The perfect fat bomb
Mayonnaise is an essential item on the keto diet – it’s high in fat, packs a flavour punch and brings your salads to life. So here is how you make a keto mayonnaise at home, from scratch. That’s not all, for my pure vegetarian or egg intolerant Keto friends I’ve also done an egg free Keto mayonnaise recipe.
Why can’t I just buy it in the store?
If you are going to be eating mayo on a regular basis, it’s best to make yours at home. Why? Most, if not all store bought mayonnaise has some amount of sugar but even worse is the oil they use to make the mayo. On Keto we try and make sure we consume the best quality fats like olive oil, avacado oil, animal fat, butter, ghee etc etc. We definitely try and avoid the hydrogenated vegetable oils, which is what most mayo will use. Now if you eat 1 or 2 tablespoons of mayo every few days it won’t kill you for sure, but if it’s your staple then it makes sense to get the best. You might be able to find a sugar free, good fat using mayo in your supermarket, in which case, go ahead and pick it up. Just check the price tag though.
Nutrition Info (Per serving)
- Calories: 166
- Net Carbs: 0g
- Carbs: 0g
- Fat: 19g
- Protein: 1g
- Fiber: 0g
This recipe makes 12 servings. 1 Serving = 1 Tablespoon. Get this recipe on myfitnesspal.
- 1 cup olive oil I use this one
- 1 Egg
- 1 Tsp Mustard of choice I use this one
- 2 Tsp Lime Juice or Vinegar
- 1/2 Tsp Black Pepper
- 1/2 Tsp Salt
- Blend everything except the oil with a hand blender or food processor
- Add the oil in 1/3rd at a time and blend till a nice creamy mayo has been formed.
- Store in the fridge
You can use mustard powder as well in place of mustard.
73 Comments
Hassan Raza Syed
February 16, 2018 at 4:40 pmI think the measurement unit for for vinegar, salt and pepper should be tsp instead of tbsp?
Sahil Makhija
February 17, 2018 at 1:04 pmYeah the guy who input the recipes made a mistake. I’ll just fix it.
robert lohr
November 3, 2018 at 1:43 pmIn the eggless mayo recipe you call for cream. What kind of cream are you using? I have not been able to find “cream” in any store.
Sahil Makhija
November 4, 2018 at 3:36 amHeavy whipping cream works.
Nikhil
February 7, 2019 at 11:30 amhow much if it for the 12 serving size, sir ?
Chiago
July 25, 2019 at 12:30 amSorry but sweet or is it plain whipping cream, is there any other cream i could use
Sahil Makhija
July 25, 2019 at 2:59 amplain whipping cream
cindy3539
April 16, 2018 at 12:09 pmThis is the best mayo! I am so glad it makes a smaller amount than most. Thanks for sharing.
Alexandra
April 17, 2018 at 5:41 pmHi, perfectionist here. What kind of olive oil and vinegar should I use? I’m not sure if extra virgin is that much different than the regular, and is it just plain old vinegar? I haven’t shopped for these things in quite some time (hopefully that justifies my cluelessness). Btw, awesome recipes and youtube channel. My boyfriend is as metal as it gets, so the background music is always a pleasure!
Sahil Makhija
April 18, 2018 at 2:17 amThank you so much Alexandra, you can use the regular olive oil and yes plain ol vinegar is fine as is lemon juice as is apple cider vinegar.
Jodi
July 9, 2018 at 5:16 pmAvocado Oil
Leon
April 30, 2018 at 10:49 pmMine looks more like a Dijon mustard. Also, it’s not thick like mayo but creamy. Is this right?!?!
Sahil Makhija
May 2, 2018 at 4:27 amYeah that’s fine, put it in the fridge to firm up.
Tannis
May 3, 2018 at 10:09 pmYours looked so good. And easy to make. I followed your recipe to a T and all I got was liquid “mayo”… oh well…guess I could pour it on my food…. why didn’t it thicken to be spreadable?
