Healthy Homemade Mayo - Three Ways

Step 1Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk. You can reserve the egg white for another recipe such as our low-carb bread.

Step 2Place the egg yolk and the Dijon mustard (try homemade mustard) into a bowl. Add 1 teaspoon of vinegar (reserve the other 2 teaspoons for step 6) - that will help the mayo emulsify. Secure the bowl with a piece of cloth or kitchen towel and blend until well combined.

Step 3Use a food processor (or a hand whisk). Turn it on and very slowly start to drizzle in the oil.

Step 4Using extra virgin olive oil may make the taste of your mayonnaise too strong. Try mild olive oil, avocado, macadamia, sesame, almond or walnut oil and discover what your favourite one is - it won't affect the net carb content.

Step 5Keep pouring the oil until the mixture starts to look more like mayonnaise. Then, a slow steady stream of oil can be added. Keep the food processor on until it gets to a desired thickness. If the mayonnaise is not thick enough, add a bit more oil.

Step 6After you pour all the oil in, add lemon juice, vinegar and season with salt. Add a few drops of stevia (if needed) and mix well. If it's too thick, add a few drops of water.

Step 7Mix until well combined. Adding the lemon and vinegar will turn the colour to a light yellow.

Step 8When the mayonnaise is done, put it in a glass container and seal well. You can store it in the fridge for up to a week. This is how the mayo looks like if you use macadamia or walnut oil.

Step 9And this is how the mayo looks using virgin avocado oil.