Here’s how to make healthy, homemade mayonnaise in mere minutes. This recipe is low carb/Keto compliant and is easily included in any homemade salad dressing, sauce or sandwich. We’ve included troubleshooting advice, as well as how to use up failed mayonnaise because, hey, it happens sometimes!
For other ideas on homemade replacements for store bought foods, I suggest you pick up your copy of The Do It Yourself Homestead and read the first section of the Homestead Cooking chapter. We have a veritable alphabet of recipe choices and zero waste cooking ideas for even the most beginner cooks. Do you have a copy of The Do It Yourself Homestead? No worries, you can pick up your copy at Amazon, or learn more about the book by clicking below.
Store Bought Vs. Homemade Mayonnaise
Here’s a breakdown of a leading commercial brand of mayonnaise:
- Avocado, canola and soybean oil blend
- Corn Starch
- Sorbic acid
- Calcium disodium EDTA
- Natural flavor
Here’s the ingredient list for the homemade mayonnaise you’ll be making:
- Fresh lemon juice
- Sea salt
- Garlic powder
- Black pepper
- Powdered mustard
- Avocado oil
Perhaps you can see some benefits of homemade mayonnaise already?
- No distilled vinegar which adds acid that can be upsetting to some systems. Fresh lemon juice, on the other hand, is cleansing and helpful for the health. Here’s more about the benefits of fresh lemon juice.
- If you raise your own chickens or can purchase farm fresh eggs, the eggs used in this recipe will be nourishing and humane. Here’s a comparison of Store Bought Vs. Farm Fresh Eggs from Hobby Farms.
- Sea salt is a desirable sodium source than table salt for many people. To learn more about salt consumption and what kind of salt we should consider for our health here’s a podcast with Sally Fallon Morell of the Weston Price Foundation.
- The replacement of the oil blend with simple avocado oil will remove the possible risk of soybean oil. To learn more about possible risks, here’s an article entitled Is Soybean Oil Unhealthy? from Perfect Keto.
- No need for preservatives or unknown “natural flavors” in our homemade mayonnaise. This recipe will keep well in the fridge for two weeks, though I doubt it will last that long because of it’s fantastic flavor.
Homemade Mayonnaise Recipe
Healthy, easy, low carb and quick this homemade mayonnaise recipe is something you’ll make every week. Please watch this short instructional video and then read the recipe. If you have questions, feel free to leave a comment and I’ll get back to you.
- 2 tsp. Fresh lemon juice
- 1 Fresh egg
- 1/2 tsp. Sea salt
- 1 tsp. Garlic powder
- 1/2 tsp. Mustard powder
- 1/8 tsp. Black pepper
- 1 Cup Avocado oil
- Using a wide mouth quart sized canning jar, place all the ingredients in order of how they're listed in the recipe in the jar.
- Allow the ingredients to sit while you prepare your immersion blender.
- Place the immersion blender at the bottom of the jar and blend on high until you see the mixture emulsify (thicken and get lighter).
- Slowly move the blender up and down through the mixture until all of the ingredients are completely emulsified.
- Cover and store in the fridge for up to two weeks.
See the article for troubleshooting ideas in case your homemade mayonnaise emulsion breaks, or doesn't set up correctly.
Troubleshooting Homemade Mayonnaise
Sometimes your homemade mayonnaise just won’t emulsify! Or, it starts to blend correctly and then it stops and turns into an oily, gloppy mess. To give your homemade mayonnaise the greatest chance of success, be sure to do the following:
- Make sure ALL your equipment is CLEAN and DRY.
- Use an immersion blender – avoid a high powered blender.
- Allow the ingredients to rest before blending.
- Do not add too much juice or oil – be precise in your measurements.
Still, sometimes the emulsion breaks. Here is an article that outlines two ways of fixing a broken mayonnaise.
How to Use Failed Homemade Mayonnaise
I’ve tried both methods of fixing broken mayonnaise and sometimes they work. And sometimes they don’t. When they don’t, here’s how I use up failed mayonnaise:
- If you blend it with the immersion blender to mix well and it emulsified even a little, you might still be able to use it in the recipe you’d planned. If you needed mayo for a egg salad sandwich, it will probably be too runny. However, it should work really well for a chicken salad sandwich because the shredded chicken soaks up a lot of the extra oil. Be judicious when adding the mayo mixture into the chicken mixture – don’t add too much!
- Add your broken mayonnaise to any soup to make a creamy broth base. A bit of an oil layer will form at the top of the soup but remember that this is healthy avocado oi – you should be eating this nourishing oil.
- Similarly, you might still be able to add your mixture to a casserole, especially something like a potato or meat gratin.
- Last, but not least, you can always nourish the chickens and pigs with your sad, broken mayonnaise. The ingredients are all nourishing, so it makes sense to feed them to animals that nourish you! No chickens or pigs? Your dog will certainly enjoy your offering of broken mayo!
More Low Carb Sauces and Recipes
This method of mayonnaise making was taught to me by the awesome Kyndra Holley, author of Craveable Keto and the Peace, Love and Low Carb blog. I LOVE Kyndra’s recipes and highly recommend her book (she actually has several now), which I own and use every week.
Craveable Keto is my favorite – you can get your own copy below.