Homemade mayonnaise tastes better than most store-bought, and it is easy to make. What’s more, you get the flexibility of including only healthy ingredients in your mayo, allowing you to avoid the refined vegetable oils used by most commercial brands.

Making your own mayonnaise at home is perfect especially if you are following a low-carb diet, like the keto diet, which is a popular tool for weight loss.

Keto diet is a low-carb, fat-rich diet that induces ketosis—a metabolic state where your body uses fat, instead of carbs, for energy.

It can be known that transitioning into this new way of eating can cause some adverse effects. Side effects of keto diet, also known as the keto flu, include headache, digestive issues, and bad breath.

Keto flu symptoms usually last for a few days, but for some cases, they last longer. So much about keto diet, let’s talk about your healthy mayonnaise.

Here’s a very basic homemade mayonnaise recipe you can make:

Ingredients

2 raw preferably pastured egg yolks

1 cup quality oil (e.g., light olive oil or avocado oil)

2 tbsp fresh lemon juice

1 tbsp water

Sea salt

Instructions

1. Pour the egg yolks in a blender or food processor.
2. Sprinkle with salt and then add water.
3. Slowly pour the oil into the feed tube while blending.
4. Add lemon juice when the mayo has gotten thick.
5. Gently mix with a spoon.

While this can be a good mayonnaise recipe to start with, there’s more to it than just eggs and oil, which can be prepared with a variety of ingredients.

So here we give you 11 heavenly healthy homemade mayonnaise recipes you can try at home.

1. Homemade Paleo Baconnaise

Ingredients

1/2 cup olive oil

1/2 cup bacon fat

2 large egg yolks

1 tbsp lemon juice

2 tsp apple cider vinegar

1/2 tsp gluten-free mustard

1/2 tsp salt

Instructions

1. Pour in the egg yolk, vinegar, lemon juice, mustard, and salt in a bowl or a food processor.
2. Mix them until fully combined and bright yellow.
3. While the processor is running, slowly add the olive oil using the drip function on the food processor. If you are whisking by hand, you can add 1/4 tsp at a time.
4. Slowly add the bacon fat in the same way as the olive oil.
5. Mix until the mayo thickens and store in the fridge for some time.

2. Duck Egg Mayonnaise

Ingredients

1 pasture raised duck egg yolk

1 cup avocado or macadamia nut oil

2 tsp lemon juice

1 tsp Dijon mustard

Salt

Instructions

1. Put the egg yolk into the medium sized bowl.
2. Add 1 tsp of the lemon juice, Dijon mustard, and a pinch of salt.
3. Mix the ingredients until thoroughly combined.
4. Slowly add oil drop by drop while still whisking.
5. If the mixture thickens quickly, add the remaining 1 teaspoon of lemon juice and whisk vigorously.
6. While whisking, continue pouring the oil drop by drop a little faster than before.
7. Once the mixture starts to get thicker, you can slowly add the oil in a steady stream while the whisking is ongoing.
8. Continue until all of your oil is used up.
9. Pour in an airtight container or mason jar and refrigerate for up to 2 weeks.

3. Roast Garlic Mayo

Ingredients

3 free-range egg yolks

2 bulbs garlic

1 cup light olive oil

½ tsp Dijon mustard

1 tbsp white wine vinegar

2 tbsp water

¼ tsp ground black pepper

½ tsp salt

Instructions

1. Put the oil and garlic in a saucepan.
2. Cook over for 5 minutes (medium heat).
3. Cover the saucepan and lower the heat for 15 minutes.
4. Take off heat, open the lid, and turn garlic.
5. Cover again off the heat for 20 minutes.
6. Remove the lid for it to cool.
7. Once cooled down, remove the garlic from the saucepan squeezing each bulb a little so the oil can drip back into the saucepan.
8. Cut the bulbs half way and squeeze the cooked cloves into a food processor bowl.
9. Add the egg yolks, mustard, and vinegar and mix them.
10. Transfer into a pouring jug the oil from the saucepan and slowly pour into the food processor in a thin stream.
11. Once combined, add the water, pepper, and salt.
12. You can adjust the water to get the thickness of your liking, and the seasoning to your taste.

4. Basic Homemade Mayo

Ingredients

2 organic, free range eggs

2 tbsp organic apple cider vinegar

1/2 tsp organic powdered mustard

1/2 tsp sea salt

2 cups organic extra-virgin olive oil

Instructions

1. Blend eggs, mustard, apple cider vinegar, and sea salt in a food processor. Pulse until combined.
2. Slowly drizzle the oil into the mixture while the food processor is running. Make sure that only a thin stream of olive oil is getting in.
3. Keep the food processor running until the mayonnaise thickens. If it’s not thick enough yet, you can add a little more oil and process it longer.
4. Transfer the thickened mayo into a canning jar, secure the lid, and keep in the fridge for up to 14 days.

5. Healthy Homemade Mayonnaise

Ingredients

4 egg yolks

1 tbsp lemon juice

1 tsp Dijon mustard

½ tsp salt

¼ tsp pepper

½ cup olive oil

½ cup coconut oil

Instructions

1. Put the egg yolks into a bowl or blender and whisk/blend until smooth.
2. Add mustard, lemon juice, and spices and blend until mixed.
3. Slowly (one drop at a time) add the oil, start with olive oil, while blending or whisking at low speed.  Keep adding slowly until all oil is combined.

