Keto mayonnaise
Description
Homemade keto mayonnaise can be stored in the refrigerator for about 3–4 days, but no longer, as it contains fresh chicken egg yolks. If you wish to extend the sauce's shelf life, scald the yolks over a water bath before whipping. Mustard can be added optionally when making mayonnaise: powdered (reconstituted with water) or grainy Dijon. This mayonnaise is perfect with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Carefully separate the chicken eggs into yolks and whites. Place the yolks into the bowl of a food processor or blender. Add salt. Use farm-fresh eggs; the mayonnaise will turn out more vibrant and colorful.
- 3
Step 3
Beat at the highest speed of a food processor, blender, or mixer for at least 3–5 minutes until the mixture turns pale. If the yolk mixture does not lighten in color, the butter will not incorporate into it.
- 4
Step 4
Gradually start adding the olive oil. It's best to use cold-pressed oil—the sauce will turn out higher quality and more nutritious. Do not add all the oil at once, or the mayonnaise will separate. Patience is key here, but don't slow down the pouring speed. At the very end, add the lemon juice, blend for a few seconds, and turn off the appliance.
- 5
Step 5
Place the prepared sauce into a jar or container, chill, and serve.