For those of us living a clean ketogenic lifestyle, the condiment aisle can be a frustrating place. You pick up a bottle of "Olive Oil Mayonnaise," turn it around to read the ingredients, and find that the first ingredient is actually Soybean Oil.
Since we know that industrial seed oils are a primary driver of inflammation, this usually means mayo is off the menu.
But it shouldn't be. Mayonnaise is actually a perfect keto food: high fat, zero carb. The solution isn't to stop eating it; the solution is to master the science of making it yourself. It is surprisingly easy, and it all comes down to a chemical process called Emulsification.
The Science: What is an Emulsion?
Oil and vinegar (which has a water base) do not want to mix. If you shake them up, they will eventually separate. This is because water molecules are polar (they have a charge) and oil molecules are non-polar.
To make mayonnaise, we need a "peacemaker" - a molecule that has one end that loves water (hydrophilic) and one end that loves oil (lipophilic). Enter the Egg Yolk. Egg yolks contain a phospholipid called Lecithin. When you blend an egg yolk with oil and an acid (like lemon juice), the lecithin wraps around the tiny oil droplets, preventing them from coalescing. This creates a stable, creamy suspension known as an emulsion.
The Protocol: The 30-Second Method
You don't need to whisk until your arm falls off. You just need a tall jar and an immersion blender (stick blender).
The Ingredients:
1 Cup Avocado Oil (Neutral flavor, healthy monounsaturated fats)
1 Large Egg (Room temperature - this is critical for chemistry!)
1 tsp. Dijon Mustard (Helps stabilize the emulsion)
1 tbsp. Lemon Juice or Apple Cider Vinegar (The acid)
1/4 tsp. Salt
The Method:
The Drop: Crack the egg into the bottom of the jar. Add the mustard, vinegar, and salt. Pour the oil on top.
The Anchor: Place the immersion blender all the way to the bottom of the jar, covering the egg yolk.
The Vortex: Turn the blender on high. Do not move it. Watch the bottom. You will see the white emulsion form instantly as the vortex pulls the oil down into the blades.
The Lift: Once the bottom is thick and white (about 10-15 seconds), slowly pull the blender up to incorporate the remaining oil at the top.
Why Temperature Matters
In cooking, as in chemistry, variables matter. If your ingredients are cold, the oil molecules move more slowly, and the lecithin struggles to coat them. Using a room-temperature egg ensures a successful bond every time.
The Takeaway
Making your own mayonnaise isn't just a culinary flex; it's a health upgrade. You swap inflammatory soybean oil for heart-healthy avocado oil, and you get a fresher, richer flavor that pairs perfectly with a burger or a hard-boiled egg.
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