Once you make this homemade mayonnaise, you will never go back to store-bought! This Keto Mayonnaise recipe is addictive and perfect for all your mayo needs: as a classic spread, dip (solo or part of a dip), added to creamy salads, or even desserts (more on that below). Made with 4 ingredients, it’s keto, paleo, and whole30 friendly.
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Mayonnaise with Olive Oil
With this homemade mayo recipe, I’ve gone from store-bought: “well, it’s okay, I like it on burgers or mixed with ketchup” to licking it straight off the spoon and maybe even having another spoonful. It is SO good!
I’ve been making this whole30 mayonnaise recipe for about 3 years from memory. I followed a traditional recipe a few times, and eventually skipped some of the ingredients or substituted them, and I’ve got to say, this is the best mayonnaise I’ve ever had. I take it everywhere with me as well: cookouts and pizza parties that I go to are always privy to this amazing condiment.
Mayonnaise is a must-have kitchen staple (there’s a jar in your fridge, right? Or a squeezy bottle? Thought so!) that goes with everything, and it is thankfully naturally keto-friendly. However, the mayonnaise made by a major commercial brand with a blue label actually adds sugar into their mayonnaise. I know what you’re thinking. Why? Me too, and I don’t have that answer. This mayonnaise is not only sugar-free, but I only use 4 ingredients to make it (sometimes 5, hello garlic lovers) and it is ready to eat in about 2 minutes. Much quicker than reading the ingredients on a jar or 3 in a supermarket. What’s more, the only equipment I use when making it is a jar and a hand blender. I don’t actually measure out the oil anymore. Less clean-up is always a win for me!
Key Ingredients for this Keto Mayonnaise recipe
- Eggs: I recommend using free-range, large eggs, preferably sourced locally (even better if you’ve met the chickens!). I’ve used double yolks before as well and they work just fine.
- Oil: There are a few options here. I prefer to use light olive oil as the taste is very subtle and blends well. I occasionally do half light and half extra virgin olive oil for a bit more of an intense flavor, and I’ve also made it with avocado oil.
- Salt: Of course! It’s best to add it at the beginning, but I’ve forgotton before and blended it in at the end.
- Lemon: Tangy goodness, with a hint of citrus: sublime. In a pinch you can substitute white vinegar or even apple cider vinegar, but lemon really is my favourite.
- Garlic: Although garlic is technically an optional ingredient, I HIGHLY recommend it. One small clove is plenty.
How to make Keto Mayonnaise
Here is a step-by-step story to help you make this mayonnaise. Looking for a video? Sure thing! Find it below, after the recipe.
Tips for making homemade mayonnaise perfect every time
- Use room temperature eggs. This is SO important! Refrigerated eggs sometimes don’t emulsify (thicken up) properly, and you’re left with liquidy raw eggs.
- Pour the oil slowly. A tiny trickle is all you need at first, and then when it thickens you can pour a little quicker to finish it off.
Troubleshooting homemade mayonnaise
My mayonnaise won’t thicken up. Help!
Ahh, we’ve all been there! Either your eggs are too cold or the oil was poured too quickly, or it just decided not to thicken today. That’s okay! When this happens to me (it’s happened 3 times, always a shock), here’s how I fix it:
- I pour the liquidy oil-egg mixture into another container that I can pour easily from like this measuring jug.
- Then add another egg into the now empty jar along with a splash of the oil-egg mixture.
- Begin to blend them together with a hand blender.
- Very slowly add the rest of the oil-egg mixture.
I’m out of lemons. Can I use something else?
Absolutely, you can substitute 1:1 lemon for white vinegar or apple cider vinegar.
I don’t have any olive oil. Can I use another oil?
Sure! Avocado oil is a great substitute as it is
Is mayonnaise keto friendly?
Yes! Mayonnaise is keto-friendly, whether it’s store-bought or homemade. However, there is sugar and corn or potato starch in many store-bought versions (and if it’s in a squeezy bottle it somehow has a higher carb count than from a jar) so making it at home is the best way to ensure it has the lowest net carbs possible, is sugar and starch-free, and also avoids any other unnecessary ingredients.
Is mayonnaise dairy-free?
Mayonnaise contains no milk products and is, therefore, dairy-free.
Is mayonnaise gluten-free?
Yes! There is no form of gluten in mayonnaise.
How long can I keep homemade mayonnaise?
Homemade mayonnaise keeps well for a week in the refrigerator, when stored in an airtight jar.
What can I used this keto mayonnaise recipe in?
So many things!
- As a spread on sandwiches, wraps, and burgers
- As a dip (mixed with pesto is great!)
- Pickled Beet Salad
- Chicken Salad
- Tuna Salad
- Pasta Salad
- Grape Salad
- Potato Salad
- Keto Chocolate Cake (you’ve got to try it!)
More Keto Recipes you will love
- THE BEST BBQ SAUCE WITH SUMAC
- HOW TO MAKE WHISKY SAUCE WITHOUT CREAM
- THE BEST EASY AVGOLEMONO SAUCE
- BRUSCHETTA WITH AVOCADO (no bread recipe!)
- THE BEST PICKLED BEET SALAD RECIPE
- QUICK & EASY HAM AND CHEESE FRITTATA RECIPE
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- hand blender
- measuring spoon
- 500 ml light olive oil *see notes
- 2 large eggs
- 1/2 tsp salt
- 1/4 lemon juiced (about 1 tbsp)
- 1 small clove garlic optional
- Add eggs, salt, lemon, and garlic to a jar that is wide enough to fit the blade of your hand blender.
- Add a dash (about 1 or 2 tbsps) of oil to the jar.
- Begin to blend.
- Very, very slowly add in the rest of the oil while you're blending until it begins to thicken.
- When it gets thick (emulsifies), pour the rest of the oil in more quickly and blend well.