Keto-friendly homemade mayonnaise? Yes, please!! It is fresh and adds a delicious creaminess to your dressings and other recipes.
The MCT oil stands for “medium-chain triglycerides” and it’s the same type of fat that’s in coconut oil, except it remains liquid when cool. Hence, it’s perfect for dressings and as a spread.
You may be tempted to substitute less expensive coconut oil for the MCT oil. Don’t do it – you’ll end up with a gooey, sticky, weird texture. No Bueno!
MCT oil is readily available in a variety of places including supplement stores, Target, Walmart, some grocery stores, and even online.
- 2 eggs
- 2 egg yolks
- 1 tbsp fresh lemon juice
- 2 tsp white wine vinegar
- 1 tsp yellow mustard
- ¼ - ½ tsp Himalayan sea salt
- ½ cup light extra-virgin olive oil or avocado oil
- ½ cup MCT oil
Add eggs, yolks, lemon juice, vinegar, mustard and salt to a blender or food processor. Blend on high for 1 minute until frothy.
Reduce speed to medium and begin to slowly pour in oil, beginning with the olive oil, then moving to MCT oil. The process of adding the oil should take 2-3 minutes. Do not rush this process as the slower you go, the better the mayo will turn out.
Transfer to a clean mason jar, cover and store in the fridge for use in many recipes!
This will keep for about 5 days in the fridge.