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.

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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

Course: Sauces, Spreads
Cuisine: American, French
Keyword: dairy free, gluten free, grain free, keto, low carb, paleo
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16 tablespoons
Calories: 94 kcal

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

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Ingredients

Instructions

  1. Add egg yolk, lemon juice, mustard, salt and water to a medium bowl and whisk until thoroughly combined. 

  2. 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!). 

  3. Keep stored in the fridge, in an airtight container, for about 3-4 days. 

Recipe Notes

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

Nutrition Facts
Homemade 5-Minute Paleo & Keto Mayonnaise
Amount Per Serving (1 tablespoon)
Calories 94 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 40mg 2%
Vitamin A 0.3%
Vitamin C 0.3%
Calcium 0.1%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

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22 comments

  1. Dee says:

    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.

    • Paola says:

      WHAT?!!! Is it yoghurt whey to ferment it? You can’t drop a bomb like this Judy and not elaborate 😜

      • 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?

  2. 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

    • Paola says:

      Yup! That’s what I mean, the whisk attachment of your immersion blender (or an electric whisk) xo!

    • 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

  3. Mary Jones says:

    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!

    • Mary Jones says:

      I made it with the whisk attachment of the immersion blender and I think it took less than 5 minutes even

      • 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 😉

  4. 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!)

  5. 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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