This sweet and creamy homemade mayonnaise makes a perfect salad dressing and comes together in just 2 minutes. And it's perfect for your low-carb lifestyle at just 1 carb per serving!
Ever since I started making my own mayonnaise, I have never had to buy from the store again. Not only does it taste so much better, but I also don't have to worry about hidden carbs or preservatives used in the store-bought version.
This sweet homemade mayonnaise dressing is so easy to make and it also keeps well in the fridge, so you can make it ahead. And if you run out, it only takes a few minutes to whip up a fresh batch.
Equipment Used
I make this mayonnaise dressing using an immersion blender. This is by far the easiest and quickest way to make it. It's so convenient to make it directly in a mason jar and just store it in the fridge in the same container.
If you want to make several batches at a time, it might be easier to use a regular-sized blender or a food processor.
Ingredients Used
This recipe is made with ingredients you most likely have at home.
- Olive Oil: It is better to use a neutral-flavored oil like olive oil because you don’t want the flavor of the oil to be overpowering in the mayonnaise dressing.
- Eggs & Dijon mustard: These both act as an emulsifier and stabilizer. What that means is that they allow ingredients that don’t mix well together, like oil and vinegar, to combine well and not separate even after several days.
- Apple Cider Vinegar: Vinegar provides a little bit of tartness to the mayonnaise.
- Monk Fruit Sweetener: This is by far my favorite sweetener because it does not have a weird taste or cooling effect, but you are free to substitute with your preferred sweetener.
- Spices: salt and black pepper. You just need a little bit and can adjust to your taste preference.
How to Make Sweet Homemade Mayonnaise Dressing
- Make sure the egg is at room temperature. If you forget to bring it out earlier, place it in a bowl of warm water for a few minutes.
- Add the egg, mustard, sweetener, apple cider vinegar, salt, and pepper to a mason jar. Add the olive oil last.
- Place the immersion blender all the way at the bottom and turn it on. As the mayonnaise begins to turn creamy, move the immersion blender up and down till all the ingredients are mixed in and you have a nice, thick creamy mixture.
- Cover and chill in the fridge or use immediately!
To make it in a regular blender or food processor, just pour in all the ingredients together and blend for about a minute till it turns creamy.
How to Store
This sweet homemade mayonnaise dressing keeps well for a week or two and makes 1-2 servings depending on how creamy you want your salad to be.
What can I eat this sweet mayonnaise dressing with?
This recipe goes perfectly with salads like this, cauliflower potato salad, bacon broccoli salad, or this keto coleslaw.
Tips And Variations
Always make sure the eggs used are at room temperature.
- Use a neutral-flavored oil like olive oil and not coconut oil or avocado oil.
- I use monk fruit sweetener as my preferred sweetener but you can use your favorite low-carb sweetener. Always start with 1 teaspoon and add more if you wish.
- To make regular mayo, try this homemade mayonnaise recipe.
- If you want it spicy, try this spicy mayo recipe.
Related Recipes
Enjoy these other low carb spices and sauces!
- African pepper sauce
- Easy chicken seasoning
- Keto blue cheese dressing
- Keto buffalo sauce
- Ghanaian Shito Sauce
- Cajun Butter
- Chermoula Sauce
📖 Recipe
Sweet Homemade Mayonnaise Dressing
Equipment
- Mason Jars
Ingredients
- 1 cup olive oil
- 1 egg
- 1 tablespoon your favorite sweetener see notes
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
To make using an immersion blender
- Add the egg, mustard, sweetener, apple cider vinegar, salt and pepper to a mason jar.1 egg, 1 tablespoon your favorite sweetener, 1 teaspoon dijon mustard, 1 tablespoon apple cider vinegar, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Add the olive oil last.1 cup olive oil
- Place the immersion blender all the way at the bottom and turn it on.
- As the mayonnaise begins to turn creamy, move the immersion blender up and down till it all turns creamy.
- Cover and chill or use immediately
To make in a regular blender or food processor
- Pour in all the ingredients together and blend for about a minute till it turns creamy.
Notes
- Always make sure the eggs used are at room temperature.
- Use a neutral-flavored oil like olive oil and not coconut oil or avocado oil.
- I use monk fruit sweetener as my preferred sweetener but you can use your favorite low-carb sweetener. Always start with 1 teaspoon and add more if you wish.
- To make regular mayo, try this homemade mayonnaise recipe.
- If you want it spicy, try this spicy mayo recipe.
Can you eat the dressing with egg that is not cooked
Yes, the dressing is made with raw eggs.
Great recipe, but there is one missing ingredient. I added 1 tablespoon of lemon juice and for me, that made all the difference. No after taste with or without the monk fruit. And a richer, more complex flavor.
Thanks for the tip!
Are you sure it's supposed to be a tablespoon of monk fruit sweetener? I used about 1-1/2 teaspoons and it still ruined the batch. I'm hoping that once the mayo chills and is mixed with the broccoli salad, it will be better. I do have to thank you for the technique, though. Without all that monk fruit, it would have been my first successful batch of mayo.
The recipe calls for monk fruit sweetener because it is a sweet dressing. You can leave it out entirely if you just want regular mayo.
I'm loving these recipes.
Thank you so much for sharing them ❤
You're welcome, Dawn!