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 4 ingredients together in 1 jar. Easy, mess-free, and delicious!
Prep Time1 minutemin
Total Time1 minutemin
Course: Condiment, Sauce
Cuisine: American
Keyword: aioli, condiment, hot sauce, keto, low carb, mayo, mayonaise
tall and narrow glass jar, for making and storing the mayo
immersion blender
Instructions
Add the light olive oil to the mason jar. Next, add the whole egg, dijon mustard, lemon juice, and salt to the jar.
Using an immersion blender, press it against the bottom of the jar and blend for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the blender up and down to fully combine the ingredients.
Once it's all blended, remove the blender. Give it a few stirs with a spoon, seal the lid on top, and place it in a storage container in the refrigerator. It will stay fresh for up to one week.
Notes
Recipe tips:
You must use LIGHT olive oil or a 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.
Storage: Keep the jar of mayo covered and in the fridge for up to 1 week.