TESTIMONIES OF THE DAY

30 Day Accelerated Testimony: “Hi Maria, I just wanted to let you know I passed the 20 lb. mark today! Yippee!! Thx to the advanced keto 7 day plan for getting the weight loss going again. 14 to go!” – Lisa

Phone Client Testimony: “HI Maria, Things are going well. Down 6 pounds in about 2.5 weeks! Only 8 pounds to my first weight goal of 135. Even more excited, muscle definition is finally starting to come back!  

Photo Testimony of the Day: “I wanted to email you regarding how much your information and site has helped to change our lives. My husband has struggled with his weight all of his life. Of course we have tried everything…from Weight Watchers to Nutri System. I have come to learn he had carbohydrate poisoning. In 2010 at age 49 he had triple bypass surgery. I have included a picture of the weight gain after his surgery in July 2012. And again in 2014 after almost 2 years of keto diet (65 lbs lighter). And I even lost 25 lbs. I love to cook and was so upset about having to learn everything new. But Maria, you have made it such an adventure and I love learning new things everyday. I own an organic food buying club…The Joy of Organics, and soon I will be teaching cooking classes. I only wish I would have learned all of this sooner. My brother died at 69 of carb poisoning. He suffered heart disease, diabetes and more.

I am also including a strawberry shortcake I made with your luscious cake recipe. I have so many more. Thanks so much for all you do. You have taught me so much!” – Joy

To get started on your path to health and healing, click HERE. 

 

homemade mayo

 

Have you seen the ingredients in the Kraft Mayo? How long does it last in the fridge??? Forever!

INGREDIENTS in OLIVE OIL Blend: Water, Olive Oil, Canola Oil, Soybean Oil, Vinegar, Modified Food Starch*, Sugar, Maltodextrin*, homemade mayoEggs, Contains Less Than 2% Of Salt, Mustard Flour, Dried Onions, Dried Garlic, Natural Flavor, Enzyme Modified Egg Yolk*, Beta Carotene* (Color), Lactic Acid*, Potassium Sorbate* And Calcium Disodium EDTA As Preservatives, Phosphoric Acid. *Ingredient Not Normally Found In Mayonnaise.Soybean oil is the main ingredient in SO many store bought products.

Reasons to steer clear of soy:
1. Soy creates phytoestrogens = estrogen like = soy burgers/milk/soybutter
2. Soy is very harmful for low thyroid function.
3. The estrogenic and toxic effect = cancer (of breast/uterus)
4. Growth and thyroid disorders, infertility, and tumor growth
5. Soy = toxic chemicals, unless fermented
6. Blocks the absorption of minerals from the intestines.
7. Contains enzymes inhibitors that reduce protein digestion.
8. Processed soy protein contains carcinogens such as nitrates.
9. MANSANTO’s Round-Up Ready soybeans change the gut flora of intestines causing food allergies and auto immune diseases.

Homemade mayonnaise has a milder, more neutral flavor than the store-bought varieties, and can be customized to meet your tastes (I like garlic mayo). Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors.

homemade mayo

 

 Lemon juice or vinegar adds acidity to the mayonnaise. It also helps flavor the mayonnaise, which, incidentally, has quite a low pH, so is inhospitable for bacteria. Mayonnaise is rarely the culprit in food-borne illness cases: it’s much more likely to be the potatoes or pasta (starch) in the picnic salads causing problems!

To make 1 cup of mayonnaise you will need:

1 egg

1 teaspoons lemon juice or coconut vinegar

1 cup MCT oil

1 tablespoon Dijon mustard

1 pinch of Celtic sea salt

1 pinch of fresh ground black pepper (optional)

Water to thin the mayonnaise

Separate the egg. Reserve the whites for other recipes.

Combine the egg yolk and 1 teaspoon of the acid in the bowl, whisking to combine. You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add the oil very slowly, in a steady stream, while the processor is running or you’re whisking vigorously.

When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. If the mayonnaise is too thick, add enough water to thin it to the consistency you desire, adding it a teaspoon at a time.

Season with the salt and pepper and up to 1 teaspoon more acid, if desired. Store fresh mayonnaise in the refrigerator and use within 5 days. Makes 18 servings.

