2-Minute Homemade Mayonnaise

Why You’ll Love This

Once you’ve tasted the creamy, rich depth of homemade mayonnaise made with healthy oils, you’ll never go back to the jarred stuff. It’s a two-minute win that ensures your keto staples are free from hidden seed oils and preservatives.

Ingredients

• 1 large whole egg (very fresh, ideally under a week old)
• ½ tsp fine sea salt
• ½ tsp ground mustard
• 2 tbsp fresh lemon juice or white wine vinegar
• 240ml avocado oil, macadamia oil, or light olive oil

Method

1. Choose the right container. Use a wide-mouthed jar or a large mug — something just wide enough for the head of your hand blender to sit flat on the bottom. This is what makes the whole thing work.

2. Add ingredients in order. Crack the egg into the jar first, keeping the yolk intact. Add the salt, ground mustard, and lemon juice. Pour the oil in last, on top of everything else. Don’t stir, don’t swirl — just leave it all layered.

3. Position the blender. Lower your hand blender straight down to the bottom of the jar and press it flat against the base, directly over the egg. This is the critical step: the blender needs to sit on the egg before you switch it on.

4. Blend from the bottom. Turn the blender on to full speed and hold it completely still on the bottom for about 10–15 seconds. You’ll see thick, white mayo forming around the blades. Don’t lift it yet.

5. Slowly draw upward. Once you can see the emulsion has formed across the base, slowly — very slowly — begin pulling the blender upward through the oil, drawing everything together as you go. The whole blending process takes about 30–45 seconds.

6. Check and store. You should have thick, glossy mayo. Taste and adjust the seasoning — a little more lemon or salt if needed. Transfer to a sealed jar and refrigerate. Use within 5 days.

Tips & Swaps

• Freshness matters. A very fresh egg emulsifies much more reliably than an older one. The whites are tighter and the yolk holds together better under the blades. If your mayo has ever split, a stale egg is often why.
• Room temperature helps. Take the egg out of the fridge 20–30 minutes before you start. Cold eggs are more likely to split.
• If it splits. Crack a fresh egg into a clean jar, pour the split mixture slowly on top, and blend again from the bottom. It will rescue it almost every time.
• Oil choice. Avocado oil gives the mildest, most neutral flavour. Light olive oil works well but avoid extra-virgin — it turns bitter when blended at high speed. Macadamia oil is rich and slightly buttery.
• Flavour variations. Stir through a crushed garlic clove for aioli, a teaspoon of sriracha for a spicy mayo, or a handful of fresh herbs blended in at the end.
• Raw egg safety. This recipe uses a raw egg. Use the freshest eggs possible, ideally British Lion Code stamped. Pregnant women, young children, elderly people, and anyone with a weakened immune system should use pasteurised eggs. Refrigerate the mayo immediately and consume within 5 days.

Key Takeaways

• Net carbs: 0g per serving — suitable for keto and low-carb diets
• Cook time: 2 minutes total (2 prep + 0 cook)
• Key ingredient: Avocado oil (provides a much healthier, neutral-tasting base than industrial seed oils).
• Best for: A clean, keto-friendly condiment that’s far superior to store-bought jars with hidden additives.