Easy Keto Homemade Mayonnaise

Blend up a batch of this Easy Keto Homemade Mayonnaise to use in all of your meals! Ready in seconds, all you have to do is blend the 5 ingredients together in 1 jar. Easy, mess-free, and delicious!

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Making mayonnaise at home has never been so easy! Made in one jar and with a handful of easy ingredients, this Easy Keto Homemade Mayonnaise will save you countless trips to the grocery store.

This creamy and easy homemade mayo is made in 1 jar and blended together with an immersion blender. Cleanup is virtually nonexistent! It’s a great recipe to use when you’re looking to cut down on waste, save time, and keep your wallet happy. 

This tasty immersion blender mayo is:

• Just as delicious as storebought mayo
• Contains real ingredients
• Stays fresh for up to 1 week
• Perfect to pair with tons of recipes!

Made with only 4 ingredients, you can whip this up in seconds and spread it onto sandwiches, baked with crusted salmon, or mixed into dressings to enjoy on tacos, nachos, salads, and more!

Is homemade mayo keto?

Yes! This homemade mayonnaise is made with eggs, olive oil, dijon mustard, and lemon juice, meaning it’s completely keto, Whole30, Paleo and low-carb friendly. It’s perfect to use with your favorite keto meals, like a bagel sandwich, as a dip for buffalo chicken tenders, or mixed into tuna egg salad.

Ingredients you need

• Egg – All you need is 1 large egg for this recipe! The bigger, the better. If the egg isn’t big enough, you may need to add another small or medium egg.
• Light olive oil – It must be light oil or else you’ll end up with a strongly flavored mayo. Quite a bit of oil is added to the mayonnaise, so it’s important to like the flavor of the oil you use. 
• Dijon mustard – This sugar-free mustard adds a nice tangy flavor that pairs well with the egg and helps emulsify the mayonnaise. Feel free to use regular yellow mustard if you don’t have dijon.
• Lemon juice – We need a little acid to bring it all together. Lemon juice adds incredible fresh flavors while remaining keto, low-carb, and paleo-friendly. Feel free to replace it with apple cider vinegar or white vinegar instead.

How to make mayonnaise at home

Place the ingredients in the jar: Grab a tall and narrow glass jar and an immersion blender. Add in the light olive oil, the whole egg, mustard, lemon juice, and salt.

Blend it up: Use the immersion blender to blend everything together for at least 10 to 15 seconds. Once it starts to emulsify and thicken, slowly move the blender up and down to fully combine the ingredients.

Stir and store: Remove the blender from the jar when it’s done. Give the mayo a few final stirs with a spoon before sealing the jar with a lid and placing the mayo in the fridge.

Recipe tips

• The bigger the eggs, the better. It’s very important to use large or extra-large eggs for this recipe or else you might need to add an extra one. 
• It’s very important that you use light olive oil or neutral oil. Extra virgin olive oil is too strong for mayonnaise and will mess up the flavor. If you don’t have light olive oil, use avocado, canola, grape seed, or safflower oil instead.
• Want your keto mayo to be paleo and Whole30 compliant as well? Swap the light olive oil for avocado oil instead.
• Use a tall, narrow, and wide-mouthed jar. Mixing everything in one jar, like a pint and half wide mouth mason jar, makes for easy clean up, blending, and storage.
• I strongly recommend using an immersion blender to make your mayo. It’s a magic handheld tool that’ll make your mayonnaise come together so easily, unlike a food processor or regular blender.

Mayonnaise flavor boosters

Play around with the flavors and add fun mix-ins to this recipe! Here’s what I recommend:

• Roasted garlic mayo: Add in 2 tablespoons of roasted garlic and maybe a little horseradish for some tang.
• Herbed mayo: Stir some fresh or dried chives, parsley, basil, dill, or cilantro into the finished mayonnaise. Use it to make an easy and herby salad dressing.
• Spicy mayo: Blend in crushed chili peppers or a tablespoon of sriracha to create a spicy and easy dipping sauce. Keep things simple and give the mayo a more subtle kick with some fresh cracked pepper.

Frequently asked questions

Mayo can be tricky sometimes! Find the answers to all of your questions below:

My mayo is too thin! How do I thicken it? 

Sometimes mayo can “break” or separate as it blends, leaving it much thinner than desired. Using an immersion blender should help avoid this but just in case, you can thicken your broken mayo by blending in an extra egg yolk. If that doesn’t work, a little extra mustard or some hot water should help it thicken.

Do I have to use mustard? 

I highly recommend using dijon mustard for not only tangy flavors but to help the mayonnaise stabilize. Without it, the mayo may not emulsify and is more likely to break.

Is homemade mayonnaise safe to eat?

Raw eggs can be kind of scary to eat but they’re necessary when making homemade mayo. If you’re worried about salmonella, make sure the eggs you use were refrigerated at all times before making this recipe and are not cracked or dirty. You can always use pasteurized eggs if you feel raw eggs aren’t safe to eat.

How long does homemade mayonnaise last?

Your mayo will last in a sealed jar in the fridge for up to 2 weeks.

How to use your homemade mayo

• Dress up a Cobb Salad with mayo dressing
• Mixed in this Easy Olivier Salad
• As a filling in my Loaded Keto Deviled Eggs
• To use in this easy and creamy Caesar Salad Dressing

If you try making your own Easy Keto Homemade Mayonnaise, let me know what you think. Leave a comment and don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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