Healthy Homemade Mayo - Three Ways | KetoDiet Blog (2024)

Home
Blog
Recipes
Strict Keto
Healthy Homemade Mayo - Three Ways

4.6 stars, average of 712 ratings

By Martina Slajerova, updated October 9 202397
This post may contain affiliate links, see our disclaimer.

Jump to RecipeStep-by-stepRate Recipe

Those who follow my blog know that I often make my own ingredients such as ghee, mustard, pesto, vinegar, vanilla extract and many more. I use this homemade mayo throughout the recipes on my blog, in my books and in recipes created for our KetoDiet App.

Why make your own condiments? Not only they taste better but you have a complete control over the ingredients and avoid sugar and unhealthy fats. Remember, food quality and type of fats are just as important as keeping your carbs low when following a keto diet.

Instead of inflammatory vegetable oils, I make my mayo using healthy fats such as avocado oil, light tasting olive oil, macadamia oil, or even walnut oil (my favourite).

There are many ways to make mayo. You can use a hand whisk (requires skills and time!), electric mixer (my favourite) or immersion blender (the best way if you have the right tools). Recently, one of our talented recipe developers shared this ingenious method of making mayo in a food processor.

Three Ways to Make Mayo

1. Electric Blender or Hand Whisk Method

See below for step-by-step guide. To boost the flavour, you can optionally add a teaspoon of garlic or onion powder.

2. Food Processor Method

Making mayo in a food processor is easy! You can find a step-by-step guide in our Homemade Garlic Mayo recipe

I've also came across This method of making mayo using whole eggs and a cup with a hole on the bottom to allow the oil drip slowly into the food processor without you having to stand by it - fool proof and ingenious!

3. Immersion Blender Method

You can also try using an immersion blender to make your mayo. Make sure you use a tight immersion blender cup, and ideally double the batch (trying to make too small a batch of mayo, there won't be enough volume to make it work).

When I tried it using a regular jar, the mayo never got thick enough (photo below). What I also realised is that the shape of the immersion blender matters - you want to use one with a "cup shape" on the bottom to hold the mayo mixture in one place while blending (not like the one I used on the photo below but like the one in the video).

All you need is to place the ingredients in a very narrow immersion blender cup (the blender should just about fit). As the mayonnaise starts to form, slowly tilt and move the immersion blender until all oil is emulsified and the mayo is ready. Do not move the blender too much or it won't work. Here is a great video tutorial on how to make mayo in just 2 minutes.

Tips & Substitutions

If you want the mayonnaise to last several months, add a tablespoon or two of whey (whey is a by-product when making homemade ricotta) or powder from one probiotic capsule (simply open the capsule and combine the powder with the mayo). Cover the mayonnaise and let it sit on a kitchen counter for 8 hours. This is essential in order to activate the enzymes that will keep your mayo fresh. After 8 hours, refrigerate and use within the next 3 months.
Using raw eggs? If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

0 days, 0 hours, 0 minutes

Hands-on 5-10 minutes Overall 5-10 minutes

Serving size 1 tbsp/ 15 ml

Allergy information for Healthy Homemade Mayo - Three Ways

✔Gluten free

✔Dairy free

✔Nut free

✔Pork free

✔Avocado free

✔Coconut free

✔Fish free

✔Shellfish free

✔Beef free

Pescatarian

Vegetarian

Nutritional values (per serving, 1 tbsp/ 15 ml)

Net carbs0.1 grams

Protein0.2 grams

Fat12 grams

Calories108 kcal

Calories from carbs 0%, protein 1%, fat 99%

Total carbs0.1 gramsFiber0 gramsSugars0 gramsSaturated fat1.2 gramsSodium46 mg(2% RDA)Magnesium1 mg(0% RDA)Potassium7 mg(0% EMR)

Ingredients (makes about 215 g/ 7.5 oz)

³/₄ cup walnut, macadamia or avocado oil, or light-tasting olive oil (180 ml/ 6 fl oz)
1 large egg yolk
1 tbsp apple cider vinegar or homemade fruit vinegar (15 ml)
1 tsp Dijon mustard (you can make your own)
1 tbsp lemon juice (15 ml)
¹/₄ tsp salt, or more to taste
Optional: 1 - 2 tbsp whey or powder from 1 probiotic capsule (see notes in step 8)

