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?
How to make keto mayonnaise from scratch:
1.) Get your ingredients ready! 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: Keep the left-over egg whites and add it to your next 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!!
2.) 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.
3.) 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.
TOP TIPS
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.
Make sure all your ingredients are at room temperature. This is essential to ensure that your mayonnaise doesn’t split and thickens.
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!
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, you can jazz it up with different flavourings. Here are a few ideas:
Garlic
- 2 small garlic cloves, minced or 1 – 2 tsp garlic powder, to taste
Pesto
- 2 – 3 tbsp homemade pesto
Sriracha
- 2 tbsp sriracha, or to taste
- 1 tsp coconut aminos
- 1 tbsp lime (optional)
Buffalo
- 1/4 cup blue cheese, or to taste
- 2 tbsp Franks hot sauce or sriracha
- 2 tbsp fresh chives, chopped
Italian Herb
- 3 tbsp chopped chives, or to taste
- 3 tsp 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.
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!
Try my other low carb and sugar free sauces:
Tried this recipe? Give it a star rating below!
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The Best 5 Minute Keto Blender Mayonnaise
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Equipment
- food processor or immersion blender
Ingredients
- 2 egg yolks room temperature
- 1 tsp dijon mustard heaped
- 1 tbsp apple cider vinegar or white wine vinegar, up to 1.5 tbsp
- 1 1/2 cups / 300 ml light tasting olive oil, macadamia, light walnut or avocado oil (I used 1 cup light olive oil and 1/4 cup extra virgin olive oil)
- 1 tbsp lemon juice or 2 tbsp, to taste
- 1/4 tsp 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.
Notes
Nutrition
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Willow says
My first attempt today–turned out really well. I followed this with making a Ranch dressing using some Greek yogurt and spices!
Melissa says
This tasted great. I’m hoping to use it to make a ranch dressing, dill tarter sauce, deviled eggs. So many use
Lauren says
The vinegar taste is a little overpowering for me. Only added 1 tbsp. Does it dye down after setting in the fridge or is there something I can add to counter it?
Katrin Nürnberger says
If your vinegar is very strong, just add a little more oil to dilute it.
Beth says
I made the Keto bread recipe and had leftover egg yolks so I made this too. I used a light, almost tasteless olive oil for this recipe and my homemade Dijon mustard. (Is it really Dijon mustard if I made it in Maryland?). This was easy and it came out great – better than store-bought. I wanted a recipe for a homemade mayonnaise so I could control what goes in it. This recipe called for so few ingredients and it took 5 minutes to make.
Nancy Johnson says
An easy to follow recipe for a no sugar Mayo. Worked the first time…because of the helpful hints. Thanks for this keeper!
Rita says
Can o make this on a Vitamix?
Katrin Nürnberger says
I think you’d have to make a jumbo amount. The blades of the Vitamix re a bit higher and you might struggle to get the mayo to go firm if you start with only 2 egg yolks.
Akem says
I don’t have an immersion blender and tried it with a nutribullet, electric hand mixer and whisk and 2 tsp of boiling water. None of these things worked and I have mayo soup. I’d hate to toss pasture raised yolks and avocado oil… Help!
Katrin Nürnberger says
YOU WILL GET THERE!!!! Try using your electric hand mixer next time. It’s the very beginning of the process that’s crucial. Only add a tiny bit of oil to the yolk mix. Blend. Then drizzle the next bit in. Blend, blend, blend. Really take your time and be patient.
Liz says
Made my first Keto mayonnaise. Love it with the lemon and the oil does give it a stronger flavour. Going to play with the oil combinations.
I thought it was going to be difficult, but so much easier than I thought. Tomorrow night we are doing steak and celeriac chips and can’t wait to see how it tastes.
Thank you
Katrin Nürnberger says
So glad it worked and that you like it!
Jo H says
I’ve tried a lot of keto mayo and this is my fav! LOVE it… on everything!
Katrin Nürnberger says
Haha, we’re on the same page!!!!
Kerri Barclay says
This recipe is very similar to my own, with the exception that I like mine sweet so I add 2 T red wine vinegar, 1/8-1/16 tsp white stevia pdr, 1 tsp salt instead of the mustard, I leave out the lemon juice, AND I use avocado oil. I’ve made it with avocado oil for years and have never found it to turn yellow, so I’m not familiar with that dynamic. I have discovered along the way that if the fridge setting is too low (colder) this will cause the mayo to separate. I found that it can be fixed if it does separate. Just whir a new egg yolk in the processor or in a jar with the immersion blender, and after stirring the old mayo to equalize it a bit, begin pouring it into the egg yolk slowly, and it rethickens as you blend it in. It’s worked every time for me. It’s important also to let that separated mayo sit out for 2-3 hours to warm up first. Anyway, making healthy mayo is one of the easiest ways we can get the good oils into our diet, since it seems we all use a lot of mayo.
Katrin Nürnberger says
That’s so interesting about the fridge setting! Thanks so much for sharing all this info 🙂
Jennifer says
Can you use mustard powder instead of Dijon mustard at all?
Katrin Nürnberger says
Yes, that should be no problem 🙂
karen says
I like using apple cider vinegar, horseradish powder and a ‘green ‘salt’ mix.
also, It is just me so I use one whole egg to make a smaller amount and achieve the desired consistency.
Katrin Nürnberger says
I love the idea of using horseradish. One of those things I haven’t had in ages. Thanks for the inspo!