Healthy Homemade Mayo, Three Ways

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Healthy Homemade Mayo, Three WaysPin recipeFollow us 88.9k

Those who follow my blog know that I like making my own ingredients such as ghee, mustard, pesto, vinegar, vanilla extract and many more. Home-made ingredients taste better, and more importantly, contain no additives and sugar. For making mayo, I use either macadamia or avocado oil. I also like walnut oil but use it sparingly due to it's unfavourable fat profile.

To make home-made mayonnaise, you can use a hand whisk (requires skills and time), electric mixer or immersion blender (the best way if you have the right tools). Recently I also came across an ingenious way of making mayo in a food processor.

This recipe is just one of the many found in my book and apps. I frequently use mayo on my blog and decided to share it with all of you. In fact, I'll be sharing a few more home-made ingredients which are currently only in my apps and book!

For those who don't have an iPad or iPhone, we will eventually make KetoDiet available for other platforms. Also, I'll soon have a regular e-book (PDF) and even a printed book once I manage to get to it :-)

Hands-on Overall

Nutritional values (per serving / 1 tbsp)

0 grams 0.17 grams 12.5 grams 1.8 grams 111 calories
Total Carbs0.1grams
Fiber0grams
Net Carbs< 0.1grams
Protein0.17grams
Fat12.5grams
of which Saturated1.8grams
Calories111kcal
Potassium & Magnesiumtrace

Macronutrient ratio: Calories from carbs (0%), protein (1%), fat (99%)

Ingredients (makes ~ 1 cup)

  • 3/4 cup walnut, macadamia or avocado oil, or light-tasting olive oil (180 ml/ 6 fl oz)
  • 1 large egg yolk
  • 1 tbsp apple cider vinegar or homemade fruit vinegar (15 ml)
  • 1 tsp Dijon mustard (you can make your own)
  • 1 tbsp lemon juice (15 ml)
  • 1/4 tsp salt, or more to taste
  • Optional: 1-2 tbsp whey or powder from 1 probiotic capsule (see notes in step 8)

Note: 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.

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Instructions

  1. Electric Blender or Hand Whisk Method: Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk.
    Healthy Homemade Mayo, Three Ways
  2. 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. Healthy Homemade Mayo, Three Ways
  3. Use a food processor (or a hand whisk). Turn it on and very slowly start to drizzle in the oil. Healthy Homemade Mayo, Three Ways
  4. 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. Healthy Homemade Mayo, Three Ways
  5. 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. Healthy Homemade Mayo, Three Ways
  6. 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. Healthy Homemade Mayo, Three Ways
  7. Mix until well combined. Adding the lemon and vinegar will turn the colour to a light yellow.
    To boost the flavour, add a teaspoon of garlic or onion powder. You can add a few drops of stevia (no extra carbs) or a teaspoon of honey (+ 5.8 g net carbs per cup of mayo) or a tablespoon of powdered Erythritol (+ 0.5 g net carbs per cup of mayo). Healthy Homemade Mayo, Three Ways
  8. 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.
    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.

This is how the mayo looks like if you use macadamia or walnut oil... Healthy Homemade Mayo, Three Ways ... and this is how the mayo looks using avocado oil. Healthy Homemade Mayo, Three Ways

Other Ways to Make Mayo:

Food Processor Method: I've recently 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!

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.

Healthy Homemade Mayo, Three Ways

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (65)

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!

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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!

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I love this mayo recipe! I use avocado oil all the time. Perfection! Thank you, Martina!

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Thank you Robyn!

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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😍😍👍

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Thank you so much Suza!

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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?

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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!

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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!

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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! 😊

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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?

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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).

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Didn't work at all. Use avacado oil and it stayed oil.  Not a good set of instructions.

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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.

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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!

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It should be enough but you can use 2 just to be sure. Yes, 8 hours will still work 😊

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Hiya
I screwed it up and its mostly oil consistency. Can I still use it? I hate to throw it away as avocado oil is expensive.

