Want to know how to make failsafe Keto mayonnaise every time with ease? My blender method is the best and works a dream! It’s literally the best mayo I’ve ever had. Once you’ve tried it you’ll never go back to shop-bought again!
Making homemade mayonnaise is one of those things that people often shy away from. After a failed attempt, it's easy to just give up and nip down to the shops to buy some.
The thing is though, there are only a handful of companies that sell mayonnaise WITHOUT inflammatory vegetable oils. And, as with many good things, their products are EXPENSIVE.
My friends, it's time to give it another shot!
My blender mayonnaise can be made in a food processor with the small bowl attachment or you can use an immersion blender or a traditional hand-held electric mixer (see top tips below for the methods for these.)
Out of these three, I prefer the food processor method - it's the easiest!
I love this low carb mayonnaise in salads (think Chicken Caesar, egg or tuna!), as a dip for zucchini fries, in a sandwich or with meat or fish. It’s a staple you’ll make time and time again.
Shall we?
Ingredients
Here are the ingredients I used:
A mix of light olive oil and extra virgin olive oil for an improved taste, plus Dijon mustard, apple cider vinegar, lemon juice, salt and 2 egg yolks.
TIP: Use the leftover egg whites for an egg white omelette. Or get your baking on and make a loaf of almond flour bread (it uses 2 additional egg whites) - it's a really popular bread recipe!
Instructions
STEP 1
Place the egg yolks, dijon mustard and apple cider vinegar in the small bowl of a food processor.
Start the food processor and very slowly drizzle in the oil whilst the S blade is running.
Take your time with this!!!! Keep gradually pouring in the oil until the mayonnaise reaches a nice thick consistency.
STEP 2
Once thick, add the lemon juice and salt and blitz again for a few seconds to combine.
Taste and readjust the seasoning and lemon juice to taste.
Expert Tips
EQUIPMENT. Use a food processor with a small bowl to ensure the mayonnaise thickens. Alternatively, if using a large bowl, double or treble the ingredients. If you try to make too small a batch, there simply won’t be enough volume for the mayo to thicken.
TEMPERATURE. Make sure all your ingredients are at room temperature. This is essential to ensure that your mayonnaise doesn’t split and thickens nicely.
EXPERIMENT WITH OILS. I used a combination of light olive oil and extra virgin to give a nice light colour. Other great keto oils to make mayonnaise with include avocado, macadamia or walnut.
IMPORTANT: Avocado oil will turn your mayo bright yellow (it tastes good though!). And extra virgin olive oil, whilst I love it in mayonnaise, is quite strong tasting for some people. With walnut oil, it's important to choose a LIGHT variety.
That's why I recommend to mix and match the oils to your heart’s desire!
Recipe FAQs
Can you make keto mayonnaise in an immersion blender?
Yes! There is one all-important requirement: You must use an immersion blender with a tight cup shape at the bottom and not one with cutout holes.
Choose a mixing jar that is only just wider than the blender cup shape. It needs to nearly hug the blender cup.
Add all the ingredients and as the mayonnaise starts to thicken, tilt and move the immersion blender slightly, but not too much or it will fail, until the mayo is thick.
How to make homemade mayonnaise with a hand-held electric mixer?
Use a glass or metal bowl and start mixing the egg yolks, mustard and vinegar as per recipe. Then trickle a few drops of oil into the mix and blend until you can see the mix thicken a little.
While you continue blending, start pouring the oil very slowly from the side of the bowl (not directly into the mixer). Wait until you see the mix thicken further. Then continue to pour the oil in a steady slow stream and whisk until your mayo is lovely and thick.
Flavourings
Once your mayonnaise is ready, jazz it up with different flavourings. Here are a few ideas:
Garlic
- 2 small garlic cloves, minced or 1 - 2 teaspoon garlic powder, to taste
Pesto
- 2 - 3 tablespoon homemade pesto
Sriracha
- 2 tablespoon sriracha, or to taste
- 1 teaspoon coconut aminos
- 1 tablespoon lime (optional)
Buffalo
- ¼ cup blue cheese, or to taste
- 2 tablespoon Franks hot sauce or sriracha
- 2 tablespoon fresh chives, chopped
Italian Herb
- 3 tablespoon chopped chives, or to taste
- 3 teaspoon Italian dried herbs
Other things you could experiment with are fresh herbs like basil, tarragon, parsley or chives, chopped anchovies, capers or chilli. Have fun and be creative. Make sure to let me know in the comments below what your favourite flavour is!
If flavouring, make the base mayo first until thick then blitz through your flavourings at the end.
Storage
Store your mayonnaise in a sealed glass jar in the fridge for up to 2 weeks.
I think due to the lemon and vinegar it probably lasts even longer, but we have a lot of mayo lovers in this house so I can't say for sure!
More Low Carb & Sugar Free Sauces
- Sugar-Free BBQ Sauce Recipe6 Minutes
- Sugar Free Ketchup (Keto)30 Minutes
- Sugar Free Teriyaki Sauce (Keto)10 Minutes
- Sugar Free Sweet Chilli Sauce Recipe15 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
The Best 5 Minute Keto Blender Mayonnaise
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- food processor or immersion blender
Ingredients
- 2 egg yolks room temperature
- 1 teaspoon dijon mustard heaped
- 1 tablespoon apple cider vinegar or white wine vinegar, up to 1.5 tbsp
- 1 ¼ cups / 300 ml light tasting olive oil, macadamia, light walnut or avocado oil (I used 1 cup light olive oil and ¼ cup extra virgin olive oil)
- 1 tablespoon lemon juice or 2 tbsp, to taste
- ¼ teaspoon salt or to taste
- cracked black pepper optional
Instructions
- Place the egg yolks, dijon mustard and apple cider vinegar in the small bowl of a food processor.
- Start the food processor and very slowly drizzle in the oil whilst the S blade is running. TAKE YOUR TIME WITH THIS!!!!! Keep gradually pouring in the oil until the mayonnaise reaches a nice thick consistency.
- Once thick, add the lemon juice and salt and blitz again for a few seconds to combine.
Jack Reynolds
Hi Katrin, I'm thinking of making this next month along with a few of your other recipes - recently left a comment on the page for the victoria sponge cake.
I was just wondering if there are certain ingredients you recommend I substitute or omit if I want the mayonnaise to be really fatty and creamy rather than acidic — I never liked vinegary mayonnaises such as Hellmann's Light, but I loved the original one, which I haven't eaten for some time now because of the industrial seed oils.
Katrin Nürnberger
I would use a very mild vinegar such as apple cider vinegar. I think this makes the biggest difference. Also, you can add more oil to the recipe, which will further dilute the vinegar flavour.
Jack Reynolds
Okay. Thank you very much, and thank you for your reply to my other comment I left you yesterday.
Jack Reynolds
This recipe was lovely Katrin - made it the other day using a kitchen aid mixer to accompany the keto italian meatballs and cauliflower and broccoli cheese. It seemed to intensify in flavour once it had been left in the fridge for a few hours. I'll definitely make it again. I made your keto scones with cream and strawberry jam as well - a lot of work but worth it because it was all very nice.
Katrin Nürnberger
So happy that you are enjoying the recipes!
Jonathan Bestel
Would a little extra virgin coconut oil not work?
Katrin Nürnberger
I would not try it. Coconut oil is firn at room temperature, so it would change the consistency. Also, the coconut flavour may taste a little strange in a mayo.