Homemade Keto Mayonnaise: Rich, Creamy & Ready in 5 Minutes
Ever stared at store-bought mayo labels wondering what half those ingredients actually are? Making homemade keto mayonnaise transforms your kitchen into a condiment powerhouse. No more inflammatory seed oils, hidden sugars, or preservatives that sound like chemistry experiments.
PREP TIME: 2-5 minutes
COOK TIME: 0 minutes
TOTAL TIME: 2-5 minutes
SERVINGS: 16-24 tablespoons (1 cup)
DIFFICULTY: Easy
DIETARY TAGS: Keto, Paleo, Whole30, Dairy-free, Gluten-free, Low FODMAP
EQUIPMENT NEEDED:
Essential:
- Immersion blender (game-changer for perfect emulsion)
- Wide-mouth mason jar or tall beaker
Alternatives:
- Standard blender (trickier but doable)
- Hand mixer + bowl
- Balloon whisk + serious arm strength
INGREDIENTS:
- 1 cup (240ml) avocado oil or extra light olive oil
[Substitute: MCT oil for milder flavor] - 1 large fresh egg (room temperature works best)
[Substitute: 2 egg yolks for ultra-rich texture] - 1-2 tsp Dijon mustard
[Substitute: yellow mustard] - 1-2 tbsp fresh lemon juice
[Substitute: white wine vinegar or apple cider vinegar] - 1/4-1/2 tsp sea salt
- Pinch of white pepper (optional)
METHOD:
- Add egg to bottom of your wide-mouth jar first.
- Pour in oil, lemon juice, mustard, and salt directly over the egg.
- Insert immersion blender so the blade completely covers the egg yolk at the bottom.
- Blend on high for 20-30 seconds without moving the blender. Watch magic happen as the bottom turns thick and white.
- Slowly lift the blender upward while continuing to blend. The mayo will thicken and emulsify as you move up.
- Taste and adjust seasoning. Add more lemon for tang or salt for depth.
- Transfer to clean jar and refrigerate immediately.
CRUCIAL TIPS:
- Don’t move that blender initially – let it work at the bottom first
- Room temperature eggs prevent breaking the emulsion
- Fresh eggs are non-negotiable for food safety
- Avoid extra virgin olive oil – too strong and can taste bitter
- Start slow, stay patient – rushing ruins everything
Storage & Scaling:
Storage: Keeps 1-2 weeks refrigerated in airtight container. Check for any off smells or separation before using.
Scaling: Double or halve ingredients maintaining same ratios. Method stays identical.
Common Mistakes:
- Using cold eggs (emulsion breaks)
- Moving blender too quickly initially
- Using strongly flavored oils
- Blending in regular blender (often too powerful)
Flavor Variations:
- Spicy Mayo: Add 1-2 tsp sriracha or chipotle powder
- Herb Mayo: Blend in fresh dill, parsley, or chives
- Garlic Mayo: Add 1-2 minced garlic cloves
- Southern-Style: Extra egg yolk, white pepper, and paprika
Why This Homemade Keto Mayonnaise Works
I’ve made hundreds of batches testing different methods. The immersion blender technique wins every single time. Traditional whisking works but demands Olympic-level arm endurance.
Store-bought mayo hides inflammatory soybean oil and sneaky sugars. Your homemade version costs roughly $2 per batch versus $4-6 for quality store brands. Plus you control every single ingredient.
The science behind perfect mayo lies in emulsification. Oil and water naturally separate. Egg yolk contains lecithin, nature’s emulsifier that forces them to play nice together.
Temperature matters tremendously. Cold ingredients create stubborn emulsions that break easily. Room temperature eggs blend smoothly and create stable, creamy results.
Troubleshooting Your Mayo:
Mayo broke and separated?
- Start over with fresh egg yolk in clean jar
- Slowly blend in broken mayo bit by bit
- Usually fixes the problem completely
Too thin?
- Add another egg yolk
- Blend 30 seconds more
- Chill for 30 minutes to thicken
Too thick?
- Add lemon juice or vinegar gradually
- Thin with tiny amounts of water if needed
Flavor too strong?
- Switch to lighter oil next time
- Add pinch of salt to balance
- Dilute with neutral oil
This homemade keto mayonnaise transforms boring salads into creamy masterpieces. Spread it on keto bread, mix into chicken salad, or create amazing aiolis. Once you taste the clean, rich flavor of homemade mayo, store-bought versions taste like plastic disappointment.
The best part? You’ll never run out of mayo at the worst possible moment again. Five minutes and basic ingredients create condiment perfection every single time.
