Homemade Keto Mayonnaise Recipe
This easy keto mayonnaise is ready in 3 minutes and turns out perfectly every time without breaking! This 5-ingredient healthy mayo recipe is so tasty you’ll never buy storebought again! Use it for sauces, salad dressing, dips, and more!
Table of Contents
Homemade Keto 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 vegetable oil or soybean oil, which can be inflammatory, and I try to avoid them.
But this keto 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 I have used light-tasting olive oil. I find the light olive oil to have too much olive oil flavor still. Avocado oil is very neutral-tasting, and I prefer it over extra virgin olive oil and other lighter oils. Plus, it’s Whole30 compliant and much healthier for you than canola oil, like most store-bought mayo brands 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, it 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 Keto-Friendly 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).
Step-by-Step Instructions
- 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, allowing 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!
Expert Tips
- 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 (I love my Vitamix!), and it does work. However, scraping all the mayo from the blender is such a pain. 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!
- 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 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.
Serving Tips
- You can use this keto mayonnaise for any recipe that calls for mayo: egg salad, chicken salad, potato salad, dressings, sauces, dips, aiolis, baked goods, and more!
Storage Tips
- Store in the pint mason jar. Store this ket mayo in the fridge for up to 2 weeks. Just check for spoilage.
- Sadly mayonnaise does not freeze and thaw well. I would not recommend freezing.
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!
If you’re looking for a vegan version, Sir Kensington’s and Primal Kitchen mayo are good brands to look for.
Recipes to Make with Keto Mayonnaise!
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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.
Notes
Expert Tips
-
- 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!
-
- Avocado Oil: Hands down, my favorite oil to use is avocado oil for this keto-friendly mayo. It is the healthiest and most neutral-tasting, making it perfect for this recipe.
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- Other Oils: I’ve used extra light-tasting olive oil when making this homemade healthy mayo. 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 the mayonnaise too much of an olive oil taste. If you like stronger-tasting mayonnaise, give olive oil a try!
-
- 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 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.
- Using a Different Container: The only container I recommend using to make this healthy 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.
- 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.
Serving Tips
- You can use this keto mayonnaise for any recipe that calls for mayo: egg salad, chicken salad, potato salad, dressings, sauces, dips, aiolis, baked goods, and more!
Storage Tips
- Store in the pint mason jar. Store this ket mayo in the fridge for up to 2 weeks. Just check for spoilage.
- Sadly mayonnaise does not freeze and thaw well. I would not recommend freezing.
398 Comments on “Homemade Keto Mayonnaise Recipe”
This is the BEST and EASIEST and TASTIEST mayonnaise ever! I cannot believe how amazing this tastes and how easy it was. Make this and thank me later! (Thank Natalie first haha!)
I love to hear that it was easy, tasty and the best mayo you have ever had Miranda. Yeah! Thanks so much for the feedback, it really means a lot.
I followed the recipe. My avocado oil was very green and I got green mayo. It didn’t really taste like shop stuff at all, but was better than with olive oil.  No way I could pass this off in my house.Â
Just tried again using hemp seed oil and it tastes terrible. So far Avocado oil is the winner except for the colour. The methods is great.Â
Oh my! I am so surprised that your mayo turned green Mel. Maybe the avocado oil I purchase isn’t as green because I haven’t ever had that happen. I also prefer the avocado oil to other oils. I have never tried it with hemp oil, but it is good to know that it was not very tasty. Thanks for sharing all your tips.
The easiest! Love making mayo with an immersion blender and not having to stand there and slowly pour the oil in. I ran out of mayo and needed it quick….no worries I can whip some up in less than 5 mins! Thank for this easy recipe!
So glad you enjoyed it Kimberly!
I have fresh crabmeat and would love to try this recipe to make crab cakes. Should I cook the crabmeat before I use it?
My mayo should go great with our crab cakes! Check your recipe to see how to cook the crab meat. I sure hope you enjoy it!
