Easy Homemade Mayonnaise – Keto and Low Carb

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Make your own mayonnaise in under 2 minutes with just a few simple ingredients!

Making your own mayonnaise could not be easier and takes under 2 minutes to whip up!  I use light olive oil in this recipe, because of the mild flavor, but you can use the Keto friendly oil of your choice.

Once you see how easy this is, you will want to make your own from now on and skip the store-bought mayo that is loaded with preservatives!

Ingredients

1 cup light olive oil (see notes)

1 whole egg, at room temperature (see notes)

1 tablespoon fresh lemon juice

1 teaspoon white wine vinegar

1 teaspoon dijon mustard

Pinch of salt (or to taste)

Preparation

Add all the ingredients to the tall cup that comes with an immersion blender, regular blade attached.

Place the blender on the bottom and pulse until you see it start to thicken.

Then, with the blender still running, gently raise it up and down to thoroughly mix the mayo until well emulsified.

Taste to see if you want more salt, if so, add desired amount.

Store in the fridge for about a week.

Notes:

If you are at all concerned about using raw eggs, you can use pasteurized eggs.  While the risk of  illness from eating raw eggs is low, children, the elderly, pregnant women and anyone who has weak immune system should avoid eating raw eggs, so please use pasteurized instead.

If you don’t have an immersion blender, you can use a hand mixer, food processor or a whisk instead.  Just be sure to slowly stream the oil in as you are mixing.

You can also use avocado oil instead of light oil, but I would recommend a non-extra virgin avocado oil, otherwise your mayonnaise will turn a pale green color.  Doesn’t look very appetizing, but will still taste good.

If you don’t have fresh lemon juice, you can use all white wine (or apple cider) vinegar instead.

You can use this mayonnaise in these recipes:

Caesar Salad Dressing

Creamy Dill Sauce

Blue Cheese Dressing

Ranch Dressing & Dip

Bang Bang Sauce

Zucchini Fries Dipping Sauce

Bacon Ranch Dressing & Dip

Cauliflower “Potato” Salad

Avocado Fries Dipping Sauce

Creamy Garlic Italian Dressing

Easy Broccoli Salad

Chipotle Ranch Dressing & Dip

Avocado Lime Cilantro Ranch Dressing

Easy Cole Slaw

Makes 16 Servings

Macros: Fat 14 grams – Protein 0 grams – Carbs 0 grams

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Easy Homemade Mayonnaise - Keto and Low Carb

Making your own mayonnaise could not be easier and takes under 2 minutes to whip up!  I use light olive oil in this recipe, because of the mild flavor, but you can use the Keto friendly oil of your choice.  Once you see how easy this is, you will want to make your own from now on and skip the store-bought mayo that is loaded with preservatives!

Author Keto Cooking Christian

Course Condiment

Prep Time 2 minutes

Servings 16

Ingredients

• 1 cup light olive oil see notes
• 1 whole egg at room temperature (see notes)
• 1 tablespoon fresh lemon juice
• 1 teaspoon white wine vinegar
• 1 teaspoon dijon mustard
• Pinch of salt or to taste

Preparation

• Add all the ingredients to the tall cup that comes  with an immersion blender, regular blade attached.  Place the blender on the bottom and pulse until you see it start to thicken.
• Then, with the blender still running, gently raise it up and down to thoroughly mix the mayo until well emulsified. Taste to see if you want more salt, if so, add desired amount.
• Store in the fridge for about a week.

Notes

If you are at all concerned about using raw eggs, you can use pasteurized eggs.  While the risk of  illness from eating raw eggs is low, children, the elderly, pregnant women and anyone who has weak immune system should avoid eating raw eggs, so please use pasteurized instead.

If you don't have an immersion blender, you can use a hand mixer, food processor or a whisk instead.  Just be sure to slowly stream the oil in as you are mixing.

You can also use avocado oil instead of light oil, but I would recommend a non-extra virgin avocado oil, otherwise your mayonnaise will turn a pale green color.  Doesn't look very appetizing, but will still taste good.

If you don't have fresh lemon juice, you can use all white wine (or apple cider) vinegar instead.  

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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