Instructions

Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk. You can reserve the egg white for another recipe such as our low-carb bread.
Place the egg yolk and the Dijon mustard (try homemade mustard) into a bowl. Add 1 teaspoon of vinegar (reserve the other 2 teaspoons for step 6) - that will help the mayo emulsify. Secure the bowl with a piece of cloth or kitchen towel and blend until well combined.
Use a food processor (or a hand whisk). Turn it on and very slowly start to drizzle in the oil.
Using extra virgin olive oil may make the taste of your mayonnaise too strong. Try mild olive oil, avocado, macadamia, sesame, almond or walnut oil and discover what your favourite one is - it won't affect the net carb content.
Keep pouring the oil until the mixture starts to look more like mayonnaise. Then, a slow steady stream of oil can be added. Keep the food processor on until it gets to a desired thickness. If the mayonnaise is not thick enough, add a bit more oil.
After you pour all the oil in, add lemon juice, vinegar and season with salt. Add a few drops of stevia (if needed) and mix well. If it's too thick, add a few drops of water.
Mix until well combined. Adding the lemon and vinegar will turn the colour to a light yellow.
When the mayonnaise is done, put it in a glass container and seal well. You can store it in the fridge for up to a week. This is how the mayo looks like if you use macadamia or walnut oil.
And this is how the mayo looks using virgin avocado oil.

Ingredient nutritional breakdown (per serving, 1 tbsp/ 15 ml)

Net carbs	Protein	Fat	Calories
Walnut oil
0 g	0 g	11.7 g	103 kcal
Egg yolk, fresh
0 g	0.2 g	0.3 g	4 kcal
Apple cider vinegar
0 g	0 g	0 g	0 kcal
Dijon mustard
0 g	0 g	0 g	0 kcal
Lemon juice, fresh
0.1 g	0 g	0 g	0 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Total per serving, 1 tbsp/ 15 ml
0.1 g	0.2 g	12 g	108 kcal

Do you like this recipe? Share it with your friends!

Let us know what you think, rate this recipe!

Name

E-mail

Blog (optional)

Note: Any links to products or affiliate links will not be approved.

Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

B I U “”

Never miss a post! Inspiring. Delicious. Our latest recipes, articles, guides and exclusive offers delivered weekly to your inbox.

+ =

Cancel

Comments (97)

Holly 7 months ago # Reply

Martina, HELP PLEASE… if I’m doubling or tripling this recipe do I need to double/triplethe probiotic amount or is the 1/4 tsp enough to ferment the whole thing?
Does the fermentation process effect the taste at all?
Thank you!

Martina @ KetoDiet 6 months ago # Reply

Hi Holly, I'm sorry for the delayed response. You can actually even keep the same amount of it, you won't need more probiotic. I'd either use double the amount or the same, it should not affect the taste. Personally I just use whey from yogurt. I hope this helps!

Holly 6 months ago # Reply

We have to be dairy free or I would use whey. I don’t know if you know if Coconut ‘whey’ would work but I am doubtful.
Thank you so much for answering me! Do you still leave it on the counter for eight hours with the probiotic and if so, my house is kept at 65° will this still work?
I just don’t want to make my family sick by doing the wrong thing. Thanks again Martina.

Martina @ KetoDiet 6 months ago # Reply

Yes, that's correct, 8 hours, same instructions. In your case a probiotic is best, I haven't tried using coconut yogurt "whey" but wouldn't risk it.

Kathryn Oconnor one year ago # Reply

Great stuff!

Ann (https://annsaroundtown.blogspot.com/?m=1) 2 years ago # Reply

This recipe is great! But I was just wondering a few things:
#1. Can this be made in a Vita Mix?
#2. Can the recipe be doubled?
#3. Can this be made cholesterol free by just using the whites instead?
Thanks for taking the time to read my questions. I've made this recipe so many time I don't even need to look at it anymore! ☺

Martina @ KetoDiet (https://ketodietapp.com/) 2 years ago # Reply

Hi Ann, I haven't tried using a VitaMix but I think it may help if you slowly drizzle the oil in (just like we did here: Quick Blender Garlic Mayonnaise
You can definitely double the recipe but remember to add whey or probiotics in case you can't use it quick enough (it will keep for longer).
The third question is a bit tricky to answer as:
a) I don't know if only egg whites will work but I know there are egg-free mayo options
b) I wouldn't worry about cholesterol in eggs and here is why: Understanding LDL-Cholesterol Through Analogies: Boats in Your Bloodstream and Star Wars
Also, dietary cholesterol is not what causes high blood cholesterol, at least there is no evidence for that.
I hope this helps!

Carol 3 years ago # Reply

Using the blender method, I drizzled the oil slowly and got a thick product but when I added the vinegar and lemon juice, the mixture broke down.Any suggestions appreciated.Thanks.

Martina @ KetoDiet 3 years ago # Reply

Hi Carol, that shouldn't happen. You need the mixture to be really thick before adding lemon juice. I'm not sure what happened but I think it's most likely that it wasn't thick enough. This is a method that works every single time - much less likely to fail: Quick Blender Garlic Mayonnaise
Also, you can still salvage the split mayonnaise. Simply drizzle it slowly in the next batch (after it's completely thickened).

