Start by collecting all your ingredients. Ensure that the egg yolk is at room temperature for optimal emulsification.
In a mixing bowl, add the room temperature egg yolk and Dijon mustard. Whisk them together until well combined.
Next, add the fresh lemon juice to the bowl. This will contribute to the flavor and help stabilize the emulsion.
Using your immersion blender or food processor, start blending the egg mixture on low speed. It’s essential to ensure that all ingredients are well incorporated before adding the oil.
With the blender running, very slowly drizzle in the avocado oil. Start with just a few drops and gradually increase the flow as the mixture begins to thicken.
Once all the oil has been incorporated and the mayonnaise is thick and creamy, add salt to taste. Feel free to adjust the seasoning as per your preference.
Transfer your Keto Mayonnaise to a clean jar or airtight container. It can be stored in the refrigerator for up to a week.
