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.
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 in making homemade mayonnaise dressing
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 in a bowl of warm water for a few minutes.
Add the egg, mustard, monk fruit 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 in a regular blender or food processor, just pour in all the ingredients together and blend for about a minute till it turns creamy.
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.
If you prefer a spicier dressing, try this delicious spicy mayo recipe.
What can I eat this sweet mayonnaise dressing with?
Tips when making sweet homemade mayonnaise dressing
Always make sure the eggs used are room temperature.
Use a neutral-flavored oil like olive oil and not coconut oil or avocado oil.
You can add 2 tablespoons of sweetener if you want it sweeter.
Sweet Homemade Mayonnaise Dressing
To make using an immersion blender
- Add the egg, mustard, monk fruit 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 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.
- Always make sure the eggs used are room temperature.
- Use a neutral-flavored oil like olive oil and not coconut oil or avocado oil.
- You can add 2 tablespoons of sweetener if you want it really sweet.