Anita Farhana 3 years ago # Reply

I've been trying to do Mayanoise for years and never turned out and always runny... this time I actually read your full story and realized my mistake, big bowl...!!! and now I have the best Mayo consistency... thank you.. I have all your books and have been following you for years.

Martina @ KetoDiet 3 years ago # Reply

I know how you feel! I still can't use the immersion blender method because I don't have the proper bowl shape on mine. I use the food processor (never fails) or the electric mixer methods.

Hannah 3 years ago # Reply

Is it ok to use whey protein powder to ferment the mayonnaise? It is the only type i can seem to find in the shops and online..

Martina @ KetoDiet 3 years ago # Reply

I don't think that will work - you need live cultures for that. You could use a probiotic capsule instead!

colin 3 years ago # Reply

thank you for this recipe, which i found in one of your books, i have used it so many times! i'd really like to take out the mustard for my daughter's tastes, but each time i've tried, the oil doesn't seem to emulsify with the yolks as well. does the mustard help the emulsion? or is it just there for flavour?

Martina @ KetoDiet 3 years ago # Reply

That's interesting! It should be the vinegar that helps, not the mustard so it could be just a coincidence. Once in a while I get mine wrong if I drizzle the oil in too quick. Do you keep the vinegar in? If you're having trouble with this, try the blender method: Quick Blender Garlic Mayonnaise

colin 3 years ago # Reply

thanks for the reply. yes, i always use vinegar and lemon juice, but i add them at the end. i made another batch yesterday without the mustard, and it turned out perfectly. the last few batches i used almond oil, whereas i normally use walnut oil, so maybe it was that. or, like you said, i just drizzled too fast! thanks again!

Martina @ KetoDiet 3 years ago # Reply

Now I'm thinking if it's something in the mustard. I always use my homemade Dijon mustard (just a taste preference) although I don't think that is the reason. Make sure to add the vinegar before blending - this will help!

Nadia 3 years ago # Reply

How long will it last?

Martina @ KetoDiet 3 years ago # Reply

It will last for several months (about 3 months) if you do the probiotic version. Otherwise 5-7 days in the fridge.

Natalie 3 years ago # Reply

"Optional: 1 - 2 tbsp whey or powder from 1 probiotic capsule (see notes in step 8)"
Is it just me or is that step 8 instruction missing?

Martina @ KetoDiet 3 years ago # Reply

I'm not sure why you can't see it - I can see all 9 steps 😊

See Also

Gordon Ramsay Mayonnaise Recipe

Dr. David J Matheson 4 years ago # Reply

Could you pls email me. I've had such trouble with your mayonnaise recipe & I even followed your advice for when the first batch doesn't work. Thank you

Martina @ KetoDiet 4 years ago # Reply

I'm sorry to hear that. I'm afraid I can't assist on this as this is the way I make mine. I suggest you check YouTube for videos, these can be really useful for tutorials. This is a traditional way to make mayo with egg, oil, mustard, lemon and vinegar (not really my own recipe, just the way I've been making it for years).

Dr. David J Matheson 4 years ago # Reply

I did check another site that advised using up to 1 Tbsp of mustard, so when I slowly added the first batch that I'd made such a mess of to a bowl that only had 2 more tsp of mustard in it & used my hand mixer with 2 beaters, it worked perfectly. The frustrating part is what am I doing wrong? I feel I'm following your advice to the letter with slow addition of the oil, etc.

Martina @ KetoDiet 4 years ago # Reply

Trust me, it's not you, it's just not that easy when you first make it. I made a few bad batches too. I don't think it's the mustard, that is mainly used for flavour. If it split I think it's more likely that you drizzled the oil in too quickly. When I use my hand mixer, I start with a few drops and then slowly add more in small drizzles.
OR if you have a food processor, this is another way and it's super simple: Quick Blender Garlic Mayonnaise

Katrín 3 years ago # Reply

Hi, do you wisk the egg yolks first and pour a very small amount of the oil in the egg yolks? That is necassary at first and wisk with the small amount of oil for at least 30 sec. It should thicken, then you can add a little more oil..... ;) Hope it works for you.

Katie Holland 4 years ago # Reply

I really love you blogs and recipes.I think it's a great app.,
I wondered is grape oil ok for mayo?

Martina @ KetoDiet 4 years ago # Reply

Thank you very much! I'd personally avoid grape seed oil but you can try some of the other options here:

Kathleen (http://kathleeniscookinginmexico.wordpress.com/) 5 years ago # Reply

You forgot another reason for making mayonnaise and other kitchen staples -- it cuts down on disposable plastic containers that store bought products often come in. Less plastic to send to the landfill that will sit there for the next 500 plus years.