Module 2 · Sauces
Mayonnaise & aioli (from scratch)
Mayonnaise & aioli (from scratch) is a keto sauce with 0.2 g net carbs, 0 g protein and 23 g fat per serving (208 kcal). It serves 10 and takes 5 minutes in total.
A jar of pale-gold mayonnaise made in three minutes: better than any shop version, and the base for a dozen sauces.
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Allergens in this Ketogeni recipe: eggs, mustard, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 10 servings · Active time: 5 min · Total time: 5 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 0.2 g |
| Protein | 0 g |
| Fat | 23 g |
| Energy | 208 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1 piece large organic egg yolk (or 1 whole egg for the blender method), at room temperature
- 1 tsp Dijon mustard (sugar-free)
- 1 tbsp fresh organic lemon juice or white wine vinegar
- 240 ml mild oil: organic light olive oil, avocado oil, or half and half
- 0.5 tsp fine sea salt
Step-by-step method
- Start the base. In a medium bowl, whisk the yolk, mustard, lemon juice and salt until smooth. Set the bowl on a damp towel.
- Add the oil by drops. Whisk constantly, adding the oil literally drop by drop for the first 2 tablespoons.
- Thin stream. Once it looks thick and creamy, add the rest of the oil in a slow, steady stream, whisking all the while.
- Taste. Add more salt, lemon or mustard. Thin with a teaspoon of water if too stiff.
- Put 1 whole egg, the mustard, lemon juice, salt and oil in a tall jar just wider than the blender head.
- Press the blender flat to the base and switch on. Hold still for 10 seconds as white mayonnaise forms at the bottom.
- Slowly lift the blender to bring up the rest of the oil.
Chef’s tips
- Everything at room temperature. Cold eggs and oil make mayonnaise reluctant.
- Rescue a split mayonnaise: put 1 tsp mustard (or a fresh yolk) and 1 tsp water in a clean bowl, then whisk the broken mayonnaise into it a spoonful at a time. [photo: rescue]
- A mild oil is kinder than bold extra virgin; its bitterness sharpens in the blender.
- Raw egg: use fresh organic eggs and keep the jar cold. Anyone vulnerable (pregnancy, very young or elderly) should use a pasteurised egg.
Variations
- Lemon-herb: chives, tarragon, dill.
- Chipotle-lime, harissa, saffron, wasabi.
- Roasted garlic aioli: mash 4 roasted cloves in.
- Ranch-style: mayonnaise, double cream, herbs, garlic.
- Tartare: chopped capers, cornichons (sugar-free) and shallot.
Storage
Keeps in a clean jar in the refrigerator for 4–5 days (homemade, raw egg). Do not freeze. ---
Questions and answers
How many net carbs are in Mayonnaise & aioli (from scratch)?
One serving has 0.2 g net carbohydrates, 0 g protein and 23 g fat (208 kcal). The recipe makes 10 servings. These figures are estimates; your own ingredients may differ.
Can I make Mayonnaise & aioli (from scratch) ahead, store or freeze it?
Keeps in a clean jar in the refrigerator for 4–5 days (homemade, raw egg). Do not freeze. ---
Which allergens are in Mayonnaise & aioli (from scratch)?
It contains eggs, mustard and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Mayonnaise & aioli (from scratch) vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Mayonnaise & aioli (from scratch)?
Yes. Lemon-herb: chives, tarragon, dill. Chipotle-lime, harissa, saffron, wasabi. Roasted garlic aioli: mash 4 roasted cloves in.