Healthy Homemade Mayo - Three Ways
Martina Slajerova- Ready in 10m
- 0.1 g net carbs
- 108 kcal
- Serves 14
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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.
Step-by-step
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.
Tip: To extend the shelf life, mix in 1–2 tablespoons of whey or the powder from one probiotic capsule. Cover and leave at room temperature for 8 hours to activate the enzymes, then refrigerate. The mayo will keep for up to 3 months.
Recipe
Healthy Homemade Mayo - Three Ways
★★★★★4.6Healthy homemade mayonnaise made with healthy fats. This mayo is better than any store bought products.
- Hands on
- 10m
- Overall
- 10m
- Servings
- 14
- 0.1 g
- Net carbs
- 0.2 g
- Protein
- 12 g
- Fat
- 108
- kcal
Ingredients makes about 215 g/ 7.5 oz
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.
Tip: To extend the shelf life, mix in 1–2 tablespoons of whey or the powder from one probiotic capsule. Cover and leave at room temperature for 8 hours to activate the enzymes, then refrigerate. The mayo will keep for up to 3 months.
Nutrition per serving, 1 tbsp/ 15 ml
Carbs 0%Protein 1%Fat 99% of calories
- Net carbs
- 0.1 g
- Total carbs
- 0.1 g
- Fiber
- 0 g
- Sugars
- 0 g
- Protein
- 0.2 g
- Fat
- 12 g
- Saturated fat
- 1.2 g
- Calories
- 108 kcal
- Sodium
- 46 mg · 1.98% RDA
- Magnesium
- 1 mg · 0.13% RDA
- Potassium
- 7 mg · 0.36% EMR
Nutrition by ingredient
| Per 1 tbsp/ 15 ml | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Walnut oil | 0 g | 0 g | 11.7 g | 103 |
| Egg yolk, fresh | 0 g | 0.2 g | 0.3 g | 4 |
| Apple cider vinegar | 0 g | 0 g | 0 g | 0 |
| Dijon mustard | 0 g | 0 g | 0 g | 0 |
| Lemon juice, fresh | 0.1 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Total | 0.1 g | 0.2 g | 12 g | 108 |
Serving size 1 tbsp/ 15 ml
- Gluten free
- Dairy free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
Serve it with
Dishes that go well with a condiment.
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Comments & ratings (99)
I don't understand why so many add mustard. It ruins the flavor.
Hi Andi, the mustard is there to help with the emulsion and add a little balance, but it shouldn’t make the mayo taste strongly of mustard. I only use a small amount for that reason. If you’re not a fan of the flavor, you can reduce it or leave it out, but I do find it helps the mayo come together more easily.
Martina, HELP PLEASE… if I’m doubling or tripling this recipe do I need to double/triple the 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!
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!
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.
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.
Great stuff!
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! ☺
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!
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.
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).
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.
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.
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..
I don't think that will work - you need live cultures for that. You could use a probiotic capsule instead!
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?
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
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!
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!
How long will it last?
It will last for several months (about 3 months) if you do the probiotic version. Otherwise 5-7 days in the fridge.
"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?
I'm not sure why you can't see it - I can see all 9 steps 😊
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
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).
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.
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
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.
I really love you blogs and recipes. I think it's a great app.,
I wondered is grape oil ok for mayo?
Thank you very much! I'd personally avoid grape seed oil but you can try some of the other options here: Complete Guide to Fats & Oils on a Low-Carb Ketogenic Diet
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.
So true Kathleen, thank you!
You mentioned adding Whey as a way to extend the life of the mayo. Is Milk Kefir Whey ok for this? Thanks for the recipe!
That's correct, it is what you need. It's the almost transparent, slightly milky liquid left over afrer milk cultures. I hope this helps!
I love this mayo recipe! I use avocado oil all the time. Perfection! Thank you, Martina!
Thank you Robyn!
I tried this amazing mayo in my thermomix today. It’s the best recipe I’ve tried,,, I inadvertently put in 2 and a bit egg yokes, I had several to use up, and the result was awesome. I’m new to your site, and LOve it😍😍👍
Thank you so much Suza! ❤️
Hi,
I used avo oil, but my mixture remained oil. It never emulsified. Also the taste was not great. I think I may have used too much lemon juice. How slow do you need to let the oil pour in?
Hi Dale, if it didn't emulsify, then you poured the oil in too quickly. Using the electric blender method, I start with just a few drops and once the mixture starts to thicken (few minutes), I drizzle in a small amount of oil very slowly while beating, and then again until it thickens. When it comes to taste, the best option I've tried is with walnut oil. I hope this helps!
Hi, just made your mayo from your book, (great book!) it worked fine but this may be a silly question, but, after you add the whey, you do stir it in don’t you not leave it on the top?
Thanks
Lynn in hot UK!
Hi Lynn, thank you for buying my book! Yes, you mix it to combine and then leave at room temperature, loosely covered for 8 hours. Then you should seal it and refrigerate. I hope this helps. Greetings from the even hotter UK! 😊
Let the mayonnaise sit on the counter for 8 hours?!! That sounds really dangerous! Specially if you have a hot and wet summer (more than 30 degrees Celsius). Why you are suggesting that? Is that step only in the case you add probiotics to let the good bacteria proliferate? Why is that adding probiotics make it last longer? Is that because the good bacteria compete with Salmonella and others? There are lots of cases of people that died from Salmonella due exactly to mayonnaise contamination and leaving it on the counter in a hot weather sounds scary. My wife is a clinical analyst and said she´d never do or eat that done with that step. Is it really safe?
Hi Romulo, that is how you make the whey work so it has time to ferment. There is a good book called Gutalicious that explains all about fermentation with keto-friendly recipes. I know it sounds scary but as long as you use safe (pasteurised) eggs, you don't have to worry about salmonella which lives on egg shells - not in the eggs. That is why you have to use pasteurised eggs (I do that at home, see the tip).
Didn't work at all. Use avacado oil and it stayed oil. Not a good set of instructions.
AJ, the instructions couldn't be any clearer - I included 3 ways you can do it. If it split then you poured the oil in too quickly. I've been preparing my own mayo using this recipe for 7 years.
I’m quadrupling the recipe to make a larger batch. Is one probiotic capsule still enough or should I put four in as well? I’m assuming 8 hours still works? Thanks in advance!
It should be enough but you can use 2 just to be sure. Yes, 8 hours will still work 😊