Forget about store-bought mayonnaise; this homemade keto mayonnaise is all the rage and more! It's so creamy, delicious, and nutritious. You won't ever want any other kind again!
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❤️ Why you'll love it
This immersion blender mayo is so finger-licking good, you'll want to spread it on everything! Make your own deliciously creamy mayo in about two minutes; your family won't even know it's keto!
Is mayonnaise keto-friendly?
It can be. Regular mayo and salad dressings sometimes contain sugar and other additives that are not allowed on the ketogenic diet, so I prefer to make my own mayonnaise. Always check the label carefully if you pick one up from the grocery store.
Better yet, you can make your own with this homemade recipe made with no added sugar and only keto-friendly ingredients. With only five ingredients, you can whip up a delightfully tastier and healthier version. Read on to learn how to make the best keto mayo out there!
🥘 Equipment Used
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All you need to make this easy recipe are an immersion blender and a mason jar. I prefer just to whisk the simple ingredients in a mason jar and store it in the same container for easy clean up.
If you don't have an immersion blender, a hand mixer will work just fine. Of course, you can also use a regular blender if you prefer, but it might be a challenge to scrape out a small amount of mayo out of a large blender.
🧾 Ingredients Used
- Olive oil: Use your choice of oil, ideally olive oil or avocado oil. Avoid inflammatory vegetable oils like soybean oil or canola oil.
- Whole egg: This will help bind the ingredients together. If you're scared of the risk of salmonella, you can use pasteurized eggs instead.
- Dijon mustard: I prefer Dijon mustard, but you can use yellow mustard instead. Mustard also helps bind and stabilize the ingredients in this low carb mayonnaise.
- Apple cider vinegar: You can use white vinegar if that's what you have on hand.
- Salt: To taste.
🔪 How To Make This Recipe
- Add the apple cider vinegar, egg, Dijon mustard, and salt to a mason jar. Pour in the olive oil last.
- Put the immersion blender into the bottom of the mason jar, and then turn it on.
- Keep it still and let it start to blend the entire mixture from the bottom of the jar.
- Once it starts to thicken, move the immersion blender upwards as it blends the mix.
- Blend for 20 – 30 seconds till it is thoroughly mixed in a creamy consistency.
How to Make Keto Mayo in a Food Processor
You can also make keto-friendly mayo in the food processor. First, add all ingredients, then blend till creamy.
🥫 Storing and Reheating
You can store your homemade keto mayo recipe in an airtight container in the refrigerator for about a week at most. You should use it all up within that time for best results. I recommend that you do not freeze the mayonnaise. If you do, it would curdle and separate.
💭 Tips and Variations
- Make sure the egg and other ingredients are at room temperature. This is important so that the mayo doesn't split up. Room temperature will also help it thicken properly.
- Use a mason jar or airtight container with a wide mouth so it'll be easy for you to scoop the mayo out.
- You can skip the egg for a vegan option.
- If you need something sweeter for your salad dressing, try this homemade sweet mayo dressing.
- Add some lime juice or lemon juice for a little bit of zesty flavor.
- For a spicy version, try this spicy mayo recipe.
- Jazz it up with different spices and flavorings for an exciting treat. Add some garlic powder, black pepper, or herbs to switch things up. Have fun with it!
🍽️ What can I eat this recipe with?
Sugar-free mayonnaise goes wonderfully with anything that requires a spread. You will love it so much; you might eat it with literally everything! You can also savor its richness in some keto coleslaw or this bacon broccoli salad. Yum!
👩🍳 Frequently asked questions
Homemade mayonnaise is quite healthy, especially if you're on a low carb or keto diet. The healthy fats in it are much needed, and it contains little to no carbs at all! The best part is that you can be sure there are no hidden additives to the keto mayonnaise because it's homemade. So go ahead and indulge in it. You know you want to.
Mayonnaise is safe to eat. Sometimes, there is the fear of salmonella in eating raw eggs, but the risk is the same if you eat your eggs runny. However, the acidity in the vinegar kinda neutralizes harmful bacteria, so the risk is really very tiny. To be absolutely safe, though, you can use pasteurized eggs for this keto mayonnaise recipe.
Yes! Mayo can be a great source of healthy fats for your keto lifestyle, especially in this easy keto mayonnaise. Be cautious with storebought mayo as it is often made with unhealthy oils, added sugar, and preservation. Primal Kitchen is your best choice for storebought mayo, but it's easy enough to make it yourself!
📚 Related Recipes
Check out these other low carb spices and sauces!
📖 Recipe
Keto Mayonnaise Recipe
Ingredients
- 1 cup olive oil
- 1 egg room temperature
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
Instructions
- Add the apple cider vinegar, egg, dijon mustard, and salt to a mason jar.
- Add the olive oil last.
- Using an immersion blender, blend the entire mixture starting from the bottom of the mason jar.
- Move the immersion blender upwards as it blends.
- Blend for 20 – 30 seconds till it is thoroughly mixed together.
Notes
- Make sure the egg and other ingredients are at room temperature. This is important so that the mayo doesn't split up. Room temperature will also help it thicken properly.
- Use a mason jar or airtight container with a wide mouth so it'll be easy for you to scoop the mayo out.
- You can skip the egg for a vegan option.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
I've been making a similar mayo for years. I add 1 teaspoon of onion and garlic powder to mine and 1 teaspoon of salt. I weigh my ingredients especially the oil since I make a qt at a time. I use the egg or sometimes two and white vinegar
1-2 eggs
1 squirt dijon mustard
1 teaspoon each, kosher salt, onion powder, garlic powder
4T white vinegar I like my mayo sour!
500 grams neutral oil (avocado).
I use the immersion blender method in a qt ball jar. This lasts for 3-4 weeks or more in the fridge.
Sounds delicious!
can you provide the measurements of the ingredients?
If you scroll down to the bottom, I include the measurements in the recipe card.