Sahil Makhija
May 4, 2018 at 3:42 amIt doesn’t normally get as thick as store bought mayo but once you put it in the fridge it kind of ‘sets’
Elysia Hurtado
May 14, 2018 at 2:35 pmI also started with more liquidy consistency also, but then I blended and blended and blended more and it came out perfect! I think you might just need to blend longer.
Catherine
September 28, 2018 at 10:51 amTry having your eggs & all other ingredients at room temp. Leave out of fridge for an hour.
David
June 27, 2019 at 2:22 pmThis. I haven’t run a kitchen since the 90’s but when we were making Ranch we always made our own mayo. You always let the ingredients get to room temp. We even would rinse the mixing bowl with warm water and dry to get it warm. The closer to room temp the better the emulsification (thicker).
Neal
September 25, 2018 at 11:27 pmHave you tried cooking over double boiler while blending to add an eighth of a top of xantham gum?
Carol
September 27, 2018 at 12:56 pmMine came out rubbish too
Kayley
May 6, 2018 at 7:58 amHi! Can i use only egg yolks as was leftover after making the keto bread? Also if i use grapeseed to replace olive oil can? Thanks!
Billy
May 21, 2018 at 8:45 pmHi, I made the recipe the first time with avocado oil and I didn’t have a lot of lemons so I just squeezed as much much as I could and used distilled white vinegar. It came out great, the kids loved it too. I made a double batch this time with EVOO and I used 3 tsp of fresh-squeezed lemons and just 1 tsp of the same vinegar, but this time I can really taste the oil and it has a sour taste to it. Any idea why it tastes like that or how I can fix it?
Sahil Makhija
May 29, 2018 at 12:23 pmIt’s just the way olive oil is, perhaps go back to avacado oil or find a lighter olive oil.
Billy
June 5, 2018 at 3:00 amGoing back to avocado oil. Thanks a lot, the whole fam loves the recipe!!
Jeff Bradley
October 17, 2018 at 1:21 pmExtra Virgin Olive Oil is too strong tasting for Mayo. Regular light Olive Oil is best.
monica c lopez
May 22, 2018 at 9:05 pmI also use this for salad dressing, I just add cilantro to mixture and its great!
Billy
June 5, 2018 at 3:00 amGood idea, gunna try it out. Thanks for the tip
tracy chester
June 18, 2018 at 12:36 pmHi Sahil !! I thought all this time I had to have an immersion blender but I dont. I have a food processor and when the grandkids wake, Im making some keto mayo that u posted. I just learned how to make keto strawberry chia seed jam days ago and I love it . Thx for posting this recipe. You rock !!
shaun
September 17, 2018 at 11:16 pmplease post your strawberry chia seed jam. is it somewhat keto???
Charlie
June 18, 2018 at 4:36 pmHow long does this “keep” in the fridge?
I used avocado oil but did everything else to the recipe. It makes a lot more than I thought. Stiff, not runny (used a hand blender on low). Like… I can flip a spoon of it upside down and it doesn’t run off… will eventually drop off.
And the taste is fantastic!
Sahil Makhija
June 19, 2018 at 5:12 pmEasily 2 weeks
Mickey
June 24, 2018 at 6:32 pmMine was oily an dsalty yellow soup. What did I do wrong?
Sahil Makhija
June 25, 2018 at 5:31 amI am not sure, but you can easily youtube ‘how to fix broken mayonnaise’ and that should help you find a way to salvage it
Helen
February 23, 2019 at 6:38 amOh whoops wish I had seen this before I threw the 2 batches of “oily soup “ away
Mary E
July 11, 2018 at 4:53 amIs the Olive Oil you use light olive oil or Extra Virgin ?
Sahil Makhija
July 11, 2018 at 10:34 amYou can use either
Rachel
July 15, 2018 at 6:24 pmDoes this actually cook the egg? Thanks!
Sahil Makhija
July 16, 2018 at 3:28 amNope it’s raw so get the best eggs you can afford 🙂
PJ
July 21, 2018 at 1:09 pmOn the eggless recioe video, are you saying “almond” cream? Sorry, I couldn’t quite hear what you were sayingvthere. Also, it looked whipped, do you whip it first?