Nutritional Information (per serving) = 87 calories, 9.8g fat, 0.3g protein, 0g carbs, 0g fiber

homemade mayo

BROCCOLI CAULIFLOWER SALAD
10 slices bacon
½ head fresh broccoli, cut into bite size pieces
½ head fresh cauliflower, cut into bite size pieces
¼ cup red onion, chopped
3 TBS coconut vinegar (or apple cider vinegar)
1 drop stevia glycerite (or 1 packet Swerve)
1 cup homemade mayonnaise
OPTIONAL ADDITIONS: baby tomatoes, avocado chunks, sunflower seeds, hard boiled eggs, chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium bowl, combine the broccoli, cauliflower, hard boiled eggs (if using) and onion. In a small bowl, whisk together the vinegar, stevia and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. Makes 8 servings.

Nutritional Information (per serving) = 358 calories, 9 carbs, 4 fiber

80 Comments

  • Anonymous says:

    Just wondering how a potato or pasta causes food borne illness????

  • It is the same thing that happens in our body. The yeast grows on the starch and sugar. When people get candida, it is from yeast overgrowth caused by a high starch and sugar diet.

  • Angelika says:

    Hi Maria,

    I remember growing up in Poland my mother would often make her own mayo and it was so yummy. Today living in Canada and with all the food scares I’m thinking twice about eating something that contains raw egg. I would love to make my own mayo, since everything that is available here is just full of preservatives and other junk… What’s your take on this?? How do you manage?

  • Hi angelika!

    I get my eggs from a farmer down the road. But most store eggs are pasteurized so I wouldn’t worry too much;)

    Happy eating!

  • Anonymous says:

    Is monoglycerides bad for us as well?

  • TeresaKay says:

    question.. the recipe says 1 egg but then it says seperate the eggs. The recipe calls for only 1 egg right?

  • TeresaKay says:

    ok,, mine did not thinken up..lol… I believe the volume was to little for the food processer, because I ended with half the old in there before it started mixing… next time I will do it by hand.. 🙁 I am still using it anyways I dont have any more nut oil to try it again…

  • Jenn says:

    Can you make this with a different oil, like olive oil?

  • Just made this mayo, it tastes amazing! Added some mustard to it too, I like it a bit better this way. Broiled chicken, tomato, cheese, wrapped in an iceberg leaf+mayo=great dinner 🙂

  • Fernanda says:

    Could I sub a different oil such as olive because avocado is very hard to find here.

  • Fernanda says:

    Also what is the nutrition of the mayo alone and is there a way that I could make less because there is no way we could use 1 cup in five days.

  • Fernanda says:

    Hi again I was also wondering if you have any insight for Tunas aka cactus fruit and if it is healthy or not? My family really likes them and I’m not sure if they are low carb or ok to eat on a low carb diet?

  • Olya says:

    Hi Maria, I’ve made your mayo before and it worked out great. But today it remained thin: I used egg yolk, coconut vinegar and MCT oil. Any ideas why it did not work out? I used blendtec to make it. Thank you.

  • Claire says:

    HI Maria

    How many servings and what is the nutritional info

    Thanks

  • Janice says:

    I love making my homemade mayo. I have found it faster and less mess to put all ingredients in a wide-mouth mason jar and then use an immersion blender to emulsify. It works great. Just put the blender all the way to the bottom and turn on. Leave it there and watch the mayo begin to form up the sides. Once the oil is mostly incorporated, you can begint to lift the blender out and back down again to incorporate the remaining oil. I also add a tiny bit of garlic powder. 😀

    • cemmerich says:

      Awesome! 🙂

    • Melissa says:

      Janice/genius, this worked like a charm. Beautiful. MCT mayo in less than 2 minutes. Thanks so much for sharing this tip! (And thanks Maria, for a wonderful and healthy mayo recipe).

  • Kelly says:

    Janice
    That is awesome. I have to buy a hand blender now!

  • Gail Holcomb says:

    I will definitely try this when I get my MCT oil in the mail. For those that found the mayo thin or the oil did not incorporate, you practically have to add the oil a drop at a time at first, and even after it starts to thicken the rest of the oil should just be dribbled in very slowly. I use a blender and it works great.

