Homemade keto mayonnaise made from olive oil

Homemade mayonnaise is always healthier and fresher than store-bought mayonnaise. This homemade keto mayonnaise contains 2g of saturated fat per serving. The sauce is made with olive oil, egg yolk and mustard powder. Using a blender, this sauce can be prepared in 5 minutes. The sauce is kept in the refrigerator in an airtight container for 3-5 days. From the specified number of components, about 1 cup of mayonnaise is obtained.

Ingredients

• ½ tea spoon. sea ​​salt
• ½ tea spoon. dry mustard powder
• 2 table. spoon. lemon juice
• 1 cup olive oil

Directions

1. Chill olive oil in the freezer for 20-30 minutes.
2. Place chicken eggs, salt, mustard and lemon juice in a blender bowl.
3. Mix the ingredients for 30 seconds using a hand-held knife or whisk attachment.
4. Turn the blender on low and gradually add olive oil to the rest of the ingredients.
5. Stir until the mayonnaise thickens and turns into a homogeneous mass. The mayonnaise is ready.