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!
-
- 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.
433 Comments on “Homemade Keto Mayonnaise Recipe”
Would free range eggs be okay to consume?
Yes! I’ve never had an issue. If it makes you nervous, or you have a compromised immune system, you can pasteurize the eggs. Simmer them in water that is 130°F-140°F for 45 minutes, then cool and refrigerate.
I’ve made this several times with a mix of excellent results and a few failures.
I’m thinking the failures were with old eggs. More testing to come.
Interesting! Looking forward to your results!
Perfect every time I make it.
What is the size of the serving?
2 tablespoons!
mine was runny too… can you use avocado and olive oil? didn’t have enough avocado this time
You can use olive oil, but it has a *very* strong flavor. It can overwhelm the mayo. But some people like that flavor! You can play around with the ratios of avocado oil and olive oil. I’d say maybe start with 3/4 cup avocado oil and 1/4 olive oil.
Eggscellent recipe Natalie!
I’ve been making this for a very long time now. I sometimes use half mct oil and half avocado oil. One of my frequent uses is for salmon or tuna sandwiches – some diced celery and onion, salt, pepper, and lots of homemade mayo. All stirred up and creamy on toasted bread. Lunch heaven! For those who have experienced a failure making mayo, just an FYI that I experienced this a couple of times with one particular bottle of avocado oil. I opened another bottle and the mayo thickened perfectly. Another time the mayo failed because the blade part of the immersion stick was not properly seated/engaged with the base (ie. The stick motor was working, but the blade was not turning!) Perhaps that is helpful for somebody.
Hugs from Canada!
Oh my goodness, thank you Robin!! This means so much to me! So honored to have you here from Canada!
I followed the recipe exactly and it came out very runny. No matter how much I blended it it was still runny
So sorry to hear this Mike. I haven’t had this issue, but if you want to try again, I’d love to help you troubleshoot!
I have made this twice now and I just can’t seem to get it creamy and thick. I used a farm very fresh egg. I used an immersion blender and trapped the yolk. I just don’t know what I am goofing up on. Any suggestions?
What size jar are you using? I like wide mouth pint mason jars because they’re barely bigger than my immersion blender. Part of the trick is it had to be a TIGHT container.
And make sure you’re trapping the yolk under the blender. Leave it over it for 30 seconds.
If none of these work, you can make a video of you making the mayo and I’ll see if I can troubleshoot the problem
Didn’t thicken, waste of quality oil
Bummer! I’ve never had this problem. I’m happy to help you troubleshoot the issue if you want! Let me know :)
My first time making mayo with your recipe and it turned out perfectly fabulous! Thanks for the recipe. I used another recipe before and it was a flop. I make my own salad dressing, and good mayo is expensive. This is a game changer.
Hi Sonya! I’m so glad you like this recipe! It’s a huge hit in my house too and we never buy store-bought anymore! The best!
Omg! Took 90 seconds if that and is the best tasting mayonnaise I’ve ever had. Never buying mayo again!!!
Thank you so much Wendy!! This means the world to me!
First time I made this I didn’t have a full cup of avocado oil so I used some MTC oil and Olive oil with the avocado oil. It turned out a beautiful consistency and was yummy even though it had a slight olive oil taste.
Since then I have tried making it 4 times and it has only worked once. I have no idea what I’m doing wrong and would love some tips on how to make it perfectly. The last 3 attempts it has just remained super runny and never thickened up. I’m wondering if my emersion blender is on the fritz or if it’s something else. I tried with whole egg and with just egg yolk and both times came out runny. I tried cutting oil to 2/3 cup instead of full cup and that didn’t work either. Really bummed because my first try was such a win.
I fixed the issue…. Broken emersion blender. It was turning on and blending, but only enough to make me think I was doing something wrong. I bought a new emersion blender and made delicious mayo on my first try. Needless to say, the other blender found a new home in the trash.
I am so glad you figured out the issue and were able to make a delicious batch of mayo! Thanks for letting me know!
Thanks for the recipe Natalie! This worked for me! So amazing! Just have one reason I didn’t give it 5 stars—I find the avocado oil makes this mayo heavy. I am new to homemade mayo and am used to Hellmann’s flavor haha, but I just find this mayo quite heavy with the avocado oil. It may be just me, but I wanted to ask if there is a different oil that would make the mayo less heavy? I was thinking something like MCT oil, but maybe not? Anyways thanks again!
Hi Naomi! I’m sorry the avocado oil is a bit heavy tasting to you. You can definitely try another oil. I might even suggest using half avocado oil and half MCT oil and see if that helps out with the heaviness. Let me know how it turns out if you try it!
Thank you for the tip Natalie! 🙏😊 I’ll have to give that a try!
You’re welcome! Looking forward to hearing the result!
excellent recipe. if you made it and it didn’t work, it’s 100% you. lol. very simple to follow directions, delicious taste and so much cheaper than the avocado oil mayo I have been buying for $7-$11 a jar. using our pastured eggs that were still warm, I made 2 batches of mayo and it made delicious macaroni salad, potato salad and a green layered salad. thanks for the recipe!
Thank you, Apryl! So glad it worked for you! I seriously haven’t bought storebought mayo in so long- this is my go-to!
Missing the ingredients
Hi there, sorry you’re frustrated! If you scroll down to the bottom of the post or click “jump to recipe” at the top you will be able to see all the ingredients and instructions!
I gave this recipe a five star rating because it is very easy to make and really delicious. However, I am reading more and more of that avocado oil is not that healthy and is high in omega six. Now I’m confused.
Avocado oil is the healthiest! And a much better swap than using canola/vegetable/seed oil like store bought mayo.
You can always limit the amount you consume if it makes you more comfortable.
Glad you liked it! Thanks for taking the time to let me know!
This turned out perfectly!! And I doubled the recipe!! I was super hesitant to try this recipe since my emersion blender would not fit inside any of my Mason jars. I used a much larger jar to blend this “doubled” recipe and was so impressed that it worked. Not only did it work, it created THE best mayonnaise I have ever tasted! I’m normally a fan of Duke’s or even Hellmann’s, but this is even better and healthier. Thanks so much for this recipe!!
This totally made my day! I am so happy to hear that this turned out so well and that you love it so much! Yay!
It doesn’t turn out perfectly every time. Three attempts and none worked
Oh, darn! I’m so sorry this didn’t turn out for you. Can you tell me what happened and maybe I can give you some tips?
Beautiful , thanks very mush . you make it so easy.
Thank you, Ruben! Glad you like it!
Love healthy recipes. Will try this one.
Thank you, Sandra!