Heathy Homemade Mayonnaise Recipes – Low Carb High Fat Diets

Heathy Homemade Mayonnaise Recipes

partially hydrogenated oils

Making homemade Mayonnaise is actually quite simple.

Making your own means you can control the ingredients that you’re putting into your body. You can avoid the partially hydrogenated oils the FDA admitted were unsafe for human consumption, and it tastes great!

Basic Mayo 

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Ingredients:

  • 2 organic, free range eggs
  • 2 Tablespoons organic apple cider vinegar
  • ½ Teaspoon organic powdered mustard
  • ½ Teaspoon sea salt
  • 2 cups organic, cold pressed extra-virgin olive oil

Instructions:

  1. In a food processor, blend eggs, apple cider vinegar, mustard and sea salt. Blend until combined.
  2. Slowly drizzle the oil into the egg mixture at low speed. Make sure that only a very thin stream of oil is going into the food processor.
  3. Continue to blend until it starts to thicken.
  4. Store in an airtight container for up to 1 week.

 

Healthy Homemade Mayo

Ingredients:

  • 4 egg yolks at room temperature
  • 1 Tablespoon lemon juice
  • 1 teaspoon of Dijon mustard
  • Salt and pepper
  • ⅔ cup olive oil
  • ⅔ cup coconut oil (warm)
Instructions:
  1. Put egg yolks into food processor (can also use blender) and blend until smooth
  2. Add all ingredients except for Oils into the blender. Blend until smooth.
  3. SLOWLY add oil while blending at low speed, starting with olive oil. Then slowly add in the coconut oil.
  4. Store in fridge up to 1 week.

 

Miracle Mayo 

Ingredients:

  • 2 large eggs
  • 4 Tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 2 1/2 cups avocado oil

Instructions:

  1. Put egg into food processor (can also use blender) and blend until smooth
  2. Add all ingredients except for Oil into the blender. Blend until smooth.
  3. Slowly add oil while blending at low speed until mayo thickens.
  4. Store in fridge up to 1 week.

 

Baconnaise (Bacon Mayonnaise)

Ingredients: 

  • 1/2 cup olive oil
  • 1/2 cup bacon fat
  • 2 large egg yolks
  • 1 Tablespoon lemon juice
  • 2 teaspoon apple cider vinegar
  • 1/2 teaspoon mustard
  • 1/2 tsp salt

Instructions:

  1. Combine all ingredients Except olive oil and bacon fat in food processor or blender.
  2. Blend together until smooth and bright yellow.
  3. Slowly add the olive oil with the food processor on low speed.
  4. Slowly add the bacon fat with the food processor on low speed.
  5. Blend until the baconnaise thickens.
  6. Store in an airtight jar for up to 1 week.

 

Roasted Garlic Mayonnaise

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Ingredients:

  • 1 bulb garlic
  • 1/2 teaspoon dijon mustard
  • 3 egg yolks
  • 1 Tablespoon white vinegar
  • 2 Tablespoons water
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 cup olive oil.

Instructions:

  1. Place garlic and oil in a saucepan over medium heat for 5 minutes. Cover, reduce to low heat for 15 minutes.
  2. Remove from heat and roll garlic. Cover and leave for 20 minutes. Remove cover and let cool.
  3. Once garlic is cool remove from oil and squeeze out excess oil from the cloves. Blend bulbs in a food processor until smooth.
  4. Add egg yolks, mustard and vinegar into the food processor and blend until smooth.
  5. Slowly pour oil into food processor in a thin stream. Once all combined add the water, salt, and pepper.
  6. Store in an airtight container in fridge for up to 1 week.

 

Basil and Parmesan Mayo

Ingredients:

  • 1 large egg yolk
  • 1/4 cup packed fresh basil leaves
  • 2 Tablespoons finely grated parmesan cheese
  • 2 anchovy filets
  • 1 Tablespoon of water
  • 4 teaspoons freshly squeezed lemon juice
  • 1 teaspoon freshly minced garlic
  • 1/2 teaspoon dijon mustard
  • 1 cup olive oil

Instructions:

  1. Blend all ingredients except oil in a food processor (or blender) until smooth.
  2. Slowly add olive oil in.
  3. Store in an airtight container in fridge for up to 1 week.

Egg Free Mayo

Ingredients:

  • 2 ripe, fresh avocados
  • ¼ cup olive oil
  • 1 teaspoon of lemon juice
  • ½ tsp garlic powder
  • 1 teaspoon salt
  • 1 tablespoon dijon mustard
  • ½ tsp ground black pepper

Instructions:

  1. Place all ingredients into a food processor and blend until combined and smooth.
  2. Store in an airtight container in fridge for up to 3 days.
Veronica
Veronica
Veronica Childs started losing weight in January of 2014 after discovering and adapting the Low Carb High Fat diet to suit her tastes and budget. Within months she lost the dreaded "Freshman 50" and reached her weight loss goal. With a keen interest in healthy diets and nutrition, Veronica is now certified as a Nutritional Therapist. She continues to eat LCHF, has co-authored four books on the topic, and offers one-on-one consultations by appointment only.

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