Keto-friendly MAYONNAISE alternative?

(Natasha) #1

I could really use some inspiration! What can I use instead of mayonnaise? I’m looking to cut out store bought mayo and I don’t want to make my own. I use it for things like: coleslaw, egg mayo, tuna mayo and just generally drenching food in! I was thinking maybe Greek yogurt but it’s yogurty tasting (you don’t say!) could I add anything to make it less yogurty, more dressing/mayo tasting? I don’t really want to waste a tonne of ingredients on experiment mistakes! Has anyone got any suggestions? All gratefully received! :grinning:

#2

Oh no. Get ready for it.

You’re gonna have so many people tell you, “but it’s so easy to make your own”. :slight_smile:

I’m with you @Natasha. I just gave it up, because I’m too lazy. But it would be nice to find a good alternative, you didn’t have to make.

(Jennibc) #3

I don’t know what market you all live in but Primal Foods makes a decent avocado oil based mayonnaise. It’s more expensive than the regular kind but we get it at Costco for about $7.99 for a large jar (double size) so it works out to about half the cost if we got it at Whole Foods. I am with you guys, I won’t make my own mayo because I don’t want to risk salmonella from the raw eggs.

#4

This ^^^. Plus different flavors. And I mix tapenade in the plain. It’s my dip of choice.

I do love my homemade though, but I don’t really have the right container for my immersion blender.

(less is more, more or less) #5

I’ve heard good things, elsewhere about their mayo.

As for me, I’m too lazy to drive there, and it really is quicker to make it than drive there and pick it up, so I make my own aioli. BTW, there’s not a lot of damage you can do making your own.

pssst, @dlc96_darren gets cranky if you don’t make it yourself. :astonished:

(Full Metal KETO AF) #6

If you own a sousvide pod you can pasteurize your eggs at 130F. I have been eating half raw eggs all my life and never have gotten salmonella. I don’t think that there’s much of a risk unless you’re getting eggs from someone’s chickens that have not been properly cleaned before cracking them.

#7

But it’s sooooo easy! :slight_smile:

(Cindy) #8

Just curious, Darren…what did you find difficult about it?

It takes me about 2 minutes to make a mason jar full of mayo. Now, granted, in the beginning, I had some failed attempts (but I just used those for salad dressing, so no waste). I was trying to incorporate too much olive oil for the number of eggs I was using. But once I figured that out, I haven’t had a “failed” attempt since. I LOVE my homemade mayo.

Sorry, Natasha, no help from me since, ya know, I make my own. :wink:

(Chris) #9

Wat. Not only is the salmonella risk next to zero, but store-bought mayo is made with raw eggs too.

#10

The fact that I have to make it. :slight_smile:

Don’t forget, “laziest of lazy keto” here. I’m making it my life’s mission to prove even lazy people can be keto.

I think I just found a new tag line! :thinking:

(mole person) #11

How long is homemade mayo safe to keep in the fridge?

(Cindy) #12

Fair enough. :wink:

My boys take months to finish their container without any issues. Mine never lasts more than a month or so because I love the stuff. So I don’t know the actual time frame, but I think the oil and acid (ACV, lemon juice, etc), keeps it very stable.

(Cindy) #13

I’m so bad. LOL We get our eggs from a local guy. I’ve eaten eggs that still have some feathers attached to the shell, “suspicious” brown spots, etc…and I’ve never washed them. I think salmonella is probably more of an issue when the eggs come from a commercial facility because of the sheer number of chickens housed in the same place, greater use of antibiotics, etc. Free range chickens…not so much.

(Jennibc) #14

A friend of mine got salmonella after making a ceaser salad dressing using raw eggs. It was terrible. I am not willing to assume that risk.

(Jennibc) #15

Store bought mayo is made with pasteurized eggs. At least in the US.

(Sheri Knauer) #16

Im in the “Its so quick and easy to make your own” boat. It literally takes about 3 minutes to make a batch and it is so fresh tasting. We go through a jar a week, sometimes a little more, sometimes a little less. I was never a fan of the regular Primal Kitchen mayo. The chipotle one is pretty good though.

(Cindy) #17

I was curious, so did a quick Google search for a number. Granted, it’s just a Google search ;), but a Forbes article estimated that 1 in 20,000 eggs is thought to have Salmonella.

If I fix one container of mayo/month, that’s 12 eggs/year. The odds are VERY good that I’ll never eat salmonella infected egg.

It’s much more likely to get salmonella from raw chicken contamination or poor hand washing techniques.

(Little Miss Scare-All) #18

Me neither. I bought the avocado mayo, and I had a time finding it without lime in it, because I detest lime in any savory application. Primal Kitchen had one without it, but much to my disappointment it was infused with Rosemary, and by infused they meant destroyed and overrun. :nauseated_face::face_vomiting:

Last time I made my own, the sound of the emulsification turned my stomach and I was doneskies after that. Now I’m in a mayo dilemma. I hate the olive oil mayo as well. I’m F’d.

(less is more, more or less) #19

I rarely make more than a cup, and it always empties before a week passes. My wife insists that it can go rancid quickly, but I wouldn’t know.

(Janet) #20

I love the Primal Kitchen mayo. In fact, I never used mayo much before Keto, but now-OMG. Love the stuff. I put a dollop on hard boiled eggs cut in half and top with some bacon. Best lunch. I mixed some with a can of olive oil packed sardines today, scooped up with pork rinds. Another winner. The chipotle-lime flavor of the Primal Kitchen Mayo is yummy with a bit of heat. I have made my own–with SOME success. It lasts longer and is safe with the eggs if you put some whey or even a pour a capsule or two of a probiotic in the mix, cover with a towel and set on the kitchen counter overnight. It then ferments and will stay good in the refrigerator for a long time. I’m going to try my immersion blender to make some. Kraft Foods bought Primal Kitchen, but everything will stay the same, i.e. good Keto thing. The upside of this is it will be in more places to buy. I also love the Ranch Primal Kitchen Dressing.