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Walnut oil mayonnaise
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Walnut oil mayonnaise

This mayonnaise recipe uses cold pressed walnut oil because it has a neutral flavour and a great nutrition profile (poly- and monounsaturated fats).
Course Condiment
Cuisine French
Keyword applesauce, condiment, dairy free, egg, emulsion, keto, low carb, mayonnaise, paleo, walnut oil
Total Time 5 minutes
Servings 1.25 cups

Equipment

  • Immersion blender a.k.a. stick blender

Ingredients

  • 1 large egg at room temperature
  • 250 ml walnut oil
  • juice of ½ lemon
  • 1 tsp Dijon mustard
  • ¾ tsp salt
  • freshly ground black pepper optional

Instructions

  • Place all ingredients in the jug of your immersion blender (or a protein shaker if you don't have a jug).
  • Place blender at the bottom of the jug. Press the start button and don't let go while you move the blender up slowly. You will see the mayonnaise emulsifying (i.e. the mix becoming white and thick) as you go.
  • Stop blending once all the elements are fully combined.
  • Store in a glass jar in the fridge. It should keep for 7-10 days.