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.
- 1 egg yolk
- 1 teaspoon white wine vinegar
- 1 tea spoon dijon mustard
- 1/4 pint /250ml oil
- salt and pepper
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
Because the mayonnaise has no preservitives and contains raw egg it is best made in small batches and eaten within a few days.