6. Paleo Miracle Mayo

Ingredients

2 large eggs

4 tbsp fresh lime juice

1 to 1 1/2 tbsp honey

1 tsp dry mustard

1 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp smoked paprika

2 1/2 cups avocado oil or light/extra light olive oil (divided)

Instructions

1. Put the eggs and lime juice in a food processor or blender.
2. Pour in the honey, dry mustard, paprika, pepper, salt, and 1/2 cup of the olive oil.
3. Blend/process until combined, usually ~ 20– 30 seconds.
4. While the blender or food processor is running, start pouring slowly the remaining 2 cups of olive oil through the blender/processor opening lid. Make sure only a thin stream is getting it. Keep a slow, steady stream.
5. Continue until all the oil is poured in, which may take up to 4–5 minutes.
6. After pouring all the oil, remove the lid and look at the miracle mayo you just made.
7. Refrigerate for at least an hour before using it.

7. Truffle Mayonnaise

Ingredients

3 egg yolks

2 tsp Dijon mustard

150-ml light olive oil

100-ml sunflower oil

50-ml truffle oil

2 tbsp lemon juice

1 small black truffle

Instructions

1. Mix the egg yolks, mustard, salt, and pepper in a blender.
2. While the blender is running, combine the oils in a container (jug), then slowly pour them through the feed tube until you have a thick emulsion.
3. Mix in a little warm water and the lemon juice to loosen.
4. Refrigerate for up to 2 days.

8. Basil and Parmesan Mayonnaise

Ingredients

1 large egg yolk

1/4 cup packed fresh basil leaves

2 tbsp finely grated parmesan cheese

2 anchovy filets

1 tbsp water

4 tsp freshly squeezed lemon juice

1 tsp freshly minced garlic

1/2 tsp Dijon mustard

3/4 cup olive oil

1/4 cup extra virgin olive oil

Kosher salt

Introduction

1. Place the basil, egg yolks, anchovies, mustard, parmesan, garlic, lemon juice, and water in the work bowl of a food processor with a steel blade.
2. Pulse until all ingredients are thoroughly combined and the basil is finely chopped.
3. Slowly drizzle in oils using the feed tube while the motor is running.
4. Season with salt.
5. Transfer to an airtight container and refrigerate for up to 5 days, or you can use it immediately.

9. Spicy Cashew Mayo

Ingredients

1 cup drained cashews

6 tbsp water (or more)

2 tbsp lemon juice

1/2 tsp salt (2 grams)

2 tsp maple syrup

2 tbsp Sriracha Sauce

Instructions

1. Place the drained cashews to the blender
2. Add in the water, lemon juice, maple syrup, Sriracha sauce, and salt.
3. Blend until very smooth.
4. Adjust the seasonings, if necessary.
5. If the cashews are not smoothly blending, add in another tablespoon of water and blend until smooth.
6. Place the mayo to an airtight container and refrigerate until you're ready to use it. The mayo, which keeps well in the fridge for up to a week, will thicken as it chills.

10. Egg-Free Avocado Mayo

Ingredients

2 ripe avocados

¼ cup olive oil

1 tsp lemon juice

½ tsp garlic powder

1 tsp salt

1 tbsp Dijon mustard

½ tsp pepper

Instructions

1. Pit and peel the avocados.
2. Place all ingredients in a food processor or blender and blend at medium speed until mixed.

11. Almost Mayonnaise (low-fat)

Ingredients

3 large eggs

2 pinches cayenne pepper

150 ml fat fromage frais

4 tspswhite wine vinegar

Salt

Instructions

1. Boil the eggs (but don’t overcook).
2. Peel away the shells.
3. Cut the eggs in half.
4. Place the yolks in a mixing bowl.
5. Add 1 tablespoon of cold water.
6. Pound the yolks to a smooth paste using a wooden spoon.
7. Add ¼ teaspoon salt and cayenne pepper.
8. Stir in the fromage frais.
9. Add the vinegar.
10. Taste and see if it’s necessary to add seasoning

Other Ideas for Adding Flavor

There are many other ways to prepare your mayonnaise at home using different condiments, oils, herbs, and spices.

Although there are only a few recipes you can try, there are many more ingredients you can use to add flavor, such as the following:

• fresh herbs like tarragon, rosemary, dill, thyme, or cilantro
• prepared horseradish
• sun-dried tomatoes
• sliced scallions
• jalapeños
• miso paste
• capers
• curry powder
• chili powder
• chopped nuts
• minced ginger

Conclusion

It’s a good thing that you can also play with your mayo and add many different flavors and ingredients. Your homemade mayo can be stored in an airtight container in the fridge for up to seven days.

You can enjoy your homemade mayo to spread it on a sandwich, use it as a base for dressings and dips, or include it in a chicken salad.

However, homemade mayonnaise still holds a very high amount of calories, so be sure to watch out for your portion sizes. A small amount of homemade mayo made with high-quality is a tasty way to add healthy fats to your low-carb, fat-rich keto diet.