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!
Table of Contents
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.
Ingredient Notes
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.
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 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!
The BEST Keto & Whole 30 Chicken Salad
Whole30 + Keto Salmon Cakes with Lemon Dill Aioli
Expert Tips
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
Avocado Oil: Hands down my favorite oil to use is avocado oil. It is the healthiest, and most neutral-tasting, making it perfect for this homemade healthy mayo.
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.
If you’re unsure, just start with the 1 cup avocado oil. When it is done emulsifying, if it is thicker than you prefer, you can add additional oil and use the immersion blender to blend it in.
Delicious Mayonnaise Variations!
FAQs
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
Ingredients
- 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
Instructions
- 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.
318 Comments on “Homemade Keto Mayonnaise”
Broke the first egg yolk, thankfully that was the only thing in the jar (maybe it wouldn’t have with the oil in first), so started over. It worked perfectly! Very good flavour, imagine it will be even better tomorrow. Thanks for the super easy recipe!!
I hate when that happens! But I am glad you were able to start over and make the recipe! So glad you love it too!
I have made this countless times but always have to adjust the lemon and salt and sometimes add too much. Today I bought medium eggs at the farmers market and they were so fresh I decided to use one. I used a scant cup of olive oil and the other ingredients as in the recipe. This made a slightly less amount of mayo but it was perfect to me! Also was slightly less thick, which is also perfect for me
So happy to hear you’ve found the perfect way to tweak the recipe to your liking! I love it!
I also used it to make my favourite Caesar Salad dressing for the first time! It was so good. :)
Amazing! I love this!
Hi Natalie
Followed your directions but sadly used a quart jar. Would that really make a difference?
After blended I tried to double the recipe and still have totally watery Mayo.
Any way to save this?
Oh darn! I make this in quart jars all the time when doubling the recipe. We’re you sure to trap the egg yolks under the blade?
It can be saved! You can add in 1 or 2 egg yolks to the bottom, making sure they’re trapped under the blade and it should emulsify and save it!
It was soupy, even after the addition of the extra egg yolk.
Darn, sorry it didn’t work. I have a *ton* of tips in the Recipe Notes, plus a recipe video to help you troubleshoot where it went wrong!
This mayo was so easy to make and I feel it has a little more depth of flavor than regular mayo.
I agree! So happy you liked it, Denise!
I never comment on recipe blogs but I had to with this recipe. It took me literally 2 minutes to make it. I cracked the egg, added the oil and stuff and started blending. I was awestruck when I started the blender and the oil and egg IMMEDIATELY became mayonnaise.
Genius. Just genius.
Thank you!
Omg this totally made my day! You will never go back to store bought mayo now! So glad you’re here!