Home » spreads 'n such » Ultra Thick 5-Minute Mayonnaise ☁️ gluten free, keto & paleo

Ultra Thick 5-Minute Mayonnaise ☁️ gluten free, keto & paleo

Ultra thick, creamy, speedy and with no fancy appliances required! This homemade paleo and keto mayonnaise has never been easier, or better.

5-Minute Homemade Paleo & Keto Mayonnaise #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #mayonnaise
5-Minute Homemade Paleo & Keto Mayonnaise #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #mayonnaise

Homemade Paleo & Keto Mayonnaise ☁️

Ultra Thick ‘N Speedy

Mayonnaise is essentially a high-quality fat bomb, making it the ideal keto and low carb spread! Plus, its ridiculously easy to whip up, a million times better freshly made, and you’ll surely save up a lot of dough compared to the store-bought organic versions.

OK, so there are several ways to get speedy homemade mayonnaise, but most require appliances (and so making larger quantities). Or at the very least you need to make full-egg mayo, as opposed to it’s thicker and creamier egg-yolk counterpart (which is muuuch better in my opinion!).

And don’t get me wrong, immersion blender mayo is awesome and instant. But (and this is a big but!), you either need to use a full egg for proper emulsion as mentioned, or 2-3 yolks so you don’t risk it splitting. And let’s face it, very few people will use up a large jar of mayo in a few days.

So take your whisk out and give your arms a little workout! Or stay lazy (🙋🏿!!),  and simply use your whisk attachment with your immersion blender.

The Oil

Mayo is a simple affair: think yolks, oil, a touch of mustard and a squeeze of lemon. But talking mayo oil is a sure way to divide a crowd!

My preference is to do part avocado oil, part extra virgin olive oil. But you can do all avocado (or all olive oil, but only if you pick a neutral one- just note that these are more refined).

Don’t use all extra virgin, or your mayo will end up super bitter (i.e. pretty inedible!).

5-Minute Homemade Paleo & Keto Mayonnaise #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #mayonnaise
5-Minute Homemade Paleo & Keto Mayonnaise #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #mayonnaise

The Golden Rule

Slowly does it! Start by dripping the oil little by little and whisking vigorously and constantly to emulsify it into the yolk mixture.

Once the oil has begun to emulsify readily, you can increase the speed to a small thin stream. But we’re talking a thin stream, don’t overdo it!

Oh, and don’t forget the extra crisp jicama fries!

5-Minute Homemade Paleo & Keto Mayonnaise #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #mayonnaise
5-Minute Homemade Paleo & Keto Mayonnaise #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #mayonnaise
5-Minute Homemade Paleo & Keto Mayonnaise #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #mayonnaise
5-Minute Homemade Paleo & Keto Mayonnaise #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #mayonnaise

5-Minute Homemade Paleo & Keto Mayonnaise #keto #ketorecipes #lowcarb #dairyfree #glutenfree #paleo #healthyrecipes #mayonnaise

Homemade 5-Minute Paleo & Keto Mayonnaise

Ultra thick, creamy, speedy and with no fancy appliances required! This homemade paleo and keto mayonnaise has never been easier, or better. 
4.91 from 10 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Sauces, Spreads
Cuisine American, French
Servings 16 tablespoons
Calories 94 kcal



  • Add egg yolk, lemon juice, mustard, salt and water to a medium bowl and whisk until thoroughly combined. 
  • Whisking constantly (you can use the whisk attachment in your immersion blender!), drizzle in a few drops of your oil at a time. Your mixture should be opaque, with all the oil incorporating into the mixture. Once your mixture emulsifies (i.e. begins to thicken), you can increase the speed of oil a tad into a small stream rather than drop by drop. Keep whisking and adding in the oil until a rich and thick mayo emerges (always best to go slower the first time around!). 
  • Keep stored in the fridge, in an airtight container, for about 3-4 days. 


Please note that one batch yields about 1 cup (i.e. 16 tablespoons!). 


Serving: 1tablespoon | Calories: 94kcal | Fat: 10g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 40mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.1mg
Keyword dairy free, gluten free, grain free, keto, low carb, paleo
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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  1. Tanya Duncan says:

    Hi! I am intolerant to avocados in general so I have avoided ever using avocado oil. Do you think a nut oil like macadamia would work here? I know many French people who only use peanut oil to make mayonnaise but I’ve been told it’s not a healthy oil. Any advice welcomed! Thanks.

  2. Emma says:

    hi, please tell me what the carbs are per portion please? Its not on there anywhere I dont think. I would like to make this but pointless if I can’t count my carbs.

  3. Kathy Cooke says:

    This recipe works, but with a few caveats: the egg yolk MUST be room temperature or slightly warmed, just to be on the safe side. Put it in a small bowl in a larger bowl of warm water for a minute or two. Make sure lemon juice and water are room temperature as well. It took about two minutes of whisking with my immersion blender before it thickened very much. Just keep drizzling oil little by little while whisking. The taste of the mayo will be very dependent on the oil you use. Chosen Foods brand has the mildest and most pleasant tasting avocado oil I tried. You could go 100% avocado oil if you use that one. Make sure your olive oil is mild without a spicy aftertaste, or your mayo will come out tasting similar.

