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    Home » Sauces and condiments

    Instant keto mayonnaise

    Published: May 10, 2020 · Updated: May 5, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe

    This instant keto mayonnaise is really fast to make! A few minutes and there you have it – the perfect sugar-free, paleo and low-carb mayonnaise that’s not only healthy but also delicious.

    Sugar-free mayonnaise in an opened glass jar with a spoon inside standing on a yellow plate with lemon, flaked salt and pre-grounded black pepper lying around.
    Jump to:
    • Ingredients and substitutions
    • Step by step directions
    • What oil to choose
    • Is mayonnaise keto
    • More keto recipes
    • Recipe

    Ingredients and substitutions

    Extra light olive oil - Use extra light olive oil to avoid a bitter aftertaste.

    Whole egg - We're going to use one large raw egg to make homemade mayo recipe.

    Salt - I use flaky sea salt but kosher salt will work as well.

    Dijon mustard - It does not only add a nice flavor to our gluten-free homemade mayonnaise but also stabilizes and emulsifies the mixture.

    Lemon juice - It stabilizes the mixture and gives our mayo with olive oil some acidity. You can also use vinegar if you don't have lemons or lemon juice at home.

    Ground black pepper - I like to use black pepper to spice up my sugar free mayonnaise but you can use something like chili flakes or even freshly chopped dill to bring more flavors.

    Step by step directions

    This is probably going to be my shortest recipe of all. All you need to do is take all the ingredients and place them in the tall, slim cup that comes with an immersion blender or stick blender (or a similar size cup/jar that you have on-hand). It’s very important that the cup is slim, just a little bit wider than the diameter of the bell blades attachment of the immersion blender that you’re going to use to make our keto mayonnaise.

    Place the immersion blender, with a regular bell blades attachment, in the bottom of the cup over the egg yolk and start blending on high. When the mixture starts to thicken up and become pale, raise the blender up and down until all the ingredients are fully combined and the desired thickness is achieved. If the mixture is still runny, add 1 tablespoon of olive oil at a time and continue blending until thickened. You can serve this super-healthy low carb mayo right away or chill it in the fridge first. You can also use it to make my HEALTHY TUNA EGG SALAD RECIPE or enjoy it with these KETO ZUCCHINI FRITTERS WITH BACON.

    Process picture on how to make instant keto mayonnaise.

    What oil to choose

    Oil is the main ingredient for any mayo recipe; it determines the taste of your future mayonnaise. So, I’ve tried 3 different oils for my keto mayo: extra virgin olive oil, avocado oil, and extra light olive oil. I chose the last one. Extra light olive oil creates a soft, decadent flavor, but with none of the bitter taste that can be present if you use extra virgin olive oil. Avocado oil, on the other hand, has a more neutral and a little bit nutty flavor. You can definitely use it in this recipe but, personally, I find extra light olive oil works better in terms of flavors.

    Homemade mayonnaise in a glass jar standing on a yellow plate with some lemon, salt and black pepper lying around.

    Is mayonnaise keto

    Made with raw eggs, lots of olive oil, and no sugars, this homemade low carb mayonnaise is keto diet compliant. However, that’s not always the case. Store-bought mayonnaises and other souses and condiments usually have added sugars and vegetable oils like soybean oil and sunflower seed oil in them. So, if you follow a strict keto diet or don’t want to get any carbs from refined sugars, it’s better to make your own mayonnaise at home or to buy one that has a “clean” ingredient list.

    More keto recipes

    KETO NUTELLA CHOCOLATE SPREAD


    HOMEMADE SUGAR-FREE CRANBERRY SAUCE

    Recipe

    Close up picture of keto mayonnaise in a glass jar with a silver spoon inside standing on a yellow plate with some lemon, salt and black pepper lying around.

    Instant keto mayonnaise

    This instant keto mayonnaise is really fast to make! A few minutes and there you have it – the perfect sugar-free and low-carb mayonnaise that’s not only healthy, but also delicious. 
    5 from 1 vote
    Print Pin Rate
    Course: Sauces and condiments
    Cuisine: American
    Keyword: Healthy mayonnaise, Homemade mayonnaise, Sugar-free mayonnaise
    Prep Time: 4 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 5 minutes minutes
    Servings: 8 servings
    Calories: 222kcal

    Equipment

    • Immersion blender 

    Ingredients

    • 1 cup (190g) extra light olive oil
    • 1 large egg
    • ½ teaspoon salt
    • ½ teaspoon Dijon mustard
    • ½ teaspoon ground black pepper
    • 1 tablespoon lemon juice

    Instructions

    • Add all the ingredients to the cup that comes with an immersion blender or a similar size cup/jar that you have on-hand (the cup must be slim, just a little bit wider than the diameter of the bell blades attachment of your immersion blender). 
    • Place the immersion blender, with a regular bell blades attachment, in the bottom of the cup over the egg yolk and start blending on high.
    • When the mixture starts to thicken up and become pale, raise the blender up and down until all the ingredients are fully combined and the desired thickness is achieved.
    • If the mixture is still runny, add 1 tablespoon of olive oil at a time and continue blending until thickened. Transfer the mayonnaise into a clean 9 oz (250g) jar.
    • Serve immediately or after chilling in a fridge.

    Notes

    You can substitute lemon juice with apple cider vinegar or white wine vinegar.
    Store in an air-tight container for 3-5 days.
    Nutrition Facts
    Instant keto mayonnaise
    Amount Per Serving (30 g)
    Calories 222 Calories from Fat 221
    % Daily Value*
    Fat 24.5g38%
    Potassium 13mg0%
    Protein 1g2%
    Vitamin A 108IU2%
    Vitamin C 1mg1%
    Calcium 5mg1%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!

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    Comments

    1. monika

      May 12, 2020 at 11:11 pm

      recipe says egg. instructions say egg YOLK.
      which is it?

      Reply
      • Anna

        May 13, 2020 at 12:04 am

        When you start blending, you want the blades of your immersion blender to be right above the egg yolk of a whole egg that should be a cup with other ingredients. This will help with emulsification.

        Reply
    2. Karin

      February 25, 2021 at 3:35 pm

      5 stars
      I made it with olive oil and then with avocado oil, I liked the olive oil version!

      Reply
      • Anna

        February 26, 2021 at 7:46 am

        Thank you for sharing!

        Reply

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