Do you believe that you are unable to manufacture a mayonnaise sauce that is low carb and has no sugar at home? Then you should read this recipe! This keto mayonnaise is rich and creamy, bursting with delectable flavor, and can be ready in only five minutes. The recipe calls for oils that will not cause inflammation and it can’t possibly fail. Do you want to learn how to make Keto mayonnaise that is foolproof and easy to prepare every time? My method involving the blender is the most effective and works like a charm. It is without a doubt the superior mayonnaise that I have ever tasted. You won't be able to go back to buying it in stores after you've experienced it for yourself. 
One of those things that a lot of people avoid doing is making their mayonnaise and for good reason. After several unsuccessful attempts, it is tempting to just give up and go to the store to buy some instead of continuing to try to make it yourself. The fact of the matter is, however, that there are only a few businesses that sell mayonnaise that does NOT include inflammatory vegetable oils. In addition, their products are somewhat pricey, which is to be expected given the high quality of the goods. It's time to give it another go, guys, and gals! My blender You can make mayonnaise in a food processor with the small bowl attachment, in an immersion blender, or with a typical hand-held electric mixer. All of these options are available to you (see top tips below for the methods for these.) The method that utilizes a food processor is, in my opinion, the most straightforward of all three options. This low-carb mayonnaise that has no sugar is delicious in salads (think chicken caesar, egg, or tuna! 
as a dip for zucchini fries, in sandwiches, or accompanied by meat or fish. You'll turn to this recipe time and again because it's a classic. Instruction:
- Get your ingredients prepared ahead of time! To achieve a more satisfying flavor, I made use of a combination of light olive oil and extra virgin olive oil, along with Dijon mustard, apple cider vinegar, lemon juice, salt, and two egg yolks.
TIP: If you have any egg whites left over after making an omelet, save them and add them to the next one you make. Alternatively, you might get in the kitchen and bake a loaf of almond flour bread (this recipe calls for two additional egg whites), as it is a well-liked bread recipe! 2.) In the small bowl of a food processor, combine the egg yolks, Dijon mustard, and apple cider vinegar. Turn on the food processor, and while it is operating, add the oil in a thin stream using the drizzle attachment. Take all the time you need with this! Continue to add the oil in a slow and steady stream until the mayonnaise achieves the desired level of thickness. 
3.) Once the mixture has reached the desired consistency, add the lemon juice and salt and process once more for a few seconds to incorporate. Taste the dish, then make any necessary adjustments to the spice and lemon juice. TOP TIPS To ensure that the mayonnaise thickens properly, a food processor fitted with a small bowl should be used. Alternately, if you are using a large bowl, you should increase or even triple the amount of each ingredient. If you attempt to make too small of a quantity, there won't be nearly enough liquid for the mayonnaise to thicken properly. Check to see that all of your components are at room temperature before beginning. You must do this to prevent your no sugar low carb mayonnaise from becoming separated and thicker. Play around with different oils. To achieve a good light tint, I used a blend of extra virgin olive oil and light olive oil. Mayonnaise can also be made with avocado, macadamia, or walnut oil, which are all excellent ketogenic cooking oils. It is very important to note that the addition of avocado oil will cause the mayonnaise to take on a vivid yellow color. The flavor of extra virgin olive oil might be extremely overpowering for certain individuals, even though it is one of my favorite ingredients in mayonnaise. When using walnut oil, it is essential to pick a kind that is on the lighter side. 
Can this no sugar low carb mayonnaise be made in an immersion blender? Yes! One of the requirements is of the utmost significance: you must employ the usage of an immersion blender that has a tight cup shape at the bottom as opposed to one that has cutout holes. Pick a container for mixing that is only marginally broader than the cup-like form of the blender. It needs to come very close to encircling the blender cup. After adding all of the components, begin to tilt and move the immersion blender ever-so-slightly as the mayonnaise begins to thicken; however, do not move it an excessive amount or the process will be unsuccessful. How to make no sugar and low carb mayonnaise from scratch working with a hand-held electric mixer: Make use of a bowl made of glass or metal, and get started on combining the egg yolks, mustard, and vinegar in the manner specified in the recipe. After that, add a few drops of oil to the mixture while continuing to combine it until you can see the mixture beginning to thicken slightly. While you continue to combine, carefully pour the oil from the side of the bowl into the center of the bowl (not directly into the mixer). Wait until you can see that the mixture has thickened even more. 
After that, proceed to pour the oil in a moderate and steady stream while whisking until the mayonnaise has reached the desired consistency. FLAVOURINGS Once your no sugar low carb mayonnaise is prepared, you can flavor it in any way you choose. Here are some suggestions: GARLIC 2 small chopped garlic cloves or 1 to 2 teaspoons of garlic powder, as desired PESTO 2 to 3 tablespoons of homemade pesto SRIRACHA
- Sriracha, 2 tablespoons to taste
- Coconut aminos, 1 teaspoon
- 1 tbsp lime