This easy keto mayonnaise is ready in 3 minutes & turns out perfectly every time, without breaking! Healthier than store-bought mayo & tastes amazing!
Homemade Mayonnaise vs. Store Bought
Now that I have made an easy, homemade mayo that is both keto and Whole30 compliant, I will never buy mayonnaise at the store again! This is so much easier and just takes 3 minutes to make. Store-bought mayo often has unhealthy ingredients that aren’t necessary, specifically to make it shelf-stable. Plus, they’re usually made with inflammatory oils that you really want to avoid.
But this mayo recipe is so good, made with heart healthy avocado oil, and tastes even better than anything you can buy in the store. Even better, it costs a fraction of the price to make it yourself versus buying avocado oil mayonnaise in store!
All you need is 5 ingredients I bet you already have in your kitchen, a hand immersion blender, and a wide mouth pint size mason jar.
Easy Keto Mayonnaise Recipe with Just 5 Ingredients!
Avocado oil: I like avocado oil the best, but have used light-tasting olive oil in the past. I find the light olive oil to still have too much olive oil flavor. Avocado oil is very neutral-tasting and I prefer it over extra virgin olive oil, and other lighter oils. Plus, Whole30 compliant and much healthier for you than canola oil like mosts store bought mayos are made with.
Eggs: Use as fresh of eggs as possible. If you have chickens, that’s great! I’ve made this with store-bought eggs as well, no problem. It is perfectly safe to consume this, even though it is made with raw eggs. If you have a compromised immune system, you can pasteurize your egg first (see FAQ’s below for how to do this). Or buy pasteurized eggs at the store!
Dijon mustard: Many people ask if they can make homemade mayonnaise without mustard, but I don’t recommend it. The mustard really helps it stabilize and not break. Plus, adds a nice bit of tang.
Lemon juice: Fresh lemon juice is best to use. You need the acid to balance out the fat. I always keep a few lemons on hand because cooking with fresh lemon juice is always better than store-bought lemon juice. If you don’t have lemon juice, you can use white vinegar, apple cider vinegar or lime juice.
Salt: I use kosher salt, and it’s the only salt I recommend cooking with. If you’re using table salt, you will need less salt since it tastes “saltier”.
How to Make Mayonnaise in a Mason Jar
The key to this low-carb mayonnaise is the wide mouth pint size mason jar and immersion blender. The small space of the mason jar and the high speed immersion blender is what allows the mayonnaise to emulsify perfectly every single time.
This mayo recipe won’t work with a regular mouth mason jar because the opening is too narrow for the immersion blender to fit in. And uses completely different steps if using a regular blender (see Recipe Notes below).
Instructions
- Put all the ingredients in the mason jar, then insert the hand immersion blender, making sure to trap the egg yolk. When you turn on the immersion blender, the container is perfectly sized to allow the ingredients to move around just enough to get super whipped and emulsified.
- Leave the immersion blender on at the bottom of the jar for a good 20-30 seconds before moving it. You’ll see the egg and oil emulsifying and turning white.
- Then slowly lift up the immersion blender to continue emulsifying, and within a minute or two, you’ll have a jar of fresh, delicious, and ultra-healthy keto mayonnaise!
Recipes to Make with your Keto Mayo!
Keto Tuna Salad on Tomatoes
The BEST Keto & Whole 30 Chicken Salad
Keto Pesto Chicken Salad
Whole30 + Keto Salmon Cakes with Lemon Dill Aioli
Keto & Whole30 Mayonnaise Pro Tips
One Jar, Minimal Cleanup!
The best part? You can store the mayonnaise in the same jar you just made it in! Which means virtually no clean-up. I just have to clean off the immersion blender! Guess what? I have a hack for that! This is the easiest, most mind-blowing way to clean your immersion blender.
Blender Method: I’ve tried making this in my high speed blender before (love my Vitamix!), and it does work. However, it is such a pain to scrape all the mayo out from the blender. It ends up getting all over my hand, and I feel like I can’t get all of it out. I hate wasting all this tasty mayonnaise. The mason jar and immersion blender are definitely the way to go, but if all you have is a regular blender, you can make it work!
Best Oil to Use in Easy Keto Mayo
Hands down my favorite oil to use is avocado oil. It is the healthiest, and most neutral tasting, making it perfect for this homemade mayonnaise.
I’ve used extra light-tasting olive oil when making this mayonnaise. While it was good, it wasn’t…great. Even though the extra light tasting olive oil was milder tasting than regular extra virgin olive oil, it still gave too much of an olive oil taste to the mayonnaise. If you like stronger-tasting mayonnaise, give olive oil a try!
