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–+ servings
Overhead shot of keto mayonnaise surrounded by ingredients.
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5 from 1 vote

Keto Mayonnaise Recipe

This easy Keto Mayonnaise has only 4 ingredients and is ready in less than 5 minutes! Perfect for creamy salads, dips, and spreads!
Prep Time2 minutes
Total Time2 minutes
Course: Keto
Cuisine: French
Keyword: condiment, dip, easy, hand blender, homemade, keto, low carb, paleo, quick, vegetarian, whole30
Servings: 2 .5 cups
Calories: 105kcal
Author: Bethany Galloway

Ingredients

  • 500 ml light olive oil (see note 1 for alternatives)
  • 2 large eggs
  • 1/2 tsp salt
  • 1/4 lemon juiced (about 1 tbsp, see note 2 for alternatives)
  • 1 small clove garlic optional

Instructions

  • Add eggs, salt, lemon, and garlic to a jar that is wide enough to fit the blade of your hand blender (see note 4 for using a food processor or regular blender).
    step 1: add garlic, salt, eggs and lemon to a jar
  • Add a dash (about 1 or 2 tbsps) of oil to the jar.
    A little oil added to the ingredients in the jar.
  • Begin to blend.
    Overhead shot hand blending mayonnaise ingredients in a jar.
  • Very, very slowly add in the rest of the oil while you're blending until it begins to thicken.
    Trickle oil into the jar of mayonnaise.
  • When it gets thick (emulsifies), pour the rest of the oil in more quickly and blend well.
    Oil pouring quickly into a jar of mayonnaise.

Video

Notes

  1. Oil: feel free to substitute avocado oil, extra virgin olive oil, or do a combination of 2 oils (half and half). Other oils will work too, just double-check that they're good for you!
  2. Lemon juice: You can substitute 1:1 lemon for lime juice, white vinegar, or apple cider vinegar.
  3. Like it spicy? Add 1-2 tbsp of your favorite hot sauce at the end, and blend well. Add more to taste!
  4. You can also make this in a food processor or regular blender as long as you're able to pour the oil in while you're blending.
  5. Store in an airtight container or jar for up to 2 weeks.

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 a 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.

Nutrition

Serving: 1tbsp | Calories: 105kcal | Protein: 0.3g | Fat: 12.1g | Saturated Fat: 1.8g | Cholesterol: 9mg | Sodium: 35mg