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”
Enjoy checking your meals; I get some very good food options Thank you very much!
I just made this with my vitamix. I blended all of the ingredients except for the oil on low and then ramped up the vitamix and very gradually poured in the oil while it was running. OH. MY. GOD. Hands down the best mayonnaise I’ve ever tasted! No joke. Better than primal kitchen etc. My partner loves mayo so he is super happy too! Thank you for the recipe. I have a feeling I’ll be making this often!
Hi Jessie! Omg, this is genius!! Makes me so happy that you both love my recipe! Honored to have you here!
Okay, I LOVE making homemade mayo but I always hesitate giving it to my kids and I don’t make it while I’m pregnant cause I never know, how worried should I be about raw eggs?? If I can’t really afford the fancy organic ones right now, are conventional eggs safe for this?
Thanks for the recipe and for your insight!
Hi Allison! Congrats on your new little one to be! How fun! I totally understand where you are coming from and I would definitely suggest consulting your OB before doing anything. I feel totally comfortable with raw eggs when I buy really good ones. Also, a lot of grocery stores sell half a dozen containers of organic eggs for a pretty good price. Save those ones for the mayo and buy less pricey ones for everything else! Honored to have you here!
This is the best recipe I have found on the web ever! It was unbelievably delicious. No more store-bought mayo for this family. The recipe says it can be made in 3 minutes, and it can be. And, based on info in this post, I have switched from EVOO to avocado oil. I’m a happy cook!Â
Marlene! This made my day! So honored to have you here.
Won’t thicken, things overheating almost. Probably can’t do anything with it… avocado oil wasted. Organic egg, wide mouth mason jar, all it did was make it very hot. QQ
After I let the blender and myself cool down… another egg and making sure my blender was on the yolk until it was ready. I believe my first egg yolk broke when I put it in and is probably what caused it to not set. All is well.. I’ll just have to wait until tomorrow to make what I was gonna make. ><
I am so glad the mayo turned out well for you after all Brian. I bet it was the broken egg yolk that prevented it from setting. So happy you were able to save it. It’s so frustrating when a recipe doesn’t turn out, but sounds like you saved the day!
I think I must not have the right kind of avocado oil (EV, cold pressed)! It is far from light tasting; rather, it’s undeniably avocado flavoured. When I made the recipe, the flavour of the oil was very overwhelming and there was a bitter aftertaste :( The method was wonderful though! Definitely so easy. I’ll try again with a different oil. The recipe seems promising!Â
Well shoot Charlotte! I’m bummed you didn’t enjoy the avocado oil in the mayo. Here is the brand I use:
https://www.amazon.com/s?k=chosen+foods+avocado+oil&tag=tasteslovel-1-bg-20&ref=nb_sb_noss
I sure hope it turns out better for you next time! Thanks so much for the feedback, it really means a lot.
I used my Vitamix but it turned into a yellow liquid. I followed all directions. What did I do wrong? 😩
Well shoot! I am bummed the mayo did not turn out well for you Rosie. It really works best in a Mason jar with an immersion blender. Also make sure you use the freshest eggs possible! I sure hope it turns out better for you next time.
I can’t believe I have never made mayonnaise before. This recipe is so easy and delicious!  Thank you!
I am so happy you liked my homemade mayo Natalie! I felt like a very fancy chef when I made my first batch. LOL! It’s so easy to make and delicious. So glad you liked it!
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Hands down the best mayo out there!
Yeah! So happy you have enjoyed my homemade mayo Kristen. I love that it is the best you have tried. Thank you so much for the feedback, I really appreciate it.
I’ve made this a few times now…..so delicious and easy!!
I am so glad you like my homemade mayo and have made it a few times Hope! I love that it tastes delicious and is easy to make.
This is delicious!! I cannot have commercial mayonnaise because of soybean oil issues. The brands that do not have soy are too sweet! I do add a little more lemon juice and some paprika to make it perfect for my taste.
I just love that you were able to adapt it to your taste with a little more lemon and paprika Paula. Sounds delicious!
This is absolutely fabulous! I am on a keto alkaline diet and this tastes fabulous with Salads and protein. I even taste a bit of bacon in mine. Thank you so much for the recipe!
It does pair so well with salads and proteins Jennifer. So glad you have made it part of your Keto alkaline diet.
I just made a sandwich with this and it was SO good. The perfect balance of flavor and very easy.
Your description is perfect Emily! I am so glad it was easy to make and a good flavor profile! Thanks so much for the feedback, it really means a lot to me.
The very good and easiest recipe you have shared. I am a great fan of your recipe.
So glad you enjoyed it!
Just tried this recipe, figured all the recipes only are very similar. I only used 1 cup of olive oil, on two large eggs but it doesn’t get thick. It also remains a bit green, nothing like your pics :(.Â
Any idea what I do wrong?Â
Well shoot! I am so bummed the mayo didn’t turn out for you Marit. I am not sure what went wrong but were your eggs fresh? Did you blend it in a mason jar? I am not sure if the olive oil would affect the thickness but it may have affected the color. I know how discouraging it is to try a new recipe and it does not turn out well. I make this all the time and have not had that experience, but I am sorry that you did.
Impressed by the way you made this recipe. I am now sure to make it at home. Thanks and looking for more such recipes in future too.
I sure hope you like it!
Many supermarkets sell pasteurized eggs now too.
Yes they do Liz, thanks for sharing that!
I just made it. Amazing! I never comment on food blog but this one is a must! Wonderful.Â
I love that you never comment on food blogs and am honored you commented on mine Laila. Thank you! Your feedback means the world to me.
Truly appreciate the you made this mayonnaise. Everything is so nicely described that really helped me. Everyone in my family loved it. I become a great fan of your recipes and looking forward for more such recipes. Take care.
I am so glad your family enjoyed it Mobasir. Thank you for your kind words about my recipes. Your feedback really means a lot to me.