Sahil Makhija
July 22, 2018 at 3:50 amThe written recipe is on the bottom of this page. I’m saying AMUL cream which is a brand of cream. So this is our 25% fat cream which kind of separates into a thick part and a whey. Hence it looks like it’s whipped.
Polo
July 31, 2018 at 12:44 pmThis is the third batch and it’s still runny ! 🙁 I wonder what’s going on with mine. Typically for how long do I need to keep the blender going ?
Owais
September 29, 2018 at 3:25 pmIn a bowl add half tbsp water and start pouring the mayo and whip vigorously pour the mayo slowly while whipping until the end … This will fix the broken Mayo it’s a tried tip.
Till
August 1, 2018 at 2:47 pmHi Sahil,
first I wanna thank you for all those delicious recipes you shared with us! I often hear that in ketogenic diet you can use coconut oil, olive oil, Avocado oil, nut oils or animal based fats. In one vid (forgot which one it was) you said, do not use vegetable oil. Why is that? I wonder if I could make this Mayo with native cold-pressed flaxseed oil? Cause I don’t like the taste of olive oil in Mayonnaise unfortunately.
Thanks and all the best for you and your wife,
Till
Sahil Makhija
August 2, 2018 at 2:17 amHere are two good articles to read about why they are bad.
https://www.livestrong.com/article/272066-why-is-hydrogenated-oil-bad-for-you/#
http://www.berkeleywellness.com/healthy-eating/food/article/hydrogenated-oils
And yes you can use any keto friendly oil you like for making your mayonnaise.
Till
August 9, 2018 at 3:21 pmTank you for your answer. Correct me if I’m wrong but e.g. native cold-pressed flaxseed oil isn’t a hydrogenated oil, is it? It is rather a healthy Omega-3 filled power pack of an oil from what I read, So isn’t it the case that you just need to avoid those refined oils? Or are all of These vegetable oils, no matter if they are unrefined, cold-pressed, native or whatever?
Thanks and greets,
Till
Till
August 9, 2018 at 3:26 pm*Or are all of These vegetable oils, no matter if they are unrefined, cold-pressed, native or whatever bad for keto respectively unhealthy?
Till
August 21, 2018 at 11:27 amNo one who could answer my questions?
Rachel
August 3, 2018 at 3:50 amFirst off, I have tried before (more than a few times) to make my own mayonnaise and have never successfully done so. So I was pleasantly surprised when this actually worked and came together and resembles mayo! Also the flavor is amazing. Wow. Thank you!
Angela
August 9, 2018 at 9:38 pmThank you thank you!
Julie JOY!
August 19, 2018 at 9:19 pmI just made this in my food processor with Costco Kirkland brand EVOO. I used a teaspoon of Dijon mustard, ACV for the acidic event, and hire pepper since I only have freshly coarse grind black pepper b, It tastes VERY “olive oil-y.” The consistency is wonderful. ((( I added some black ground pepper, and a scant half teaspoon more of salt. It has improve the taste some, but the all of oil is still strong. I think I will try avocado oil next time. ))) Thanks for the recipe and the quirky – fun video.
Edgar
August 27, 2018 at 12:02 pmHere’s a tip: if you make mayonnaise with eggs, make sure all your ingredients are *at least* at room temperature (and preferably a little higher). This will significantly reduce the risk of the yolk not emulsifying, so you will get a thick, creamy mayonnaise instead of runny omelet batter …
Cindy
September 1, 2018 at 1:51 amThanks for the recipe! I used white wine vinegar and, while the first taste was a little disconcerting, I loved the second! For the folks having trouble with consistency, try drizzling the oil in very slowly while blending instead of adding it in thirds. Also, a teaspoon of ground mustard will help the emulsification much better than prepared mustard. My stick blender did fine. Beautiful, creamy consistency. Hope the kids will love it as much as I do!
Shivangi
October 24, 2018 at 9:34 amHii….sahil…can i use butter or ghee instead of olive oil…as u have mentioned above in the ingredients.
Sahil Makhija
October 25, 2018 at 4:34 amSo if you use butter then it’s not mayo really it becomes a hollandaise sauce. That’s absolutely fine you can use that it’s no issue.
