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!
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- 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!
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- 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.
431 Comments on “Homemade Keto Mayonnaise Recipe”
Turned out like soup for me too, even after adding another yolk. Bummer.
Sorry it didn’t work for you! I share my best tips and tricks in the post. I’ve been making this way at least twice a month for 8 years and never had an issue. If you’re still having issues, you can film yourself making it and email it to me. I’ll see if I can spot where the issue is coming up!
Excellent recipe. Absolutely delicious. I highly recommend making it.
Thank you, Kirsten! So glad you liked it!
What a wonderful recipe!! It turns out and tastes just like regular mayo!! But without all the extras my family’s allergic to!! Thank you so incredibly much!!
Just made the recipe again, except this time I doubled all the ingredients. It turned out amazingly perfect this time too! I’m telling you, I’m NOT a cook whatsoever. I HAVE to follow recipes on anything and everything I make. If I can make this with success, anyone can!! All you have to do is follow the instructions! Happy Mayo making!!!😁
You are so sweet- I am so happy it’s turned out so well for you! Happy mayo making!
I’m so glad you liked it Aimee! Isn’t it the best?! So happy to hear your family can enjoy it, allergy free!
Yes I tried it twice and I could not get it to thicken. Can you tell me what I’m doing wrong. Thank you 😊
Darn, so sorry it didn’t work for you. Here are my best troubleshooting tips:
Use as fresh of eggs as possible.
The only container I recommend using to make this healthy mayo is a wide mouth pint mason jar. It’s the perfect small size to help the mixture really emulsify when using an immersion blender.
Trap the egg under the blender blade, and hold it there for a full 30 seconds before lifting it up.
If you try all these and it still doesn’t work, you can take a video of yourself making it, email it to me, and I can see if I can spot the problem!
I used my Blendtec since I don’t have an immersion blender. Other than that, I used exact measurements of ingredients. It came out as thin as water and tasted pretty bad. Was especially salty. Sorry, I really wanted to love this!
Oh no, I’m so sorry!
When you use a blender, you add the egg to the blender then you have to slowly pour in the avocado oil when the blender is on. Otherwise it won’t emulsify in the same way it does when adding all ingredients to a mason jar using an immersion blender.
Sorry it was too salty! It you were using table salt or pink salt it may be on the saltier side. I use kosher salt and this is the perfect amount for me. Feel free to use less!
I made this and then I made homemade thousand island dressing.
2 parts mayo. 1 part ketchup. Dash of sugar. Dash of vinegar. Sweet rellish.
Blend. Outstanding!!!
Love this, Greg! Such a great tip- the thousand island sounds delicious!
OMG it worked!!!!! I’ve tried making homemade mayonnaise so many times without success. The drop by drop oil method always left me with a runny mess. This is the best method ever. THANK YOU THANK YOU!
How long can this be stored safely in the fridge?
For sure a week! Mine has even lasted as long as 2 weeks. Just check for signs of spoilage and you’re good!
I have egg yolks left from making keto pancakes with the whites. Can I make this with egg yolks only and not a whole egg?
You can! That’s more of an aioli, so will be much richer and darker in color. You would need maybe 4 egg yolks? But honestly, I think this is way better to use a whole egg as the recipe intends.
A better use for your egg yolks would be to make a hollandaise! So good, and needs 4 egg yolks. Delicious on eggs in the morning, or as a dipping sauce for veggies and steak! I have this recipe: https://www.tasteslovely.com/failproof-whole30-hollandaise-sauce-paleo-keto/
This was wonderful. So easy with mason jar. Will most definitely made this again.
Thank you, Cheri! So happy to hear this!
I’m not sure what everyone else did that made this come out just right. Mine was an epic failure. I used fresh organic egg from a local farm, and organic olive oil. What I ended up with was something the texture of a standard sald dressing. Disappointing.
So sorry it didn’t work for you! I have a ton of tips and tricks in the recipe notes to help you get the most success. Were you using an immersion blender in a container/jar that is *just* bigger than your immersion blender? That’s usually the biggest mistake I see happen.
If needed, you can take a video of you making it, email it to me, and I can watch it and see if I can find the problem!
I made this today for the first time. It turned out perfectly! I didn’t want to use up all my avocado oil, so I used 1/4 c EVOO and 3/4 c avocado oil. Also added about a tsp of minced garlic, but used all the rest of your ingredients exactly. Now I have to decide what to eat with my mayo :) Thank you!
Oooh love these swaps! And the garlic sounds so yummy! The options are endless for the mayo! It’s artichoke season, I bet your garlicky version would go GREAT as a dip for them!
This is my favorite mayo ever! Tastes best and virtually fool-proof.
Thanks, Leann! I am so honored!
Excellent, tasty, easy mayonnaise. Used the immersion blender in the ball jar. Perfect!
Yea! So glad it worked for you! Love to hear this.
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!