Homemade Keto Mayonnaise

When I lived with my parents, I still remember my mother telling me, “Rita, eat less mayonnaise because it’s really bad for your health.” Actually, my mother wasn’t wrong; supermarket mayonnaises are full of refined oils, preservatives, and additives that are very bad for our health, and that’s what makes this homemade keto mayonnaise recipe special!

You’ll be able to eat mayonnaise without feeling guilty because you’ll be consuming a sugar-free and truly low-carb mayonnaise! Plus, you don’t need to leave the house to buy it; just gather 6 ingredients and mix everything together. Is there anything better than that? I don’t think so!

What You’ll Need

As I mentioned before, you only need 6 ingredients. Don’t worry, we might be preparing a keto recipe, but the truth is that anyone has these ingredients at home, because they’re simple things that we normally buy in our daily lives.

• 3 egg yolks – at room temperature
• 2 heaping teaspoons Dijon mustard – adds creaminess and tang
• 1 tablespoon apple cider vinegar – you can use white wine vinegar instead
• 1 ⅓ cups light-tasting olive oil (330ml) – choose a neutral oil (not extra virgin) so the flavor isn’t overpowering and the mayo stays light
• 2 tablespoons lemon juice – you can and should adjust to taste
• ¼ teaspoon salt – you can also adjust it, but try it like this first

So, am I right? Do you have all the ingredients at home? I’m sure you do! Now that you know what you need, we can move on to the simplest step-by-step guide of your life (seriously, check it out!).

How To Make Homemade Keto Mayonnaise

You’re thinking we just need to put all the ingredients in a food processor and let the machine do the work, but there are some very important tips you should know. It’s best to see where I went wrong so the same doesn’t happen to you, don’t you think? That’s what I’m here for!

Place the egg yolks, Dijon mustard, and vinegar into the bowl of a food processor. Close the lid, leaving the central opening uncovered so you can pour in the oil.

Start the food processor on medium speed and begin to slowly drizzle in the oil through the opening. Add it very gradually at first, those initial drops are crucial to help the emulsion form properly.

As the mayonnaise starts to thicken and lighten in color, you can slightly increase the speed at which you pour in the oil, keeping a steady and controlled flow.

Once all the oil has been incorporated and the mixture has reached a creamy, stable texture, add the lemon juice and salt. Blend for just a few more seconds to combine everything well.

Your mayonnaise is ready to eat! If you like, refrigerate it for an hour before eating. In my opinion, it gives a better consistency, and fresh always tastes better!

These quick tips will help you!

Sometimes, there are simple things you can do to make this recipe easier to make, I know it’s just a mayonnaise recipe, but the truth is that sometimes the simplest recipes also give us a headache!

• Use a food processor with a small bowl to help the mayonnaise thicken properly – If you’re using a large bowl, it’s best to double the ingredients: if the batch is too small, there may not be enough volume for the mayonnaise to emulsify correctly. Alternatively, you can make it using an immersion blender.
• Add the oil slowly – If you’re making the mayonnaise by hand (without the help of a blender), you’ll need to add the oil very slowly while mixing. Adding all the oil at once won’t make the mayonnaise creamy.
• Be patient – It may take a while to get a creamy, delicious keto mayonnaise! You might not get it right the first time, but don’t be discouraged! Try again, because once you get the hang of it, it’s always the same.

Simple tips that make all the difference! They worked for me, so I’m sure they’ll help you too!

Shall we refrigerate the mayonnaise?

When we buy mayonnaise at the supermarket, it can last for months in the refrigerator. We hardly need to worry about the expiration date because it’s so long!

With homemade mayonnaise, we have to be a little more careful because we don’t want a stomach ache later, right?

Since we’re making the mayonnaise with raw egg yolks, I recommend storing it in the refrigerator and consuming it within 4 days, and the truth is that it is also the USDA’s safety recommendation, which is what I also follow.

I know that’s a short timeframe, but the truth is, you can always make new mayonnaise in a few minutes when you run out! That’s what I do.

For salads, I like to keep both this mayo and my Yogurt Ranch Dressing in the fridge — together they cover everything from sandwiches to veggie dips

Plus, you can make only half the recipe, so you only make the mayonnaise you’ll use in the next few days.

Another super quick tip before we wrap up (I know, I’m making this a bit long!) is that you should mix the mayonnaise if it looks like it’s clumping. Just mix it a little with a fork before eating.

And that’s the end of my second recipe here at Big Cravings! I really hope you enjoyed it, because it’s been a huge pleasure testing and sharing these recipes with all our readers.

If you’re following a keto lifestyle, pair this mayo with 3-Ingredient Keto Cloud Bread for an easy low-carb sandwich.

And if you’re looking for a keto-friendly dessert to go along with this, try my 3-Ingredient Keto Cheesecake, it’s creamy and indulgent without the carbs!

If you have any questions, just leave a comment below and I’ll get back to you as soon as possible!