Homemade Keto Mayonnaise
This easy keto mayonnaise is ready in 3 minutes & turns out perfectly every time, without breaking! This 5-ingredient healthy mayo recipe is so tasty, you’ll never buy storebought again!
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Homemade Healthy Mayo 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 keto mayonnaise 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 healthy 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!
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!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
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 most store-bought mayos are made with.
Eggs: Use as fresh 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 FAQs 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.
How to Make Mayonnaise in a Mason Jar
The key to this low-carb keto 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 healthy 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).
Recipe Step by Step
- Put all the healthy mayo 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 Mayonnaise!
One Jar, Minimal Cleanup!
Mason Jar: Guess what?! You can store your healthy mayo 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 Mayonnaise
Other Oils: 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 Keto Mayonnaise
Organic Eggs: Be sure to use organic eggs when making this keto 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.
Consistency: 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. When using extra-large eggs instead of large eggs, you may need to use 1-1/4 cup avocado oil as well.
Delicious Mayonnaise Variations!
I promise you, this mayonnaise tastes just like what you are used to, if not better! Just because it’s healthy mayo, doesn’t mean it’s not delicious!
Yes! All 5 of these ingredients are Whole30 compliant, and this is a great healthy mayo recipe to use if you’re switching all your condiments over to Whole30. In the past, when I’ve done Whole30, this healthy mayo has saved me!
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!
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Homemade Keto Mayonnaise
- 1 cup avocado oil
- 1 large egg, organic, and as fresh as possible
- 1 teaspoon lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt, or more to taste
- In a wide mouth pint mason jar, add all the healthy mayo ingredients.
- 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.
- Taste for flavor. Feel free to add more salt or lemon juice if preferred.
- Store in the pint mason jar. This keto & healthy mayo Will keep refrigerated for about 2 weeks. Just check for spoilage.