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.

Course Sauces, Spreads

Cuisine American, French

Keyword dairy free, gluten free, grain free, keto, low carb, paleo

Prep Time 5

Total Time 5

Servings tablespoons

Calories 94kcal

1 egg yolk
2-4 teaspoons lemon juice freshly squeezed (use larger amount for a lemony mayo)
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 teaspoon water
1/2 cup avocado oil
1/4 cup extra virgin olive oil

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!).