Homemade Mayonnaise

I chose to make this an article, rather than a recipe, because talking about mayonnaise (“mayo” going forward), is a lot like talking about nut butter or guacamole. Mayo is enormously customize-able — you can vary a small number of ingredients to come up with an almost infinite combination of tastes. While I provide a couple recipes below that I think taste great as-is, I want you to be able your own recipe — one that’s suited to your palate.

Mayo is an emulsion — the dispersion of one liquid in another. In the case of mayo, one of those liquids is an oil and the other is an acid. If you’ve ever made a vinaigrette, you know that oil and vinegar don’t stay in an emulsion very long — not matter how long or vigorously you mix it. What keeps mayo in an emulsified state is lecithin, which is found in egg yolks.

So why would you want to make your own mayo? For one, store bought mayo is frequently made from soybean oil or canola oil. These are not keto-friendly oils and can cause inflammation for a lot of people. Sure, there are commercial mayos made from olive oil or avocado oil, but you will pay a steep premium for them versus a soybean based mayo.

Making your own mayo is remarkably quick and easy, but best of all, making your own allows you to customize the recipe the way you want it. Consider the recipes below as “starting points”. Try different oils, try different vinegars, adjust the quantities of your acids (vinegar or lemon juice) to increase or decrease the “brightness” of your mayo, use more or less mustard to get the “tang” to your liking, or play around with the amounts of sugar and salt.

Mayo can be made by hand with a whisk, though this requires more time and patience than I have. It can be made with a hand mixer, but I find that a little “spattery”. It can be made by slowly drizzling the oil into your other ingredients in a blender or food processor. But I find the easiest, fastest, and quickest to clean up method is with an immersion blender (as seen the video).

Lastly, I use a method in the video that I lifted from America’s Test Kitchen where I use a microwave to Pasteurize my eggs. This extends the shelf life of the mayo from roughly a week to roughly a month in the fridge.

Below are the ingredient lists, watch the video to see the process for both an immersion blender and a food processor.

Olive Oil Mayo

  • 3 TB water
  • 2 large egg yolks
  • 1 TB lemon juice
  • 1 cup extra light olive oil
  • 1/2 tsp salt
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sweetener

Avocado Oil Mayo

  • 3 TB water
  • 2 large egg yolks
  • 1 TB distilled white vinegar
  • 1 cup avocado oil
  • 1/2 tsp salt
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sweetener

8 Comments

  1. Oh my goodness Steve! Best mayonnaise ever! I used the vinegar one as my lemons were too sweet. I used mct oil for one batch it came out like runniness lol I put it in the fridge and will check it tomorrow. I hope it works as that would be even healthier. Thanks again! Terry

  2. Terrible recipe. Waste of ingredients and time. You have to add oil slowly even when using an immersion blender. I trusted your steps and it literally came out as just a pure liquid weirdly cooked eggs and oil

    • Steve @ SeriousKeto

      Hmmm… You’ve seen the video. There was not trickery there. I’ve made several batches and they’ve come out uniformly great. If you read the comments on the YouTube video, you’ll see people had similar success. I’m not sure what went wrong when you tried it…

    • You did something wrong, it worked perfectly for me. Delicious too, I licked it off the spatula, never buying commercial mayo again.

    • Christine Griffin

      You couldn’t have followed the directions…this is foolproof…GREAT RECIPE!!!

  3. Using the immersion blender always works well for us. We use the ‘dump’ method, with two egg yolks. If it doesn’t work out for you, check to see how old the eggs are, and use large eggs. Thank you, Steve.

  4. Recipe worked perfectly…thanks!

  5. Louise Brandt

    Love the immersion blender method. So easy! My husband was just required to be on an extremely low-sodium diet, so your timing is perfect, I can now make my own low sodium mayo. Thank you!

    PS Mine did thicken after refrigeration, but a soft consistency compared to Best Foods, still works just fine.

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