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Mayonaise

If you are serious about keto then sooner or later you will start to make your own sauces, this is because shop bought mayo is full of unwanted items including sugar and generally uses rapeseed oil. making your own home made mayo allows you to control the ingredients and it is quite easy as long as you appreciate how much the oil wants to resist emulsification.

 

The ratio is 1 egg yolk to 1/4 pint of oil, mayo is best made with flavourless oil but any will work. Virgin olive oil is best avoided as its expensive and if it is good quality it will have a distinct flavour. mild olive oil  works fine as does advocado oil.

 

ingredients

  • 1 egg yolk
  • 1 teaspoon white wine vinegar
  • 1 tea spoon dijon mustard
  • 1/4 pint /250ml  oil
  • salt and pepper
In addition to the ingredients you will need a small bowl,a whisk,and a jug. you also need to keep the bowl in place while you whisk in the oil, I have a non slip mat but a damp dishcloth works well
Seperate the egg and place the yolk in the bowl and place the bowl on the non slip mat
Add a tea spoon of Dijon mustard and a teaspoon of white wine vinegar to the egg yolk
whisk the egg,vinegar and mustard together
Measure the oil into a jug, and start to drip the oil into the egg mix very slowly to begin with. 

The oil and egg mix will not want to mix together ,so it is important that each drop of oil is incorporated before you add the next drop. This can take a few minutes

After you have added about 1/4 of the oil and you have a pale mixture that is starting to thicken you can add the oil a little bit quicker
Keep whisking and it will get thicker
when all the oil is used up you will have mayonnaise. Keep covered in the fridge.

Because the mayonnaise has no preservitives and contains raw egg it is best made in small batches and eaten within a few days.

 

 

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