Keto Olive Oil Mayo

Store-bought mayo is made mainly with canola oil or other vegetable oils, which we now know contributes to insulin resistance. Even the “olive oil” mayos are cut with vegetable oils too. That is why we developed an olive oil-based mayo that is made with only olive oil. The mayo would last quite a while in the fridge (as long as the egg in the mayo would last). This is about one week. This mayo is perfect for using to make egg salad or chicken salad. Not to mention spreading on Keto or Low Carb bread.

Do I have to use olive oil?

No, you do not have to use olive oil! However, stick to Keto-friendly oils like avocado oil. If you have a strong-flavored olive oil, you may want to use half olive oil and half avocado oil in the recipe below.

My mayo is thin. What did I do wrong?

Thin mayo happens to the best of us! If your mayo is thin, that means the mayo did not form the proper emulsion. To fix this, start with another egg and slowly pour the thin mayo into it, a drop at a time, until the mixture becomes thick.

Can I use a blender?

Yes, but the blender must be small enough for this mayo. If not, a proper emulsion will not form, resulting in thin mayo. For a small batch, it is better to use an immersion blender.

Serving suggestions

Feel free to use this mayo in any recipe where mayo is called for, like in this recipe:

https://www.carbmanager.com/recipe-detail/ug:c5397763-76c4-d815-41f0-8ef3064ad05b/keto-tuna-mayo-avocado-boats