Tuesday, March 12, 2013

Home-made mayo

Home-Made Mayo

One of the sauces or dips that can be used with a low-carb/high-fat diet is home-made mayo.
The basic recipe is simple. Variations in taste can be achieved by adding different ingreadients. Use your imagination!


  • 8 egg yolks (pastured eggs taste best)
  • 2 whole eggs
  • Approximately 500 ml of olive oil (I use extra virgin cold pressed)
  • Salt to taste (at least 1/2 teaspoon)
  • Other ingredients to modify the taste, for example:
  1. Lemon juice (1/2 to one lemon) for a lemony mayo (to be mixed in)
  2. 3 or more cloves of garlic for Aioli style mayo (to be mixed in)
  3. Hot peppers for hot pepper mayo (to be mixed in)
  4. Jalapeño peppers, finely chopped cilantro and finely chopped tomato (one small), to be spooned in later and stirred
  5. Horseradish, for horseradish mayo (to be mixed in)
  6. And more..........

It is easiest to mix the ingredients in a food processor, or in a bowl using a hand blender. Blending ingredients with a whisk can also be done, but is difficult and time-consuming.
  • Drop egg yolks (raw), the additional mixing ingredient desired, and salt into the bowl and blend (at medium speed)
  • Then add olive oil one drop or drizzle at a time, until the mayo gets thick
  • After getting thick, the rest of the oil can be poured into the mix in a slow steady stream
  • Add two whole eggs (raw) to make the mixture less thick and more smooth
  • (If there are any ingredients to add, which have to be stirred in by hand, do it now)
Put in a bowl and keep in the fridge for up to 10 days.
Goes well with fish, meat, vegetables, as a bas for salad dressings, as dips or a base for a dip.....

This is Aioli style Mayonnaise with olive oil and garlic.

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