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
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.
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