Crack the egg into a tall jar. Add the Dijon mustard and sea salt and then place an immersion blender in so that it is touching the bottom of the jar.
While blending, slowly trickle the avocado oil into the jar.
Move the blender slowly up and down in the jar to incorporate the oil.
Keep blending until the mixture has become a thick, glossy mayonnaise. This takes several minutes.
Add the lemon juice and blend to mix.
Remove the blender and stir in the ketchup until fully mixed.
Put the lid on the jar and store in the fridge.
Notes
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Keyword Carrie Brown
Nutrition Facts
Special Sauce
Serving Size
2 Tbsp.
Amount per Serving
Calories
115.87
% Daily Value*
Fat
11.05
g
17
%
Saturated Fat
1.35
g
8
%
Polyunsaturated Fat
1.49
g
Monounsaturated Fat
7.64
g
Cholesterol
11.69
mg
4
%
Sodium
168.88
mg
7
%
Potassium
138.05
mg
4
%
Carbohydrates
3.18
g
1
%
Fiber
0.69
g
3
%
Sugar
0.95
g
1
%
Sugar Alcohol
1.15
g
Net Carbs
1.34
g
Protein
1.69
g
3
%
Vitamin A
21.71
IU
0
%
Vitamin C
6.37
mg
8
%
Calcium
19.1
mg
2
%
Iron
0.36
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Carrie Brown
Keto Chef
Carrie Brown is a pastry chef, cookbook author, commercial food photographer, and recipe developer who healed her BiPolar II Disorder using the ketogenic diet and is passionate about helping others improve their health through diet and lifestyle. She has been creating Keto Chow recipes since 2021 and is also responsible for the shake and product photography on the Keto Chow packaging and website.
She lives in rural Connecticut with her 5 feline housemates: Daisy, Mr. McHenry, Priscilla, Ermintrude, and Mr. Buttersworth, and when she is not cooking up delicious keto food to photograph she’s road tripping around the country taking images of beautiful places.