Learn how to make spicy habanero mayonnaise with this easy recipe! With just 5 ingredients and less than 10 minutes, it's much healthier and TASTIER than anything you can buy in the store!
Table of Contents
This habanero mayonnaise packs a punch of both heat and flavor! Habanero peppers, egg yolk, and a high-quality Dijon mustard conspire to make this homemade keto mayonnaise your new go-to spread.
Ready in less than ten minutes and with almost ZERO net carbs in each tablespoon. It doubles as a dip, elevates any sandwich, and makes a delicious salad dressing.
This keto mayo is suitable for most dietary requirements; it's low-carb, gluten-free, grain-free, dairy-free, and vegetarian.
How To Make Haberno Mayo
The Ingredients
- Vegetable oil - Using a neutral vegetable oil is important when making mayo. I used avocado oil, but you can also use safflower oil or extra virgin olive oil.
- Egg yolk - Make sure to use a room-temperature egg; you'll only need the yolk.
- Habanero peppers - They pack so much heat and flavor! Make sure they're ripe (they should be around 2 inches long, firm, and emerald green or red.)
- Lemon juice - To give your mayo a tang and to balance all the ingredients. You can substitute for white vinegar as well.
- Dijon mustard - It's worth using a high-quality mustard to get the best-tasting keto mayonnaise.
The Directions
- Set your oven grill to the highest temperature and prepare a baking pan.
- Pierce the habanero peppers with a knife and transfer them to the baking pan. Drizzle one tablespoon of avocado oil over the peppers, then put the tray under the hot grill for 5 to 7 minutes until the peppers are charred.
- Remove the skins from the peppers, mash them with a fork, and then set aside.
- Place the egg yolk, lemon juice, water, and Dijon mustard in a tall mixing bowl or blender.
- Using a stick blender or blender, process the mixture while adding the remaining avocado oil in a stream until emulsified.
- Add the mashed habanero peppers and everything together well— season to taste with salt.
Storage Instructions
Homemade habanero mayo can be stored in a jar or airtight container refrigerator. It will keep for up to 5 days.
More Homemade Keto Condiments
📖 Recipe
Habanero Mayonnaise Recipe
Ingredients
- 1 cup Avocado Oil
- 1 Egg Yolk
- 4 Habanero Peppers
- 1 tablespoon Lemon Juice freshly squeezed
- 1 tablespoon Water
- 1 teaspoon Dijon Mustard
- Salt to taste
Instructions
- Gather the ingredients and set your oven’s grill to the highest temperature.
- Pierce the habanero peppers with a knife and place them on a baking pan. Drizzle with 1 tablespoon of avocado oil and place the pan under the hot grill for 5-7 minutes until charred.
- Remove the skin and mash them with a fork. Set aside.
- Place the egg yolk, lemon juice, water, and Dijon mustard in a tall mixing bowl or blender.
- Process with a stick blender or in your blender while adding the rest of the avocado oil in a stream, until emulsified.
- Add the habanera peppers, mix well, and season with salt to taste.
Notes
Nutrition
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Copyright
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