Rahul
October 24, 2018 at 9:22 pmLove your recipes! I think the only way I am able to indulge in Keto diet being a vegetarian, is your recipes!
Thanks a lot.
Being an Indian, Kind of wondering if there’s a tangy Mayo that we can make? Like those packaged Mint Mayo, Peri Peri Mayo, Chipotle Southwest kind of sauces?
Thanks again for the amazing recipes!
Sahil Makhija
October 25, 2018 at 4:33 amSo Rahul for making various mayos out of this just add those ingredients once you made the mayo. So like in a mixer blend some mint leaves and then add that puree to this mayo. Use peri peri powder and add that to the finish mayo as well. So it’s pretty easy to spice it up.
David Lum
November 24, 2018 at 6:15 pmI’ll definitely try your recipe as is, but would you have a cooked egg version of your Keto mayonnaise recipe? Thank you in advance!
Sahil Makhija
November 26, 2018 at 10:01 amAll your mayo is made with raw eggs. What you can do is put the egg in 60C water for 3 minutes to pasteurized it. You cannot make mayo with a cooked egg.
Anne Mac
December 5, 2018 at 7:42 pmThis was really yummy. I made me with an immersion stick blender and used avocado oil. It turned out lovely and thick. I added a little bit of garlic paste and a pinch of smoked paprika – so good and easy.
G.T.
December 6, 2018 at 12:35 amUmm… you can’t have “vegetarian keto”. To be keto requires the consumption of saturated animal fats and proteins.
Sahil Makhija
December 6, 2018 at 3:08 amYou can very easily have vegetarian Keto eating eggs and Paneer. I know tons of vegetarians who have done Keto and lost weight and gotten healthy as well. You can manage without animal fat. There are alternatives.
Summaiya Aslam
January 10, 2019 at 3:20 pmCan i make this without mustard? If yes what do i need to change then?
Sahil Makhija
January 11, 2019 at 4:02 amJust skip it. Should be fine.
Bill Dupont
January 11, 2019 at 5:15 pmI just made this and used coconut oil, french’s mustard and the other regular ingredients. I used a bullet blender add a 1/3 oil at a time like you showed. It came out amazing!!!! And tasted way better then expected. Thank you.
Sahil Makhija
January 12, 2019 at 11:49 amGlad to hear that.
Ken
January 17, 2019 at 3:40 pmExtra virgin olive oil does not taste good with these keto mayonnaise recipes…tends to be pungent with an aftertaste…actually overtakes the actual mayonnaise…
Sahil Makhija
January 18, 2019 at 3:39 amTry avocado oil then
Reign
March 31, 2019 at 12:08 amI can’t thank you enough for this recipe. Today was my first attempt at home made mayo and it came out quite well and thicker than I anticpated from reading the comments.
I don’t have a microwave so the mozzarella and cream cheese melted water bath style. On top of that I used only one of the mixer attachments on my hand mixer and let it spin the whole time. Also I added the olive oil in very small amounts at a time then let it combine completely before adding more.
Maria
May 4, 2019 at 3:25 pmMany thanks for the two mayo recipes. Also my lasting gratitude for using weights in the recipes rather than volume; the vagueness of measuring ingredients in ‘cups’ drives me bats 🙂
Sahil Makhija
May 5, 2019 at 2:21 amhaha any my gratitude for you not asking me to convert it into cups 😀
sanjay ahlawat
September 5, 2019 at 11:11 amwhich blender you are using? please give the exact model name
Sahil Makhija
September 7, 2019 at 7:25 pmit’s all here: https://headbangerskitchen.com/keto-resources/keto-shopping-guide-for-indians/
Raj
October 2, 2019 at 10:03 amThe consistency was just perfect till the point I used 2/3rd cup of Extra Light Olive Oil, but after I poured in the last 1/3rd cup, it became complete liquid. I tried adding another egg to thicken it, but that did noting other than give it a distinct eggy flavor (maybe I should’ve added cream instead). The next time I will stop at 2/3rd cup oil.