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4.82 from 247 ratings

Homemade Keto Mayonnaise

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!
Prep Time1 minute
Cook Time2 minutes
Total Time3 minutes
Course: Condiment
Cuisine: American
Servings: 6
Calories: 84
Author: Natalie

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.
    1 cup avocado oil, 1 large egg, 1 teaspoon lemon juice, 1/2 teaspoon dijon mustard, 1/4 teaspoon salt
  • 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.

Video

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.
    • 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.
 

Nutrition

Calories: 84 | Total Carbs: 0.2g | Protein: 0.3g | Fat: 9.3g | Fiber: 0g | Net Carbs: 0g