Simple Homemade Mayonnaise [Paleo, Whole 30, Low-Carb, Keto, Gluten-Free]
This is a foolproof recipe for simple, easy and healthy homemade mayonnaise made in a blender. Needs just 7 ingredients and <5 minutes. Gluten-Free. Paleo, Whole 30, Low-Carb and Keto-friendly.
Use the “Jump To Recipe” button above to skip ahead to the recipe card, but don’t be too hasty – the post contains all the tips and tricks.
Lately, we’ve been on a homemade condiment kick, and we’re trying to do EVERYTHING homemade.
Our main reason being that we want to ensure that we know exactly what we feed our toddler, as far as we possibly can.
So, something that tends to get looked over when it comes to healthy eating is condiments, but there’s no reason to go without these yummy sauces that bring that extra level of deliciousness to your plate.
The big ones: homemade ketchup and homemade mayonnaise. While we’ve made plenty of variations of homemade ketchup, we’re not quite happy with our recipe yet. (EDIT: we now have a final ketchup recipe, that can be found here: Healthy Homemade Keto Ketchup).
So, first up is our super easy foolproof homemade mayonnaise recipe.
What is great about making your own mayonnaise is that it takes no time at all. Serious. You put a few ingredients into you blender and slowly add oil. That’s literally all it takes. I used to think it’s not convenient to make your own mayonnaise – but I was SO wrong.
Not only can you have fresh mayonnaise whenever you need it, but you know exactly what ingredients are in it! And that is priceless!
How to make paleo and keto-friendly homemade mayonnaise in a blender:
Another nice thing about making your own basic mayonnaise is that you can create it to be in line with whatever your dietary requirements are. Unless you’re allergic to egg, of course. Mayonnaise needs egg.
Our recipe is Paleo, Low-Carb, Keto, Gluten-Free, Dairy-Free, AND Whole 30 friendly. (The honey is optional, and you can sub mustard powder if you can’t have Dijon).
So this is how it goes:
Start by adding these ingredients to your blender:
- Egg,
- Light Olive Oil,
- Salt,
- Fresh lemon huice,
- Vinegar,
- Dijon Mustard,
- Honey
Now blend these ingredients together for about 30 second and then slowly and steadily pour the remaining cup of oil into the blender while it’s running.
Soon, the mixture will emulsify, and by the time you’ve added all the oil – you’re left with a luscious mayonnaise. Ready for whatever you need!
Can you make mayonnaise with avocado oil:
In our experience, homemade mayonnaise with avocado oil does not give ideal results. When stored in the refrigerator – the mayonnaise “sets” too much, and becomes very thick.
Then when scooped onto a plate, melts into what tastes like pure oil.
So, while we originally said that this recipe can be used with avocado OR olive oil – we no longer recommend using avocado oil.
Homemade Mayonnaise with Olive Oil:
What I’ve realized is, that many people might get discouraged from making homemade mayonnaise, because certain oils cause a bitter taste. I’ve found light Olive Oil tends to make the best homemade mayonnaise.
That is an important fact – when you use regular or extra virgin olive oil, the mayonnaise turns out kind of bitter and not very pleasant.
This is because light olive oil has been refined, to give it a lighter color and more neutral flavor.
We’ve got a few other homemade condiment recipes that are worth a look if you’re looking to make your own keto and paleo-friendly condiments:
- Easy Blender Romesco Sauce
- Easy Homemade Red Pepper Relish
- Celery Ranch Dressing
- Red Chili Tomato Sauce
- Cilantro Pesto with Cashew Nuts
Simple Homemade Mayonnaise Recipe and Nutritional Fact / Calories!
Easy Homemade Mayonnaise
Ingredients
- 1 1/4 cup Light olive oil
- 1 whole large egg
- 1 tsp salt
- 1 tsp dijon mustard
- 2 tsp raw honey
- 1 tsp white vinegar
- 1/2 lemon (juice)
Instructions
- Add the 1/4 cup of oil, egg, salt, mustard, honey, vinegar and lemon juice to your blender and blitz for about 30 seconds. Until it is well combined.
- With the blender still running, slowly and steadily pour the remaining cup of oil into the blender until the mayonnaise emulsifies.
Tips and Tricks:
1. This recipe is basically fail-safe, but if something happens to go wrong, follow this guide from foodal.com to save it!Nutrition
Pin It! Easy Homemade Mayonnaise!
That’s funny, my experience with oils has been the opposite of yours. When I use olive oil, even the “extra light” olive oil – the mayo is bitter. When I use avocado oil, the taste and texture are perfect every time!
Hi Jen! To be honest, it’s hard to know for sure because there is variation between different oil brands. Some “light olive oil” brands we’ve tried does end up being slightly bitter, but definitely better than any result we’ve had with various brands of avocado oil. When refrigerated we found that our avocado oil mayo completely “hardened” and when “melting” back to room temperature turned into an oily puddle on the plate. We’re definitely keen to do more experimenting though!
My new favorite mayonnaise.
I’ve never made good homemade mayonnaise until I tried this recipe! Thank you so much for sharing!!
What size serving is the nutritional value based on since the oil alone has over 1900 kcal?
I think our nutritional calculator has some kind of error with the oil, maybe only calculating the 1/4 cup. The serving size is about one tablespoon. I’ll try to figure out the problem asap. Thanks for bringing this to my attention.
I only have dry mustard powder (I don’t generally purchase prepared mustard since I prefer ketchup on things)…and apple cider vinegar. Could either one be subbed in this recipe?
Hi Elizabeth! I make this recipe at least once a week and have used both prepared and dried mustard (about a teaspoon), as well as a variety of different vinegars (whatever I have on hand). Although it won’t taste exactly the same as the original recipe, it will most likely still be yummy! Hope it turns out okay for you:)
How many days will this last before it goes bad? Thank you
It is states that homemade mayo should be used within 3-5 days, but we’ve had it over a week and it was still fine:) Hope that helps.
Can this be made without honey?
Hi! The honey adds good depth of flavor, but it can definitely be made without it. 🙂