Method. Combine the brine, mustard, vinegar, garlic and salt in a tall glass jar or tall cup fit for a stick blender (immersion blender). Use the blender to roughly blitz the garlic up. Very slowly pour in the oil and blend at the same time, to create an emulsion. It will start off thin and then it will thicken.
The oil is the base of a good mayonnaise, so you need a quality 100% vegetable oil. Extra virgin olive oil will give the mayonnaise a nice strong flavor. For a lighter flavor, a good canola oil will also work for a smooth and creamy base. One of the main mistakes people make when making mayonnaise is using cold eggs.Grab a tall, wide-mouth glass jar and crack an egg into the bottom of it. Make sure the jar is wide enough for the immersion blender to fit! Do not use a bowl, you need a tall vessel with sides. Add the rest of the ingredients on top of the egg, except the avocado oil. Finally, pour the oil on top.
7 ounces of Macadamia Oil; 20 ounces of Light Extra Virgin Olive Oil; ¼ teaspoon of Salt; ¼ teaspoon of Pepper; 1 tablespoon of White Vinegar, optional; How To Make Keto Mayonnaise. Place the eggs and mustard into your food processor and blend on medium speed for 3 minutes until well combined.
Add the oil, plain soy milk, lemon juice, apple cider vinegar. and salt to your blender and let it sit for about 2 minutes. (This will start to curdle your milk). Blend on high for 30 seconds. Scrape the edges and blend again for 30 seconds.
fBWhgEG. extra virgin olive oil mayonnaise recipe
