This mayonnaise recipe is something I started making early on in my low carb journey, because shop-bought mayo has questionable ingredients.
When I decided to adopt a low carb lifestyle, 7 or so years ago, I also went on a crusade to remove all remaining sugar, refined grains and seed oils from my diet.
That meant I had to get rid of all industrial processed foods from the house.
This comes with a downside when it comes to things like mayonnaise because all store bought mayo contains rapeseed oil, sunflower oil etc. Even those that claim to be made with olive oil contain only a little olive oil, enough to make the labelling legal, the rest is made up of cheap PUFA seed oils.
This simple mayonnaise recipe was my solution. A friend of ours is a French chef and the two of us discussed how to make a simple mayonnaise using olive oil and without having to do the slow drizzling of oil that TV chefs advocate.
I add the oil steadily (much faster than advised on TV), but Jacques assured me that I could just tip it all in as long as I whisked it really briskly.
In all the time I've been making this mayonnaise recipe this way, it has only split on one occasion.
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1 large Egg
1 Tbsp Dijon Mustard
1/2 to 1 cup Olive Oil (light oil - full flavour oil will be give too strong a taste)
1 Tbsp Lemon Juice
Choice of flavouring: e.g. 1 Tbsp Wholegrain Mustard, 1 Tbsp Crushed Garlic
This recipe works best if you leave the egg and mustard at room temperature for a bit.
Separate the egg yolk and egg white (reserve the white to add to scrambled egg or omelette for a little more protein).
Mix the egg yolk and mustard together in a glass bowl (I use a jug because it has a handle to hold).
Add the oil steadily and whisk briskly until the mayonnaise sets.
Add the lemon juice and whisk briskly.
Add any flavouring you wish to add and whisk to combine.