    If the mayo comes out runny and doesn’t emulsify, here’s the fix:

    I put two egg yolks in a jar just wide enough to contain my immersion blender. I put the jar in a bowl of hot tap water just long enough to warm the yolks a little. I blended the yolks and added about half a teaspoon of fresh lemon juice. Then, blending continuously, I started adding the broken emulsion drop by drop until I saw that it was holding and thickening. I continued to add the broken emulsion very, very slowly. The new mayo held and was the perfect consistency. So, no need to throw out the broken or too thin emulsion, but you do need to take more care making the new batch than is indicated.

  4. Gillian Shannon says:

    5 stars
    I’m hoping someone may be able to help as whatever recipe I try, the mayo always ends up tasting so bitter that I end up throwing it out. So I’m guessing it’s all down to the Oil. I’ve mixed EV Olive Oil with Avacado Oil but the same effect. So how do you identify the best oils to use

    • Elaine schiffmann says:

      hi, i made this it was great. i have never used a raw yolk for anything. so its ok to eat raw egg in this?

  5. Ng shu tian says:

    5 stars
    I’ve done it pretty slow though haha, previous try got my mayo ruin with oil and yolk separated with another recipe I’ve tried.. now that I tried using this recipe, I hand whisk for pretty long actually because I add the oil slowly till its finish then I use a blender,sigh anyway it’s a success

  6. Candace Staar says:

    I am wondering if this is touted as low carb where is the carb count in your nutririon information? I’ve never seen a recipe without one.

  7. Janna says:

    I tried making this twice and it would not thicken up and I used an immersion blender. It tasted bad too. I spent over 5 minutes just trying to blend and it was super runny. The second time I used 1 tsp of lemon juice and no water, still couldn’t get it thick. So I wasted 2 organic eggs, a cup of expensive avocado oil and 1/2 cup of expensive olive oil. Going to try a different recipe 🙁

  8. Ron Staiger says:

    I used to be concerned that I might be unlucky enough to get the 1 in 20,000 eggs containing Salmonella. You can buy pasturized eggs but they’re very expensive. Recently I bought a Sous Vide machine and have been pasturizing eggs ever since. I make my mayonnese using the recipe and technique of a French chef I worked for but substituting pasturized yolks and Avacado oil for a Keto friendly version.

  9. Reema says:

    5 stars
    Help! If I use part vegetable oil, part EVOO, is it still keto? I’m finding varying things online about veg oil, but cant find a clear answer

    • Paola van der Hulst says:

      I’m sorry I don’t know what EVOO is? Just googled and it looks to be a brand of olive oil? REmember that keto is a metabolic state, so foods aren’t really ‘keto or not’. Its whether they keep you in ketosis that matters… but I’m also a BIG promoter of real food so I would stay clear of oils that aren’t coconut, avocado and cold-pressed olive oil. Hope this helps xo!

  10. Lisa says:

    Help! I spoke to soon. I had this lovely, thick creamy mayo and then no sooner than I sent that first review I turned around to find my beautiful mayo was a liquid disaster. I don’t think my kitchen is that warm, but I can’t think of what else could’ve gone wrong that quickly 😮😪

  11. Lisa says:

    5 stars
    Once again, this is my go-to site and I love it! Needed mayo for the dinner menu tonight but didn’t feel like stopping on the way home. Of course, Paola has me covered. I just whipped up this small batch by hand with no prob 👌 I was nervous at first because I normally make mayo by the quart with my immersion blender. I was praying the emmulsion wouldn’t break and force me to the grocery store tonight. Success! This stuff is delicious. Gnom-Gnom 😋

  12. Joan Scheller says:

    Help! This was a disaster. I used my kitchen aid mixer on low with wire whisk. Seemed to be enough like hand whisking. I poured the oil from a liquid measuring cup, trying to get the least amount, but it was more than a couple drops each time. All I am getting is oily egg yolk. No thickening in the least. Unless you can tell me what I did wrong, I’ll need to try another recipe for mayo, one I can make in a blender.

  13. karen says:

    Paola thank you so much for the recipe. it is pretty basic except for the avocado oil . so, two comments/questions:
    first, i am in Ecuador and we can get avocados cheap cheap cheap. In fact twice a year i collect avocados when they fall off the tree into my yard from next door!. But, no one produces avocado oil! Seriously, We dont know why. That means that avocado oil is imported and too expensive for my limited budget. But I love making my own mayo and love avocados ( as we know avocados are at the top of the list on a keto diet).. Do you have any thoughts on this.
    second, I have made the mayo from extra virgin olive oil and thought the oil was rancid because of the bitterness. Thank you for clarifying. I do have refined oil for non-food issues and I suppose I could use this, but is this a healthy food?

    • Jesse Spencer says:

      Olive oils vary in taste, and what you put the mayo in matters. I found commercial olive oil mayo to be awful with tuna or egg salad…not for me. But the avocado mayo I’ve made has been good on most anything. This recipe looks good but I used T vinegar and 2 t lemon and few drops stevia.

