Homemade mayonnaise is not only delicious, but good for you too! Our keto mayo is also Paleo, no carb, and gluten free!!
Homemade Mayonnaise Recipe
I love mayo.
When I was a kid, I used to eat mayonnaise sandwiches. That’s how much I loved the stuff! (Don’t judge!)
I’m still a pretty big mayo fan, though I like to think my palate is a bit more sophisticated now (no more mayo sandwiches). However, I still use mayonnaise all the time!
Related: See how to make our Low Carb Spicy Mayo too!
Is Mayonnaise Keto-Friendly?
Yes!
Well to be specific, homemade mayonnaise (like this recipe) is keto-friendly. It’s made with simple, real food ingredients and contains no carbs.
Essentially, if you’re following a strict ketogenic diet, you can have as much of this mayo as you want! If you’re not on a low-carb or keto diet, this homemade mayonnaise is still a healthier alternative than most store-bought versions; however, you might want to stick to a serving size of 1-2 Tablespoons.
Health Benefits of Homemade Mayo
- Homemade mayonnaise is made with simple, real ingredients. Egg yolks are rich in Omega 3s, protein, and B vitamins — all of which you need in your life!
- This homemade mayonnaise recipe is keto-friendly. You can also incorporate into a paleo diet if you omit the Dijon mustard (unless you make your own or check the ingredients on the bottle to make sure there aren’t any non-paleo additives).
- Making your own mayonnaise allows you to know exactly what goes into your food — no chemicals or additives.
Keep reading for full photo step-by-step instructions or scroll to end of post for recipe video and printable recipe card.
Want to learn more about the Keto Diet?
For your convenience, I’ve included shop-able ad links to resources used to make this recipe and about the Keto lifestyle. Disclosure policy available here.
Grab the best-selling resource The Keto Diet by Leanne Vogel, creator of the renowned website Healthful Pursuit. It breaks down the secret to how fats can actually super-charge weight loss, without leaving you feeling hungry! Plus there are a ton of other keto-friendly recipes inside.
More of our favorite keto recipes:
- No-bake Keto Cookies
- 3-Ingredient Keto Peanut Butter Cookies
- Keto Breakfast Cups
- Keto Buffalo Chicken Meatballs
- Buffalo Chicken Keto Cauliflower Tots – new recipe!
Keto Mayo Ingredients
- Egg yolks
- Neutral flavored cooking oil (avocado oil, light olive oil, etc.)
- Vinegar
- Lemon juice
- Dijon mustard
- Salt
- Pepper (optional)
A free printable copy of this Keto Mayonnaise Recipe with full ingredient amounts and instructions is available at the bottom of the post.
How to Make Homemade Mayonnaise
First, watch our quick video demo to see how to make our healthy homemade mayonnaise recipe, then keep reading for photo step-by-step directions.
Click video to play:
In a large mixing bowl, add eggs, mustard, salt and pepper.
Begin whisking ingredients in bowl. While you whisk, slowly drizzle in the oil. As you continue to whisk, the oil will cause the mixture to thicken.
Keep whisking until you’ve incorporated about half of the oil.
Pause whisking to add the lemon juice and vinegar. Whisk again to mix them in.
Begin pouring the rest of the oil into the bowl and continue whisking until all the oil is incorporated into the mayonnaise. It should be thick and creamy, and light in color.
Refrigerate at least 1 hour before use.
To Store: Keep refrigerated between uses in an airtight container or mason jar. Best if used within one week.
[convertkit form=4956168]
Grab a free printable copy of our Homemade Mayonnaise:
Homemade Mayonnaise Recipe (Zero Carb Keto Mayo)
Ingredients
- 2 egg yolks
- 1 cup cooking oil light or neutral-flavored works best
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- dash pepper optional
Instructions
- Add eggs, mustard, salt and pepper (if using) to a large mixing bowl.
- Begin whisking above ingredients together by hand. While you whisk, slowly drizzle in the oil. As you continue to whisk, the oil will cause the mixture to thicken.
- Continue whisking until you've incorporated about half of the oil.
- Pause to add the lemon juice and vinegar to bowl. Whisk again to mix them in.
- Begin pouring the rest of the oil into the bowl and continue whisking until all the oil is incorporated into the mayonnaise. It should be thick and creamy, and light in color.
- Refrigerate at least 1 hour before use. Keep refrigerated between uses.
Video
Notes
Nutrition
Note: This recipe contains raw egg, so it is not recommended for infants, pregnant women, or anyone with weakened immune systems. Feel free to substitute pasteurized egg yolk if needed.
Pin our Homemade Mayonnaise Recipe on Pinterest:
More of our favorite simple & delicious sauce recipes:
The Best Garden Fresh Tasting Pasta Sauce Ever
Easy Fresh Chimichurri Sauce Recipe
- Brownie Bread - September 21, 2023
- Easy Pulled Pork Tater Tot Casserole - September 20, 2023
- Nutter Butter Halloween Treats - September 15, 2023
Aubre says
What kind of vinegar goes in this recipe? White vinegar?
Stacey aka the Soccer Mom says
Hi Aubre – You can use white, apple cider, anything that’s fairly light in flavor.
Terry Peters says
Tried a few times but always runny.
Help!
Stacey aka the Soccer Mom says
It takes a lot of whipping! You could also try an inversion blender so speed things up.
Katty Balle says
That’s awesome. Now, I can have tuna avocado mayo sandwiches. Thank you so much for sharing your recipe.
Laura Owens says
i tried your mayo recipe and it never thickened…. what did i do wrong… i used avocado oil.
Stacey aka the Soccer Mom says
Hi Laura – this recipe takes a lot of TLC and a little elbow grease. The video is sped up so that people don’t get bored watching LOL – but it really does take a few minutes to get mayo consistency. The other thing to keep in mind is that homemade mayo won’t be as thick as the packaged kind – those have thickeners and stuff to make it that way. So if your mayo was a little runnier, that’s normal.
Roberta says
This mayonnaise is wonderful and so easy to make. Thank you!
Patti says
Okay, I next to NEVER leave comments on recipes; however, I had to let you know that this turned out fantastic! Other recipes call for using immersion blenders and wanted to try it the good ole fashioned way by hand/whisk (other than my arm feels like it’s gonna fall off because I took to heart the part about adding the oil slowly) and it worked absolutely perfectly! And, most of all it came out light, thick, and sooo creamy and delicious! Anyway, just wanted to say THANKS and great recipe/instructions! I’ve pinned for the next batch!
Stacey aka the Soccer Mom says
I’m so glad you loved it! Thank you for letting me know!