Quick Blender Garlic Mayonnaise

Name: Quick Blender Garlic Mayonnaise
Prep time: 5 min
Total time: 5 min
Ingredients: 1 large egg yolk; 1 tbsp apple cider vinegar (15 ml); 1 tsp Dijon mustard; 1 small garlic clove, minced or ½ - 1 tsp garlic powder or 1-2 cloves roasted and finely chopped garlic; ¼ tsp sea salt; ¾ cup avocado, macadamia, walnut or light tasting olive oil (180 ml/ 6 fl oz); 1 tbsp lemon or lime juice (15 ml); Optional: 1 - 2 tbsp whey or powder from 1 probiotic capsule

Jo HardingUpdated 9 October 2023★★★★★4.6 (30 ratings)

Ready in 5m
0.2 g net carbs
108 kcal
Serves 14

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Quick Blender Garlic Mayonnaise (low-carb, keto, paleo)

Mayonnaise is a staple for many on a keto diet. Homemade is the best because it doesn’t contain any additives, thickeners or non-keto friendly sugars.

This low-carb blender garlic mayonnaise is made with avocado oil but you can experiment with a light olive oil, macadamia or walnut oil too if you prefer. Extra virgin olive oil, I personally love, but it’s not for everyone, it can be quite strong. Avocado, walnut and macadamia taste best I think.

To make this quick blender garlic mayo, I used a food processor but you can use a hand whisk (if you’ve got the muscles,) an electric mixer or even an immersion blender.

I used fresh garlic but you can also try roasted garlic (makes it less strong and slightly sweeter) or garlic powder.

I’m thinking it would be great paired with our keto Parmesan Chicken Wings or Healthy 5-minute Tuna Salad. What would you dollop it on?😊

Using raw eggs? If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Step-by-step

Make sure all the ingredients have reached room temperature. We used extra virgin olive oil but you can use other options including avocado, macadamia, walnut or light tasting olive oil. Extra virgin olive oil has a strong flavour which you may like or dislike so keep that in mind.
Separate the egg white from the egg yolk. You can reserve the egg white for another recipe such as our low-carb bread.
Place the egg yolk, apple cider vinegar, dijon mustard, minced garlic and salt in the small bowl of a food processor. If you use a large bowl you’ll need to at least double the ingredients or it won’t thicken as there’ll be too much space. To mince the garlic, use a garlic press or a grater.
Start the food processor and very slowly drizzle in the oil whilst the blade is running. Keep slowly pouring in the oil until the mayonnaise reaches your desired thickness. If the garlic mayonnaise isn’t thick enough, add a bit more oil.
Note: Some food processors have a small container with a hole specifically designed for this purpose so you can pour all of the oil in the container as it will drizzle very slowly.
Once thick, add the lemon juice and blitz again for a few seconds to combine.
Taste and readjust the seasoning to taste.
Note: If it’s too thick you can add a few drops of water and stir through. If you like it sweet, feel free to add a few drops of stevia or up to 1 tbsp of powdered erythritol.
To make the garlic mayonnaise last a few months, add 1 - 2 tbsp of whey or ¹/₄ tsp of probiotic powder (empty out 1 large capsule). If adding either of these, ensure you let the mayonnaise rest in the open kitchen for 8 hours to activate the enzymes and keep your mayonnaise fresh. You can then put it in the fridge in a sealed glass jar for up to 3 months.
If you don't use the probiotic, store in a glass jar with a sealable lid in the fridge for up to 1 week. For more tips on how to make mayo using an immersion blender or a hand whisk, follow the instructions in this recipe.

Recipe