Comb the shelves of any grocery store and you will find jars of mayonnaise filled with pro-inflammatory soybean oil, not to mention sugar, corn starch, and disodium EDTA (whatever the heck that is..). Sure,  there are a few commercially available mayonnaise that are listed as being made with olive oil. Yeah, like the one from Kraft. In that “healthy” olive oil mayo is also: soybean oil, canola, modified food starch, disodium EDTA (??), and beta carotene for color…Seriously? YUCK!!!

Once you make this healthy fat version, you will never want a store bought brand again. Your cells blood vessel walls will be skipping around thanking you!  And so will your tongue!

Gather All of Your Ingredients

Low Carb Mayo

Gather All of Your Ingredients

Ingredients:

¾ cup (lite tasting) olive oil

¼ cup avocado oil (walnut, almond, or macadamia nut can be substituted to your taste preference)

1 tsp mustard

1 tsp vinegar (apple cider or white)

1 tsp lemon juice

1 egg

Salt and pepper to taste

Execution

Mayo execution

Add Your Ingredients to a Tall Container

Add all ingredients into your tall container

Blend with Immersion Blender until creamy texture

Use an Immersion Blender Until Creamy

Blend with a hand held immersion blender, until creamy.

 

Enjoy

Directions

  1. Gather ingredients
  2. Pour ingredients into tall container
  3. Blend using immersion blender until creamy
  4. Refrigerate

Nutritional Information

Calories Fat Carbs Fiber Net Carbs Protein
¾ Cup Olive Oil 1440 168 0 0 0 0
¼ Cup Avocado Oil 742 84 0 0 0 0
1 tsp Mustard 3 0.2 0 0 0 0.2
1 tsp Vinegar 1 0 0 0 0 0
1 tsp Lemon Juice 1 0 0.3 0 0.3 0
1 egg 72 4.8 0.4 0 0.4 6.3
Total: 1959 257 0.7 0 0.7 6.5
Per Tablespoon: 109 14.2 0 0 0 0.4

 

Macro

Macro-nutrient ratios

Macro-nutrient breakdown