  • Kim says:

    Very interesting info about MCT…

  • Judy says:

    Do you use the chopping blade on a food processor when making mayo? It seems so opposite of a whisk, but I just can’t imagine what attachment/blade to use with my food processor.

  • Misty says:

    I just made this in my KitchenAid stand mixer with the whisk. Turned out a great consistency but seems to just taste like oil. Have you ever tried other ingredients like herbs or other acids?

    • cemmerich says:

      I have made them with other herbs and things (great with a little heat or more lemon).

  • Judy James says:

    I tried this recipe today, and although it emulsified and was thoroughly blended, it didn’t thicken. It stayed the consistency of oil, even with the addition of another egg yolk. I was using an immersion blender.

    I really want to make my own mayo, to avoid the soy oil in the commercial stuff, but haven’t been having much luck with the texture. Any ideas?

    • cemmerich says:

      Sorry, not sure what happened. Maybe watch a youtube video to see if your technique is off. 🙂

      • Judy James says:

        I’ll do that… thanks. FYI, I looked in the fridge later on, and the mixture had completely separated. I assumed that MCT oil would firm up in the fridge like other oils, but not so much. I thought MCT mayo would be a better option than just putting it in my coffee, but I probably won’t waste that much of the oil again. 🙂

  • Judy James says:

    Another FYI – I took the mixture out of the fridge, added a heaping teaspoon of Dijon mustard, and blended again. Lo and behold, it immediately started to thicken, and I even had to add a bit of water. Do you start with cold ingredients when you make mayo?

  • Amanda Lustig says:

    Hi Maria,
    I have used MCT oil in the past and I get significant stomach cramps. I see several of your reciepes contain MCT oil. Can I use anything else?
    Amanda

    • cemmerich says:

      MCT oils take a little time for you body to adjust to if you haven’t been consuming them. Try adding in slowly. 🙂

  • angela says:

    Have you made this mayo with the SkinnyFat MCT oils or just the MCT oil you have (Now Sports) on this site? If you have used the skinnyfat, is it better to use the coconut oil one or the olive oil one? I have not attempted this recipe yet because I didn’t want to make a mayo that tasted at all like coconuts. I really love hellman’s so I want to try to make a mayo that closely resembles it. I’ve never made a homemade mayo so I’m a little nervous. Would you say the lemon or the vinegar would be better for this? Thanks.

    • Judy James says:

      Angela, I’ve made it with the NOW MCT oil, haven’t tried it with SkinnyFat. I have better luck when I add a bit of Dijon mustard, and if I don’t go overboard with the mustard, the taste comes pretty close to Hellman’s. You can adjust the lemon/vinegar/seasonings a bit, too, to get the taste you like.

      I also sometimes mix MCT oil with other oils, especially flax, almond, macadamia or avocado oils.

    • cemmerich says:

      Yes, SkinnyFat would work great too. I think a little of both would give that tangy flavor. 😉
      http://www.caltonnutrition.com/affiliate.html?p=cemmerich&w=homelanding

  • Melissa says:

    Hia, wondering if this mayo can be frozen? I’m keen to make it but know that I probably won’t get through it all in five days. Thanks so much!

    • Judy James says:

      When I make mayo, I add a bit of whey and let it sit on the counter for several hours to ferment before putting it in the fridge. I got the idea from another recipe for homemade mayo, but don’t remember where it came from. That seems to make it last longer – I’ve used it even after a couple of weeks, and it was still very good. I get the whey from my Greek yogurt – once I’ve spooned some out, there’s always some extra whey that drains into the cavity. By the time I want to make another batch of mayo, I’ve accumulated at least a couple of tablespoons of whey. It also helps give my mayo a little “tang” that I like.

    • cemmerich says:

      It would probably break and you probably wouldn’t like it after it thaws. It should last at least 2 weeks in the fridge. 🙂

  • Melissa says:

    Thanks for a great idea! Sadly I’ve had to lose dairy due to autoimmune issues so whey isn’t an option anymore. Would anything else work? Appreciate your help!