I tried your homemade paleo mayo and it came out good. I use this instead of the common brand because it’s healthier for my t1d diabetes. Thank you
It is such a healthier alternative to store bought Kenny. So glad you enjoyed it!
This is great! My color is yellow, but the taste is fantastic. Will try again to get white when this batch is done.
Sometimes depending on the egg yolk it can turn out quite yellow Charlene. Still tastes delicious though!
There are great articles sharing easy and understandable recipes. I offer my endless gratitude to you for this opportunity.
Thank you so much for your kind words Mobil. I am so happy you are enjoying my posts and recipes!
I want to try and make excellent recipes myself
Just made this yesterday as I was craving a tuna salad sandwich 😂 but I never h s Mayo! So I made it- so easy and tastes great!Â
Oh my! A tuna salad sandwich is fantastic Sarah. I crave them all the time! So glad it was easy to make and tasted great!
Idk where I went wrongÂ
I added the ingredients ok but didn’t have avocado oil so I used olive oil instead. Blended blended blended but it stayed oily! Had to stop because the blender got so hot that it cooked the egg. Please help!
Well shoot! I am so sorry it didn’t turn out for you Eleanor. I know how frustrating it is to make a recipe and it not turn out well. Off the top of my head, were your eggs very fresh? Avocado oil works best but olive oil should work. Did you make it in a mason jar? I make it all the time and it always turns out. Just be sure to use very fresh eggs and a tall mason jar with an immersion blender.Â
Hope it works better next time.
I’ve made this recipe many times using avocado oil, and it works every time, but now I’m having problems after storing leftovers in the frige. When I take it out and give it a stir, it breaks, getting really thin and oily. I think the cold temperature in the frige hardens it, then when I take it out somehow the emulsion breaks. What am I doing wrong?? It’s only been in the frige for a few days, and the initial batch (before refrigerating) was perfect!
Shoot! I have never had my mayo separate Gillian. Do you make it in a mason jar? It needs to tightly emulsify to not separate.Let me keep thinking about this.
Just wasted 4 cups of avocado oil! Tried this 4 times and not once did it work. Ugh!
Shoot! I am so bummed it didn’t turn out for you Lisa. Some tips I have found that may be helpful is the egg must be very fresh. I have chickens so my eggs are very fresh. Some store bought eggs can be weeks old and the recipe doesn’t work well with older eggs. Did you use an immersion blender in a mason jar?Â
Again so sorry it didn’t turn out.
So I just attempted this.  It thickened up well but it’s not white like yours, more yellow?  And it tastes very oily?  Not sure I want to use it.  Any ideas what happened?  I got really good avocado oil from Whole Foods and hate to throw it out.Â
I’m not sure why your mayo would be more yellow in appearance than mine Karol. It could be the yellowness of the yolk of your egg? Keep in mind it does have a yellow tint to it from the dijon, lemon juice and yolk. I wouldn’t describe it as oily but it does have a rich flavor from the healthy fats. I sure hope you are able to put your mayo to good use. It’s so frustrating to throw out expensive ingredients.Â
To my disappointment, this was a total flop:(. I used a blender instead of an immersion blender. So perhaps it had to do with that. The mixture just didn’t thicken at all- I was left with yellow eggy liquid. Even though I pulsed and blended etc.Â
Shoot! So sorry it didn’t turn out well for you Alexa. Some tips are make sure you use a very fresh egg. Also I have only had success with am immersion blender in a mason jar. It is SO frustrating to try a new recipe and it not turn out. I feel you pain.
Occasionally my mayo does not thicken. Any suggestions?
Shoot! Sorry the mayo doesn’t thicken for you sometimes Donna. Some tips are make sure you are using a wide mouth mason jar. Also be sure to use very fresh eggs that are large.
I sure hope this helps!
Made it and it is going to be our families mayonnaise from now on!  Delicious!  We also have been strictly Best Foods. By by Best Foods, we are walking towards everything healthy….as long as it tastes good.  😂🤣😂
I love that you and your family are ‘walking’ to better health Jeannie! That is such a fantastic way to look at it! One step at a time, right? Healthy mayo is a great start!