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Hi Sue, there's a way to fix it. In that case make a double batch by slowly drizzling the "failed" one into the new one and then add some whey to keep it fresh for months. Or use the failed one as "salad dressing" (see comment below).

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I have a probiotic pill (not capsule).  Will crushing it up work to extend the shelf-life?

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I think that should work as long as you can crush it into fine powder.

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If your mayonnaise "fails" just use it as a salad dressing. And try again.

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Good point! I always make a double batch by slowly drizzling the "failed" one into the new one and then add some whey to keep it fresh for months.

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i have an intolerance to fruit+sugars when eaten together. I love using mayo to make a yummy broccoli salad. but is there something i can use that isn't fruit as a substitute for the lemon in the mayo?

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Yes, you can use a little more vinegar (to taste) and a dash of water (if needed to thin it down). I hope this helps!

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The traditional French mayonnaise is done with a wooden spoon. It gives it a really nice texture (my grandma has proof). ^_^

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Thank you! I'll need to google how to do that with a wooden spoon 😊

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This is amazing! I did not succeed with the drizzle way, so today I tried the emersion way. I put all the ingredients in a 2cup glass measuring bowl just like the one the picture shows and used COCONUT OIL. I didn't even have time to react to tilt or move my blender up. Literally, in less than 2 seconds I had Mayo! Wow!!! (Will have to adjust the vinegar tho. Pretty tart for me 😊) Amazing!! Finally after years!! I have a recipe that works!! Thank you for posting. 😊😊

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I make my mayo with white wine vinegar or white vinegar. I also add 2 or so cloves of garlic. I use 2 yolks and double the liquid portions then I add oil into a quart sized mason jar. I use my oxo immersion blender to emulsify everything then I divide the emulsion into another jar plus the original. Then I add more oil to each and continue to emulsify them. I adjust seasonings by taste and blend a bit more. Then I put all back in the quart jar and I have a full qt of my mayo. We use it very quickly in recipes and as salad dressing, meat toppers and anything else we can find to go with it  

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Thanks for sharing your tips, April!

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Followed your recipe to a "t" TWICE. Tried two of your mixing methods. Nothing but soup. I'm not bothering again.

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Hi Susan, I know exactly how you feel because I used to go through the same struggle when I made mayo for the first couple of times. You poured in the oil too fast - you have to add it very slowly, in a very thin drizzle, until it thickens (8-10 minutes), then add the remaining mayo in a steady stream. If you used the immersion blender method, then you either used a jar that was too wide or moved it up too fast. It takes some practice but it works! 😊

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My recipe is a little different. 1 organic egg room temp
1/2 tsp salt, 1/2 tsp dry mustard, 2 T lemon juice 1 c lite olive oil
Put in a container like a lg plastic cup and the hand blender will just fit the bottom.  Put the blender all the way down then start it up and pull up slowly and then you can go up and down to fully mix in the oil.   Every ingredient should be room temp.   So easy and works every time.  This stuff is so good and it’s addictive.
Makes awesome ranch dressing.  I add some milk kefir garlic and onion powder and dill weed.  Happy eating

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Thank you for sharing Nancy!

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Hello,
Just made this for the second time. I made first batch with the immersion method and used one probiotic capsule, so easy!!! It was still good a month later in the fridge before I used it all up so it could have been safe to eat longer.  
I do find it a bit too tangy from day one so I had some thoughts:
A. reduce tang - replace half the apple cider vinegar with white vinegar?  
B. enhance flavour - add dried herbs/spices such as oregano or chipotle powder?  
Looking to see if you have thoughts on if these strategies would compromise the self-life of the mayo in fridge?
thanks!

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Hello Adele, yes, you can reduce the amount of vinegar and substitute it with the same amount of water. I would keep the same amount of lemon juice. If you want to enhance the flavour, you can use garlic powder, onion powder, chili powder, cumin, turmeric, or anything else. Yes, I think dried herbs can be used too. I hope this helps!

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The nutritional break down lists 111kcal and when I go online to convert to calories it says 111,000. That can't be right. What am I doing wrong? How many calories per serving?