  • Janet t says:

    hi maria, was wondering if the wonderful coconut expelled oil from coconut traditions would work this recipe. I love that coco oil. it isn’t too oily and I can put it on my skin and it doesn’t taste like coconut either. love that stuff, thanks for the recommendation. thanks maria for all you do.

  • Lucrecia says:

    Oh Maria!! Thank you thank you thank you! (You surely must be tired of me and my hyperbolic comments every five minutes, but REALLY, thank YOU!) Just made a batch of mayo this morning – used 2 egg yolks, some celtic sea salt, about 16 oz of coconut oil, in addition to a bit of olive oil and then, instead of fresh lemon juice which has a fair amount of carbs, I took your suggestion and used 3 TB of carb free coconut vinegar. Almost swooned when I tasted it. Just THE most yummy stuff ever. (And I realised when I consulted your recipe that I’ve been using too many egg yolks. Seems that I’m able to tolerate them in small quantities now.)
    Breakfast was therefore 2 slices of bacon, some celery fried up in bacon grease with sage and salt, finished off with some fresh cilantro and a small flax seed and garlic muffin with 2 TB of your mayo to grease the whole thing up. I ended this off with a quarter of one of your energy bar thingies (without the chocolate topping) and not only was this sufficient for me, but I am wonderfully replete. Oh my hat! Such deliciousness. My mouth is still reeling with pleasure.

  • Anna says:

    Forgive me if I am wrong, but I don’t see your nutritional information anywhere on your homemade mayo. Can you post that or tell me where to find it? Thanks so much!

  • Lisa says:

    Made this mayo earlier this week and with the guidance of all the comments I used my immersion blender. So Yummy and easy! I used the mayo for crab BLT’s a few times this week!

  • angela says:

    Do you use both the lemon and vinegar or is it supposed to be one or the other?

  • Lisa says:

    I made this today and it was looking good until the very last bit of MCT oil and then the nice creamy texture liquified! Any way to fix? I added dijon and then another yolk and its still liquid. I’m bummed because I used MCT oil and I don’t want this to go to waste 🙁

  • Lisa says:

    Hi Maria – I tried another half batch and same thing :(. I must have had some crazy luck the first time 🙂

    I went on the net and found that having warm ingredients and bowl is key. So warmed a jar with egg yolk then slowly added half batch and it thickened up beautifully, phew! I’m ready for lunch! For my first full batch I’m thinking maybe add some sour cream and some herbs for a dressing?? thoughts?

  • Ruth says:

    Maria, I have tried making your mayonnaise from your book that calls for light olive oil. Why the change to MCT? I have never gotten it to come out tasting good. I have my own free range eggs, and have tried several times. Sometimes I get it to thicken but then it goes to runny again. Any insight to what I can be doing wrong. I find I can get it to thicken faster with room temp egg rather than a refrigerated one, but this too gets runny before I am done.

    • Maria Emmerich says:

      MCT oils are better for fueling the body when in ketosis. I would google and watch a video with tips for making mayo. 🙂

  • Allie says:

    Is this MCT oil tasteless? Is this the best brand of MCT oil?

  • Trish says:

    I am going to try this mayo recipe. I tried Baconaise but it didn’t come out right. Like you said in the recipe, it turned back in to liquid. I tried to save it and I it started coming back and then went to liquid again and separated. Luckily, I have lots of bacon fat 🙂 I used my blender (just normal type, not a fancy one) because my food processor (the one you recommended a year or so ago, Hamilton Beach) was too shallow to pick up just the two egg yolks when first starting the recipe. If my bacon fat was warm, would that cause the baconaise to fail?

  • Amy says:

    My mayo stays a liquid! I first used my mixer and then a Bullet but neither worked!! Should I use a food processor or blender? There’s only one speed for the bullet…Thanks!

  • […] 3 TBS coconut vinegar (or apple cider vinegar) 1 drop stevia glycerite (or 1 packet Swerve) 1 cup homemade mayonnaise or baconnaise OPTIONAL ADDITIONS: baby tomatoes, avocado chunks, sunflower seeds, hard boiled eggs, […]

Sign Up For Our Newsletter!

Never miss a recipe or post! Also get exclusive Discounts and Coupons!