Homemade Mayo

About

Mayonnaise is an incredibly versatile condiment on a Keto diet. This Keto condiment recipe is fantastic for adding to sauces, as a base for salad dressings, or you can spread it on a snack just as is! Our quick and easy Keto mayonnaise is incredibly simple to make, and many would agree it tastes better than store-bought. You may want to make your own mayonnaise forever!

Making your own Keto condiments is also a great way to ensure you are always staying on plan with your diet.

How to Make Keto Compliant Condiments

Mayonnaise is a great example of a classic condiment that typically contains Keto-friendly ingredients. However, store-bought mayonnaise is often loaded with additional fillers including sugars which may not be Keto compliant. It is super easy to recreate almost any condiment you desire using low carb ingredients and this homemade mayonnaise is one of our favorites. Naturally rich in fats, this is a great option to add to meals for extra flavor and added fats. For more condiment inspiration, you can find additional Keto dressings and sauce recipes in our sides section.

Notes

While mayonnaise is traditionally made with raw egg, we must warn you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).

Please note the recipe requires cold olive oil. This should be refrigerated beforehand if necessary.

Ingredients

2 large egg yolk raw fresh
¼ lemon yields lemon juice raw
½ teaspoon salt
1 teaspoon mustard powder
2 ice cube ice or ice cubes
1 cup extra virgin olive oil

Instructions

Add the egg yolks, lemon juice, salt and mustard powder to a food processor. Blend together until well combined. Crush the ice cubes. You can do this by adding them to a sealable food bag and pounding them with a rolling pin. Add the crushed ice to the food processor and blend into the egg mixture.
Carefully drizzle the cold olive oil into the food processor a little at a time. Pulse the mixture as you pour the oil. Continue to blend until all the oil has been incorporated and the mayonnaise has thickened to your desired consistency. You may use avocado oil in place of olive oil if preferred. Please be sure to adjust your macros to reflect any changes made.
If the mayonnaise is still a little loose, you can refrigerate it a while before using. This will allow the mixture to thicken further. Once prepared, store the mayonnaise in an airtight container in the fridge until ready to serve.