Love, love, love this! Thank you so much for showing me how simple it is to make at home. And I love that it’s not sweet at all. It’s very similar to a Japanese mayo. I used this recipe in conjunction with Marion Grasby’s garlic butter fried rice and it’s a combo made in heaven. Her recipe calls for Japanese mayo and I had just made this so I knew it would be a perfect fit. Makes rice that takes like hibachi rice. You could totally use cauliflower rice too.
I am so happy you liked my homemade mayo Pam! It is amazing how simple it is to make at home, and I actually prefer the taste to store bought. The fried rice you made sounds amazing!Â
Be careful – after several uses of the immersion blender the bottom of the jar may crack in a complete circle and break off
Oh my gosh Mary! I sure hope that didn’t happen to you! I have never had an issue with that.
Unfortunately, this recipe just did not work for me and was sadly a waste of my $9 avocado oil. I was so sad dumping both tries down the drain. The first try I left the immersion blender on the bottom for what I thought was 20 seconds, on high, but I think I may have pulled up too quickly. I went back and read comments and saw I should really try to leave it on the bottom only for the allotted time. I left it on the bottom for 30 seconds, and SLOWLY pulled up. I blended for 5 minutes. And I was left with the same results. A big runny mess. I really wanted this to work :(
Well shoot! I am so bummed that my mayo didn’t work for you Chelsea. I have found there are a few key tips. First is to trap the egg in the blade of the blender and have the blender all the way to the bottom of the mason jar, then slowly pull up. Also using fresh eggs is important. I have had a few commenters note that high altitude seems to be an issue. Those are all the issues I can think of. I understand your frustration with the very expensive olive oil. Also it is so fun to make a new recipe and have it turn out. I am just so sorry it was a flop for you. I make it all the time and have never had an issue. Hopefully if you decide to make it again it will turn out perfectly!
UPDATE: So I’m back to tell you what I figured out went wrong, and hopefully this will help other people whose mayo didn’t turn out.
I for sure narrowed it down to wrong jar size, and potentially not washing the immersion blender between batches (I’d love to hear if this doesn’t matter from other people who’ve made this!) I also am wondering if my eggs were a little chilled still from the fridge.
Last night I made my first batch in a quart-sized, wide mouth jar. Failure. I didn’t wash the immersion blender in between batches. Second batch, I used a 1.5 pint jar, so think tall pint jar (same diameter as pint.) Failure. With both batches I warmed my eggs in a glass of warm water for 5-10 minutes.
Today, the first batch was in the 1.5 pint jar with fully warmed eggs (room temp for 1.5 hrs, plus 10 min warm water soak.) Success! Second batch, I used the quart-sized jar. Failure. I also didn’t wash the immersion blender in between. Third batch. I read in another blog that you can redeem your failed attempt by starting the recipe over and using the failed attempt as your oil. So, I pulled an egg from the fridge and did a warm water bath for >10 minutes. In the mean time, I washed the blender attachment, and in a PINT JAR, I started the recipe back over. I poured in the failed mayo, the salt, lemon juice, mustard, and when time was up, I plopped the egg in. In went the clean blender, and…REDEMPTION! Perfect mayo.
So, for those who’ve messed it up, KEEP the failed mayo, start the recipe over and use it as the oil. Make sure you use a PINT sized jar and ROOM TEMP eggs. And in case you’re doing multiple batches, it might not hurt to WASH your immersion blender in between. Good luck!
Wow! Looks like you have mastered the art of making homemade mayo Chelsea! I love it! Thank you so much for taking the time to share all your tips with me. I really appreciate your feedback and input!
Tried this. Not good!!  Way to thin. They bottom didn’t turn white.  Looks like a thicker Avocado oil. So very very disappointedÂ
Well shoot! I am so bummed my homemade mayo didn’t turn out well for you Lynn. I make it all the time and it has always been a success. Make sure you use very fresh eggs. I have chickens so I am very blessed to have fresh eggs available. I know how frustrating it is to make a recipe and have it not work.