Mayonnaise - Keto Low carb

Prep Time

5 min

Cooking Time



4 (a little over 1 cup)


  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1 cup avocado oil or light olive oil (extra virgin may taste bitter- sub macadamia, almond or walnut oil for some (or all) of the light tasting olive oil.)
  • 2 teaspoons white wine vinegar or lemon juice

Add in some thyme, minced garlic, dill, coriander, dried ginger or a little pickle juice for extra flavor.  Switch it up with some red wine, balsamic vinaigrette, or coconut aminos.   I found that I could indeed use EVOO with the adding of these extra ingredients!  Such tastiness cannot be found in stores, and MUCH better for the body to boot!

One of the problems I had with Paleo mayo is how quickly it went bad in the fridge.  I like to keep it available for weeks when I have a penchant for it.  So I did a little research, and voila! Mayo that keeps for weeks:

  • Add a couple of tablespoons of whey (strained from yogurt or kefir) and set the mayo out at room temperature for 7 hours. This will ferment the mayo (adding probiotics!) and preserving it so it will last for weeks in your refrigerator instead of a few days.

NOTE: after the add-ins...this recipe makes about a 1 1/2 cups of finished product.  And I used a very large duck egg! ;)


  1. Bring the egg and mustard to room temperature in advance.
  2. Mix egg and mustard with a stick blender (or mixer or food processor) and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
  3. Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
  4. Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.


Homemade mayo keeps about 5-14 days in the refrigerator.

I read that one egg yolk can bind as much as a whole quart (liter) of oil. In other words, if you want to make a bigger batch, just increase the amount of oil, mustard, spices and acid. You will not need more egg yolks if you keep the oil under a liter… and that’s a lot of mayo!