Homemade Keto Mayonnaise
The best thing about Whole30 and low-carb diets is all the creamy goodness you can enjoy, like this homemade keto mayonnaise recipe. The taste (and cost) of this lemon mayo is so much better than store-bought. Fresher, healthier, and ready for anything.
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This recipe for lemon mayonnaise is just one of many easy homemade sauces we love. For more ideas, check out this dairy-free ranch or this healthy burger sauce. Have a browse through all of our low-carb and keto recipes for more inspiration.
I once worked with a chef who warned me never to trust a restaurant that didn’t make its own mayonnaise. “It’s oil and egg!” he’d exclaim. With his British background, his tone carried a touch of Gordon Ramsay-esque disdain. I’ve made my own ever since.
Why you will love this recipe
With homemade healthy mayonnaise, you control the ingredients, ensuring only fresh, high-quality eggs and oil are used. You can avoid unnecessary additives and preservatives often found in processed products.
This easy recipe is naturally gluten-free, paleo, Whole30-friendly, low-carb, and, of course, keto. Bonus!
Ingredient Notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Egg – It is important to use a room-temperature whole egg for this recipe, as they blend much easier than cold ones.
- Oil – We recommend using light olive oil rather than extra virgin olive oil for homemade mayo. The extra-virgin oil has a stronger flavor, and because we are using it as an emulsifier, not for flavor, using the neutral-flavored light oil is preferred.
- Lemon juice – This is the acid to add balance to the creamy components. You could use vinegar if you wanted a less citrusy version.
- Dried Mustard – This helps to bind the oil and the egg while adding a touch of color. You could also use Dijon mustard.
- Sea Salt – This is always a crucial ingredient to marry the flavors of your recipe.
Expert Tip!
Leave the egg on the counter for about 30 minutes to bring it to room temperature, or submerge it in warm water for 5 minutes.
Equipment
- Food Processor – Making the mayonnaise in a blender is also possible with this method, but you will need a blender that has an opening on top for adding the oil gradually.
- Measuring Cup with a Pour Spout – For adding the olive oil.
- Slice, shred, knead, chop, and puree.
- Includes 11 and 3-cup work bowls.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by placing 1/4 cup of the oil, the room-temperature egg, mustard powder, and salt into the food processor or blender.
Expert Tip!
We recommend using fresh eggs for this recipe. The fresher they are, the creamier the egg yolk will be, making your low carb mayonnaise so thick and dreamy.
Step 2
Next, blend on low speed until the egg is incorporated.
Step 3
Then, while the food processor or blender is running on low, very slowly drizzle in the remaining olive oil.
If you add the oil to the mixture too quickly, you run the risk of broken mayo.
Expert Tip!
Make sure your oil stream is slow and thin. The thinner the better, based on my firsthand experience making a million batches of homemade mayo – haha. This is a foolproof way to achieve creamy mayonnaise.
Step 4
Finally, add the lemon juice while continuing to mix on low.
Step 5
Turn off the appliance, taste for seasoning, and adjust to your liking. You can add a pinch more salt or more lemon juice if you prefer your mayo with more tang.
We like 4 tablespoons of fresh lemon juice.
Another great tip is using small spatulas to scrape every last bit of goodness from the food processor. It helps if they are cute colored spatulas too!
Transfer to a jar for storage, and that is it.
Substitutions and recipe variations
You could use avocado oil, but choose wisely. I found that across products, high-quality, cold-pressed avocado oil tends to have a cleaner, more delicate taste than lower-quality or refined avocado oils. They can have a strong flavor.
For a fresh twist, add finely chopped fresh herbs such as basil, dill, or parsley, along with lemon zest, to the keto mayo. Kind of like this Whole30 dairy-free ranch dressing.
Incorporate a bit of minced garlic into the mayo for a flavorful kick that’s perfect for sandwiches and burgers.
Grate fresh ginger and add it with lemon juice to create a zesty aioli, excellent for seafood dishes like crab cakes.
Add tang using apple cider vinegar or white vinegar along with or in place of the lemon juice.