Best Eggs to Use in Homemade Mayonnaise
Be sure to use organic eggs when making this homemade mayonnaise. The fresher the egg you use, the better this mayonnaise will be. I feel fine using raw eggs. I’ve never had an issue, and I’ve been making my mayonnaise like this since 2015 (even through pregnancy and I give this to my kids with no worries). If it worries you, or you have a compromised immune system, you can buy pasteurized eggs at the grocery store. Pasteurized eggs give it more of an “egg” flavor, which is why I prefer raw eggs.
I like my mayonnaise on the thicker side, which is what I’m used to from store-bought. If you like yours a little thinner, adjust the amount and just use 1-1/4 cup avocado oil. If you have extra-large eggs instead of large eggs, you may need to use 1-1/4 cup avocado oil as well.
If you’re unsure, just start with the 1 cup avocado oil. If when it is done emulsifying, it is thicker than you prefer, you can add in an additional oil and use the immersion blender to blend it in.
Delicious Mayonnaise Variations!
Whole30 Pesto Aioli
Keto & Whole30 Roasted Red Pepper Mayo
Keto Lemon Garlic Aioli
Curry Aioli
FAQs
Does Homemade Mayonnaise taste good? I promise you, this mayonnaise tastes just like what you are used to. Don’t be suspicious of it because it is healthy. Want to know how I know? I swapped out the mayonnaise in our house for this homemade mayonnaise and my husband has never noticed. (Until he caught me making it one day, ha!) We’re both picky about our mayonnaise. Before, I only bought Best Foods. When I’ve tried to save money by buying the generic brand, he could always tell and refused to eat it. But his homemade Keto mayonnaise? He couldn’t tell and ate his whole sandwich. And this was a chicken salad sandwich where mayonnaise is crucial! If it passes the husband taste test, you know it’s good!
Is this mayo Whole30 compliant? Yes! All 5 of these ingredients are Whole30 compliant, and this is a great mayonnaise recipe to use if you’re switching all your condiments over to be Whole30. In the past, when I’ve done my Whole30’s, this mayo has saved me!
Are raw eggs safe to eat in the mayonnaise? This is the number 1 question I get most often. I feel totally comfortable eating raw eggs because I buy organic, pasture-raised eggs. If you are really concerned, you can buy pasteurized eggs, or pasteurize them yourself by placing them in a saucepan filled with water. You will also need a digital thermometer to check the water temperature. Turn on your burner and bring the to 140F. Keep the water temperature at 140F for 3 minutes. Then you can use the eggs safely!
Homemade Keto Mayonnaise
This easy keto mayonnaise is ready in 3 minutes & turns out perfectly every time, without breaking! Healthier than store-bought mayo & tastes amazing!
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In a wide mouth pint mason jar, add all the ingredients.
1 cup avocado oil, 1 large egg, 1 teaspoon lemon juice, 1/2 teaspoon dijon mustard, 1/4 teaspoon salt
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Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade. Blend on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes. Watch the recipe video to see the entire process in real time.
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Taste for flavor. Feel free to add more salt or lemon juice if preferred.
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Store in the pint mason jar. Will keep refrigerated for about 2 weeks. Just check for spoilage.
Eggs: Use as fresh of eggs as possible. I have been making this recipe using raw, organic, store bought eggs since 2015 and have never had an issue. (We go through 1 jar a week). If you have a compromised immune system, or prefer a pasteurized egg, you can buy pasteurized eggs from the store or pasteurize them yourself by cooking the eggs in warm water at 140ºF for 3 minutes.
Using a Different Container: The only container I recommend using to make this mayo is a wide mouth pint mason jar, or wide mouth quart mason jar if you’re making a double batch. If your container/jar is too large it won’t emulsify properly and your mayonnaise will break. Some immersion blenders come with their own container. That may work. But to be sure, stick with the wide mouth pint mason jar.
Using a Blender: You can use a regular blender, but it’s a different process. You will whip the egg yolks, lemon juice and salt first, then *slowly* drizzle in the oil. I’ve had this method not work too, if you don’t drizzle it on slow enough. And when it does work, it’s so much more work scraping out all the mayonnaise after. Honestly, immersion blender and mason jar are the easiest and more efficient and way to go.
If The Mayo Breaks: If for some reason your mayonnaise did not emulsify (even while using a wide mouth mason jar and immersion blender), you can usually save it by adding in 1 more egg yolk to the mayo that didn’t emulsify. Be sure you trap the yolk within the stick blender, then leave it down there for a full 20 seconds, then slowly lift it up. This should save your mayonnaise! But honestly, I’ve been making a jar a week since 2015, and have never had it not work.
Freezing: Sadly mayonnaise does not freeze and thaw well. I would not recommend freezing.
Calories: 84Total Carbs: 0.2gProtein: 0.3gFat: 9.3gFiber: 0gNet Carbs: 0g
Nutrition facts are calculated as a courtesy and not guaranteed.