  14. Dee says:

    5 stars
    This is the recipe I use for mayo but I use a wide mouth mason jar,putting the yolk in first, then the other ingredients on top, giving the yolk time to settle to the very bottom of the jar.
    Then I place my immersion blender to the very bottom of the jar and blend for 20 seconds then very slowly with the blender, pull the blender up to continue the emulsion process.
    Works every time.
    I love your site. Your wonderful recipes are making keto achievable for our family.

      • Cheryl P says:

        I’m not Judy, but that’s how I lacto-ferment my mayo. 1-2 tablespoons of any live bacteria liquid whey (yogurt, sour cream) or I like to use lacto-fermented pickle juice or lacto-fermented sauerkraut juice (i.e. old fashioned pickling with just salt and no vinegar with active fermentation). I mix it in thoroughly, and leave it covered at room temp for 6 hrs or so (to let the bacteria multiply and lacto-ferment/”pickle” the mayo). Then refrigerate. It makes the mayo that much thicker, and it will last for months. This works for my homemade ketchup too. 🙂

          • Cheryl P says:

            My pleasure! I’m glad to pass on the info. 🙂 To give credit where it’s due, I first learned this trick from the cookbook “Nourishing Traditions”. But it can be a game changer for sure. 🙂

          • Paola says:

            It’s a game changer for sure, super grateful that you guys shared this thank you! I want to start including ‘tips from readers’ in the newsletter etc, because I learn SO much from you guys daily! And this one is going in FOR SURE 😍😘!

        • Christine says:

          This is really interesting. I’m All new to making my own mayo. Where can I find the lacto fermented pickle juice or sauerkraut juice. What have you used for the live bacteria liquid?

        • Amanda says:

          5 stars
          Wow Cheryl, thank you so much for adding this great tip to Paola’s mayo recipe! I’m so excited since I don’t use up the mayo in three days for just myself and usually always have homemade kraut in the frig. I’m excited to try your fermented version and appreciate you and Paola sharing!

      • Susan says:

        Ok…a bit confused on the lacto-fermented whey thread. I can just add a couple tablespoons of sour cream? This will extend the life to a month? or more? How does it affect the taste? Thanks in advance! 🙂

    • karen says:

      I was told this once but have never used it. does the whey that settles on top of natural yogurt count? and when do you add it?

  15. Cheryl P says:

    I make my own mayo using my immersion blender (or reg blender), which I love! (half egg yolk, half whole egg) Super thick, makes a whole quart, and I lacto ferment it so it lasts a month or more in the fridge. However, I season it with garlic and sweetener. My dad loves a keto mayo chocolate cake that I make, but I’ve hesitated to use my regular mayo with the garlic in it. lol This little recipe makes just the amount needed for the cake and solves the garlic issue! 🙂 Thanks!

    Just an idea for those who might not have a whisk attachment to their immersion blender: any sort of powerful whisk attachment should work, i.e. my hand mixer has a whisk attachment.

    • DavetteB says:

      how does lactofermenting the mayo affect the taste (also the ketchup)?
      does it taste sour like when people try to substitute yoghurt for mayo?
      sorry if it sounds ridiculous, but I’m the picky eater in the family. 🙂 We love mayo and do finish it pretty quickly

    • Elaine schiffmann says:

      I made this and it was great. I have never used raw yolk before for anything. So its ok to eat raw yolk. Thanks,

    • Paola says:

      Negligible at least (egg yolks and the lemon juice have a smidge, but per serving it doesn’t even register in the software) xo

  16. Mary Jones says:

    5 stars
    It’s SO THICK! I usually made mayo with whole eggs which you then have to refrigerate to set, so this is a game changer. it’s as thick as store bought and boy it’s easy. You’re a wizard in the kitchen!

      • Paola says:

        Yeah I think the whisk attachment is the way to go (as I mentioned to another reader, I have big wrist tendinitis so by hand it’s a no-go for me right now). But if you don’t have an immersion blender, it’s not bad by hand as long as you don’t make more than a cup of oil.

        Anyways! So happy it worked out well for you Mary! I do love egg yolk mayo MUCH more than the whole egg one, much thicker and richer 😉

  17. Queue says:

    I am doing this in my Blendtec. I will probably add a bit of sweetness to it with a pip of stevia or monk fruit because I’m so used to Hellmans. The thought of doing this by hand brings back a painful reminder of culinary school mayo which took three people to make and me lacking tricep muscles this proved to be a horrible task. Lol. Not for the faint of arm muscles.

    • Paola says:

      Omg 😂! If you make less than a cup of oil it’s actually very quick, but I do LOVE my electric whisk (major wrist tendinitis here!)

  18. Lisa says:

    I’ve actually never been successful at making mayo with my immersion blender, it looks so easy in videos but it never fails to split. I’ll try yours this weekend and report back 🙂

    • Paola says:

      I think the immersion blender is awesome when you’re making large quantities, but you do have to take care of a lot of details (jar size etc all matter). I hope this one works for you Lisa! xo!

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