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What people call "calories" are actually kilocalories. It's 111 kilocalories per serving (kcal). "Calories" (cal) are not commonly used.

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I think it may be an American thing, but the distinction is capitalization. Spelled with a lower case "c," i.e. as "calorie," means an SI calorie. Spelled with an upper case "c," i.e. "Calorie" means a kilocalorie. Note that I've only ever seen Calories used on food labels.

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I think you are right - I've learnt something new 😊 People generally refer to "calories" but they actually mean kilocalories or Calories.

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Love your web sight!!SO helpful! I use bubbies pickle juice to ferment my mayo. Dairy free that way. LOVE homemade mayo!! I use the immersion blender and it ends up super thick. So far out of many batches only 2 epic fails!!

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That's great! I think I don't have the right immersion blender because it never works for me so I always use the electric blender method - 100% success 😊 Thanks for the pickle juice tip - I'll definitely try that!

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Can you add whey protein powder? Or anything else to make it last longer in the fridge?

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Hi Jackie, you probably meant whey (the liquid you often find on top of full-fat yogurt)? Yes, this will keep the mayo fresh for months.

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This is a great recipe!  I make it almost the same exact way except I use the whole egg and I also pasteurize the egg at home so I can feel safer about using raw eggs.  Feel free to visit here: http://lemonsandpetals.com/2015/06/22/homemade-mayonnaise-paleo-keto/ Thanks so much!

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Thanks for the tips for pasteurising Kavita 😊

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Just made this recipe this morning - it tastes amazing! The particular brand of dijon I used is actually overpowering, but when stevia was added it mellowed the flavors nicely. Looking forward to using it in some great recipes now! Thank you, Martina!

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Always McDonna! Glad you liked it! 😊

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I would love to try this recipe but where I live there's no vinegar to be found. And importing is really expensive. Can I leave the vinegar away or substitute it with anything else?

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Sure! You can use more lemon juice instead 😊

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Hi, I tried making mayo with immersion blender but it didn't emulsify, instead it is liquid oil and yolk mixture. Can I do anything to save it?

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I have the same problem.  Taste is GREAT but it's runny.  like salad dressing.  I even tried adding anthem gum!!
help!

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Hi Stephanie and Glenda. The reason is that you probably didn't use an immersion blender cup - it has to be very narrow so that the blender just fits. When I tried it first time, I used just a narrow jar but still had a small gap on the sides and it was too runny (see photos above). If you use the one they show in the video, you should be fine. Hope this helps!

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Hello, Just wondering if you have any ideas for a mayo that doesn't use raw eggs? I'm pregnant and am supposed to avoid raw eggs. I love making mayo - so I am finding it hard to find a safe alternative without turning to Pasteurised ready made ones. Thanks!

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Hi Elena, I understand your concern because you are at an increased risk if you are pregnant.
Here is an extract from an article at Marks Daily Apple: "Of course, not all eggs are created equal when it comes to salmonella or nutrition. Not only are organic, free range eggs more nutrient-dense, one study found them to be significantly less contaminated than battery cage hens. Hens that graze and eat a natural diet as well as have more space to roam (to avoid living in feces) are naturally healthier. While the survey determined a quarter of battery cage groups to be contaminated, only 5% of those that were both organic and free range showed contamination. (Free-range, non-organic came up at 6.5%.) Simple refrigeration can keep any salmonella bacteria from multiplying, which minimizes the risk of actual illness from contaminated eggs. In those who are very young, pregnant or immune-compromised, salmonella risk is more of a consideration (Read more: http://www.marksdailyapple.com/drinking-raw-eggs)
You can always try egg-free mayo like this one: http://theclothesmakethegirl.com/2013/10/27/egg-less-homemade-mayo/

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Another tip: Don't take making mayonnaise so seriously. ;) It is really easy and fun. You don't have to follow this step by step (I put everything together except the oil). The only thing that's important: To pour in the oil slowly. You don't even have to use only the egg yolk! I did mine with sesame oil and tasted so yummy!

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Thanks for the tips Lisi! It always works for me too - as long as I pour the oil in slowly 😊

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