5 from 153 votes
Easy Homemade Keto Mayonnaise
This homemade keto mayonnaise uses olive oil, a whole egg, lemon juice, white wine vinegar, and Dijon mustard emulsified with an immersion blender. The method involves pulsing at the bottom of the container to start thickening, then slowly blending upwards for a creamy, smooth mayo. The result is a rich condiment suitable for keto diets, with customizable acidity and salt levels.
Prep Time
2 mins
Servings:
16
Calories:
125 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 cup olive oil see notes, light
- 1 egg at room temperature (see notes, whole
- 1 tablespoon lemon juice fresh
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- Pinch salt or to taste
Instructions
- Add all the ingredients to the tall cup that comes with an immersion blender, regular blade attached. Place the blender on the bottom and pulse until you see it start to thicken ad get creamy.
- Then, with the blender still running, gently raise it up and down to thoroughly mix the mayo until well emulsified. Taste to see if you want more salt, if so, add desired amount. Do not lift the stick until you first see the egg becoming creamy or the mayo will not come together.
- Store in the fridge for about a week in an airtight jar.
Cup of Yum
Notes
- Watch a video or carefully follow the blending steps to ensure successful emulsification.
- Use pasteurized eggs if concerned about raw egg safety, especially for vulnerable groups.
- A food processor can substitute an immersion blender; add oil slowly when mixing.
- Avocado oil can replace olive oil but may cause a greenish color in the mayo.
- If fresh lemon juice is unavailable, white wine or apple cider vinegar can be used instead.
Nutrition Information
Calories
125kcal
(6%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.