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 keto 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 homemade keto mayonnaise another shot!
Also make my sugar free ketchup.
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What I Love About This Mayo
EASY. 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. Out of these three, I prefer the food processor method - it's the easiest!
VERSATILE. I love this low carb mayonnaise in salads (think Chicken Caesar, egg or tuna!), as a dip, in a sandwich or with meat or fish. It's a staple you'll make time and time again.
KETO! Obviously, any mayonnaise is zero carb. But, regular mayonnaise such as Hellmann's is not keto-friendly. Why? Because it is made with vegetable oils. These are inflammatory and non keto-friendly. I am using olive oil in this recipe. Which means my mayo tastes great because it is homemade AND it is 100% "keto approved".
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.
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 re-adjust the seasoning and lemon juice to taste.
Katrin's Top 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
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.
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.
Use the leftover egg whites for an egg white omelette or these egg white wraps. You can also make a loaf of almond flour bread as it requires 2 egg whites.
Variations
Once the keto mayonnaise is ready, jazz it up with different flavorings. Simply put the add-ins into the blender once the mayo is ready and pulse briefly.
- Garlic: 2 small garlic cloves, minced, or 1 - 2 teaspoons of garlic powder, to taste
- Pesto: 2 - 3 tablespoons of green or red pesto
- Sriracha: Add 2 tablespoons of sriracha sauce, 1 teaspoon coconut aminos and 1 tablespoon lime juice
- Buffalo: ¼ cup blue cheese, 2 tablespoons sriracha and 2 tablespoons of chopped fresh chives
- Italian Herb: 3 tablespoons each chopped chives and Italian dried herbs.
You can also experiment with fresh herbs like basil, tarragon, parsley or chives, chopped anchovies, capers or chilli.
Uses
Use this mayo just like you would any regular mayonnaise - on low carb sandwiches, in salads or as a dip.
I use it to make keto chicken salad, keto egg salad and my keto tuna salad.
And, recently I have served it as a dip with air fryer radishes, spinach balls, turnip fries and these epic cauliflower hash browns.
Storage
Store keto mayo 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 Keto Dips And Sauces
- Sugar-Free BBQ Sauce Recipe6 Minutes
- Keto Hummus30 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
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.
Dale
I made this with an open side immersion blender and it worked well - very thick texture. As suggested, I upped the lemon juice to 2 Tbsp and ACV to 1.5 Tbsp. I was concerned, so I did blend the egg yolks, ACV & Dijon a bit first to get it setting up. Tasted great.
Dule
I just made it. I followed recipe exactly.
It thickened really good. Consistency is perfect.
….but honestly, it doesn’t taste like mayonnaise to me at all. It has a bitter aftertaste.
Katrin Nürnberger
This means that you used an olive oil with a stronger flavour. Pick a lighter oil with a mild taste next time 🙂
Brenda
Is the nutrition at the end per 2 tbsp or ?
Thanks!
Katrin Nürnberger
The nutrition is calculated per serve of 2 tablespoons.
Susan
I tried this for 1st time. I used the darker olive oil. Is there anything I can do to fix the olive oil taste? I hate to pitch the whole jar.
Katrin Nürnberger
You can make another batch using a neutral-tasting oil and then stir the two together, thereby diluting the olive taste.
Pam
I have a sensitivity to mustard. Is there a suitable substitute, or can the mayo be made without it?
Katrin Nürnberger
The mustard is optional. You don't have to use it.
Judy
I followed the recipe exactly, and my Mayonnaise is not thickening. What did I do wrong?
Katrin Nürnberger
The most important thing is that the oil needs to be poured in very slowly. Start with just a little and wait until you can see that the mix begins to thicken. Only then add a little more. If you add it too fast, the mix does not come together.
Kathy
Loved it!
Liza Kiesling
Try the small processor. Mine will only fit one cup of oil but it turned out perfectly. I had a fail with the immersion blender. My model was too tall and had open sides. Keep trying till you have success. Mayo has gotten way too expensive !
Karen Hobbs
Hi. I use a mix of light olive oil and sunflower oil plus either my own dijon style mustard (no sweetener) or a homemade Ranch dressing spice mix (my fave).
Lyla
Can I replace the apple cider vinegar with more lemon juice? Two to three tablespoon instead of one?
Katrin Nürnberger
I have never tried that, so I am not sure if it would have the same effect.
Sheree
First time I made this it worked and was wonderful - best home made mayo I have every tried. Then sadly I tried again twice and it failed twice. Had to throw out 4 eggs and three cups of oil - devastated. I'm too scared to try again......
Katrin Nürnberger
You can do it! It's all about the speed at which you combine the ingredients. Give it more time... wait until you can tell the mix thickening, then add a little more oil in a very slow trickle.
Priya
Hello Katrin. I don’t have a food processor. I have a hand mixer, electric whisk and a hand held blender. What’s the best way I could make this recipe using the gadgets I have.
Katrin Nürnberger
Hi Priya, I also get great results using a hand held electric mixer with the two metal attachments. The stick blenders with plastic never work for me. Just very, very slowly pour in the oil and blend continuously.