Serving suggestions
I love to enjoy this mayo by embracing my European side and using it as a dip for Oven Baked French Fries or Roasted Potato Wedges. Just portion it into small side bowls and start dipping! It is worth the calories.
Use it as the creamy component for potato salad, chicken salad, egg salad, or tuna salad. Flake cooked salmon and mix it with your lemon mayonnaise to create a creamy salmon salad.
It is perfect for use as a base for homemade Caesar salad dressing or healthy tartar sauce.
FAQS
Freezing can cause it to separate and change in texture, so we don’t recommend it. That is why we suggest making this small batch recipe and use it up while it is fresh.
Crafting your own mayonnaise lets you control the ingredients, flavors, and freshness. You can avoid additives and customize the lemony tang to your liking.
Storage tips
Store in an airtight container in the fridge for 1 to 2 weeks. It’s essential to keep it cold to maintain quality.
More homemade sauce recipes
**This recipe was originally posted on May 15, 2015, updated on December 29, 2020, and updated again on August 13, 2023, and again on February 18, 2026, with recipe notes, writing, and photos.**
If you’ve tried this homemade mayonnaise keto, please rate it and let us know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Homemade Keto Mayonnaise
Ingredients
- 1 ¼ cup light olive oil
- 1 egg *room temperature
- 2-4 tbsp fresh lemon juice *start with 2 tbsp and add more lemon juice to taste.
- ½ tsp sea salt
- ½ tsp dried mustard
Instructions
- First, place ¼ cup of the olive oil in the food processor or blender and set the rest aside. Add the egg, mustard powder, and fine sea salt, and start to blend on low.
- Then, very slowly drizzle in the rest of the olive oil. Make sure that the stream of oil is really thin as you drizzle it in and that you pour very slowly. This is important for thick and creamy mayo. Once all of the oil has been added, blend in 2 tablespoons of lemon juice.
- Next, turn off the appliance and taste for seasoning. Add more lemon juice or salt to taste.
Video
Notes
Ingredients notes:
- It is important to use a room-temperature egg for this recipe. Leave it on the counter for about 30 minutes to bring it to room temp or submerge it in warm water for 5 minutes.
Storage tips:
- Store in an airtight container in the fridge for 1 to 2 weeks. It’s essential to keep it cold to maintain quality.
Is it a problem adding a raw egg? I would be concerned about that.
Great question! This recipe does use raw egg, which is traditional for homemade mayo and gives it that rich, creamy texture. If you’re concerned about safety, you can use pasteurized eggs—they’re gently heated to kill bacteria but still work the same in recipes. Just be sure to keep the mayo refrigerated and use it within a few days.
Thank you for the response! I will try this recipe.
Great, simple recipe. I used avocado oil and it turned out delicious. I will
Make this again.
Awesome! Love that substitution. Avocado oil is a great ingredient! Thanks for the positive feedback, Stefanie 🙂
The thought of making my own mayo always intimidated me a bit…but your recipe makes it seem really doable! I can’t wait to give it a try. Thanks for sharing!
Totally doable! I was surprised myself how easy it is.
You’re right, that is so easy, I love it. Thanks!
My pleasure! 🙂
I love homemade mayo! SO much healthier than store bought!
I agree 100%%
Looks so perfect! I’ve never tried to make mayo just alioli. I’m going to try this out soon, thanks for sharing!
Thank you Julia!
Loved reading your write-up because it would motivate anyone to just take the blender and start making the mayo right away! I have always bought mayo but your tutorial has made me want to try making it at home. Great tips too! Thank you 🙂
Right? It really is super simple. Thanks! I hope you do give it a try.
It’s crazy but I have never even tried to make mayo. I have made Toum once, which is basically mayo packed with a billion garlic cloves but never just plain mayo. I should give it a try. You have lots of great pointers so I feel like I could be successful.
You’ll master it no problem! I stirred some adobe sauce from a can of chipotles into mine last night. Yum!
Great tutorial! I love how easy it is to make homemade mayo and that you can control the quality of ingredients:)
Exactly how I feel!!