Back when I started my first round of Whole30, before I found out I was pregnant, I was a little saddened that I was unable to enjoy some of my more favorite “healthy” foods because they included non-approved ingredients. Some may think that the Whole30 is some ultra-strict, no fun diet. That is FAR from the case. In fact, Whole30 is the opportunity to try and discover new blends and flavors of foods and meals.
My number one yummy food that I missed was thick, creamy mayonnaise.
Looking through the grocery store aisles, there are many varieties of low carb mayonnaise, but none of them are “healthy”. Now you can BUY low carb mayonnaise, but it is pretty pricey. But making mayonnaise seemed like a daunting task.
I had given up on making homemade, low carb mayonnaise. My first attempt was a complete disaster. It was so much of an exact science that it came out as a milky white substance instead of thick, creamy mayonnaise.
I thought that I would be stuck not being able to make tuna salad or egg salad until after this round was finished. Luckily, with the help of Pinterest and a little experimenting, I was able to create the easiest, most delicious and FOOLPROOF low carb mayonnaise.
My secret: The Immersion Blender!
How to Make Basic Low Carb Mayonnaise
Equipment
- A tall and narrow container. Make sure that has an opening wide enough to accommodate your immersion blender (sometimes called a stick blender). With all of the various sized glass jars I had, none would accommodate my blender, so I ended up using the 3 cup container that came with my blender.
- An immersion blender. This is the trick to perfect homemade mayonnaise. I tried using a blender before, and it ruined the mayo texture. Some swear by a whisk, but it can take a LONG time. Get a nice 2-speed immersion blender and watch the magic happen.
Low Carb Mayonnaise Ingredients
- 1 egg
- 1 cup light tasting olive oil OR avocado oil
- 3 tablespoons of Apple Cider Vinegar, or fresh squeezed lemon or lime juice
- 1 teaspoon of salt
Tips:
- You can stir in additional ingredients like—fresh herbs and spices—after you make your mayonnaise to make it uniquely your own. You can also experiment with different oils and juices/vinegar.
- It is best to store your homemade mayo in a sealed container and keep it in the refrigerator for up to a week.
Easy Low Carb Mayonnaise
Store your homemade mayo in a sealed container and keep it in the refrigerator for up to a week.
Notes
You can stir in additional ingredients like—fresh herbs and spices—after you make your mayonnaise to make it uniquely your own. You can also experiment with different oils and juices/vinegar.
Ingredients
- 1 whole large fresh egg
- 1 cup light tasting olive oil OR avocado oil
- 3 tablespoons of Apple Cider Vinegar, or fresh squeezed lemon or lime juice
- 1 teaspoon of salt
Instructions
- Place ingredients into the container.
- Allow the egg to float to the bottom of the container.
- Place the immersion blender at the bottom of the container.
- Turn on the blender at the LOWEST
- Continue to keep the blender at the bottom of the container for 30 SECONDS. You will start to see the mayo coming to the top.
- After the 30 seconds, SLOWLY begin to bring the blender to the top allowing all the oil to be blended.
We go through tons of mayo in our house and while we don’t watch carbs here, I never realized I could make my own mayo so I am excited to try this.
Woah ! I never thought about making my own mayo! I have been using Greek yogurt as a substitutes, but some recipes it does not work well with – like coleslaw – This is great thank you
I’ve never try making mayonnaise at home. Looking forward to trying this recipe.
I love using avocado oil so I think this would be a great substitute since I’m not a fan of traditional mayo.
That mayo looks like a great topping on sandwiches. I have never made this before but i should try it soon.
This looks like a great option for people who want the mayonnaise flavor without all the calories.
I honestly never would have thought to make my own mayo, but it sounds easy enough. Thanks for inspiring me to try something new!
I’ve never tried to make my own mayo before. I might have to and compare it with the store bought version!
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Wow! Never really thought of making a Homemade Low Carb Mayonnaise. This is such a great idea especially for me who loves using Mayo in some of my recipes
I’ve never made mayonnaise at home but I will definitely try this recipe!
I have never tried making my own mayonnaise before. Thank you for the recipe. I’m going to whip some later.
I had no idea! I avoid mayo just because of all of the fat and calories, but with this I can have mayo again!
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This is mayo is so much better than store bought and easy to make!
I’ve always wanted to make this myself. I’m going to give this a try. I love that it’s low carb too.
Avocado oil, sounds yummy. That is one thing I have not used or even tasted before.
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I would love to try this. It is such a simple way to cut back on acrbs.
I make homemade mayo too and it’s so yummy. I don’t understand why everything you buy in stores has added sugar.
This low carb mayonnaise looks delicious. I need to try it it looks so simple too.
I’ve made pretty similar Mayo a few months ago. I agree with you, it’s so easy to make! Your mayo looks so good!