Mayonnaise

Name: Homemade Keto Mayonnaise
Total time: 240 s
Yield: 20 servings
Cuisine: American
Ingredients: 1 Lg. Egg; 1 tsp. Dijon Mustard; 2 tsp. Lemon Juice; 2 tsp. Apple Cider Vinegar; 1/4 tsp. Himalayan Sea Salt; 1 Cup Light/Medium Olive Oil; 5-6 drops Liquid Stevia (to your taste); Pinch Paprika

Rhonda Quinn @rhondas_recipies

This is a variation of a recipe from wholesome yum. I added a few of my own touches. You will need an immersion blender, and 12oz. Wide Mouth Mason jar for this recipe.

Rhonda Quinn @rhondas_recipies

This is a variation of a recipe from wholesome yum. I added a few of my own touches. You will need an immersion blender, and 12oz. Wide Mouth Mason jar for this recipe.

Saved

Ingredients

4 minutes

20 servings

1Lg. Egg
1 tsp.Dijon Mustard
2 tsp.Lemon Juice
2 tsp.Apple Cider Vinegar
1/4 tsp.Himalayan Sea Salt
Add Oil Last
1 CupLight/Medium Olive Oil
Optional items... (to make more like Miracle Whip)
5-6 dropsLiquid Stevia (to your taste)
PinchPaprika

Saved

Steps

4 minutes

1

Crack egg into the bottom of a 12oz. wide mouth mason jar, trying not to break the yolk. Add all other items from the ingredients list on top of the egg.
2

Add oil to the jar, and try not to disturb the egg yolk. When adding the oil, the oil should remain on the top of all your ingredients.
3

Then carefully submerge the immersion blender into the bottom of the jar right where the yolk is. Blend for 20 seconds or so, or until you see most of the jar has turned white. Then very slowly start lifting the blender upward until you reach the top of the oil. Making sure there is no streaks of oil in your jar.
4

Once the Mayonnaise has been blended take a spoon and stir the mayo until it is smooth and well mixed.
5

Store the mayonnaise in the refrigerator for up to, and no more that 3 weeks.