Easy Homemade Mayo Recipe in 5 Minutes – No Sugar

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Learn how quick and easy it is to make homemade mayo that’s full of healthy ingredients at home. This keto-friendly mayo is full of healthy fats with no added sugar. Whether you follow the keto diet or not, learning how to make this sugar-free mayo at home is a worthy skill to master.

 This whole egg mayonnaise recipe uses the whole egg instead of just the egg yolks. It’s perfect to spread on sourdough ciabatta bread or homemade sourdough for sandwiches, or to use as a base for dips and salad dressings.

What is Mayonnaise?

Mayonnaise, also referred to as mayo, is a thick sauce used to spread on sandwiches, used as a base for various dressings or sauces, and is found in many salads such as potato salad. The key to mayo is a stable emulsion, the combing of oil with egg yolk. The addition of lemon juice, salt and mustard helps to add flavor and further stabilize the emulsion.

Why Make Homemade Mayonnaise? 

Easy

If this is your first time making mayo, this easy recipe makes learning how to make mayo at home approachable. Made with just 5 simple ingredients with some basic kitchen tools. Use various appliance to speed up the process. These aren’t needed, but will save your arm from whisking and makes the whole process so simple.

Healthy

Regular mayo found at the grocery store is made with seed oils, like soybean oil or canola oil, as their main ingredient. Working to reduce our intake of inflammatory vegetable oils, I knew that traditional mayo would be one of the first things to learn to make homemade. 

Economical

Finding a store-bought mayonnaise made without soybean oil comes with a hefty price tag. Because mayo is made out of items we usually keep in stock, the majority of the cost is in the oil.

Quick

Takes just 5 minutes! Honestly, gathering the ingredients and cleaning up takes more time than actually making it.

Homemade Mayonnaise Ingredients

• Oil – I prefer using a neutral oil like avocado oil or fractionated coconut oil. Although I’ve been in a pinch and have used olive oil with much success.
• Egg – Make sure your egg is at room temperature to ensure it emulsifies properly. The egg yolk acts as the emulsifier and the egg white helps make the mayo light.
• Lemon juice – You can use apple cider vinegar, white vinegar, wine vinegar. The mayo needs an acid to help stabilize the emulsion.
• Mustard – Use stone ground, yellow or Dijon mustard. Adds flavor and helps to stabilize the emulsion. 
• Salt – Adds flavor

How to Make Homemade Mayonnaise

Make sure all ingredients are at room temperature for the most consistent results. To warm a cold egg quickly, place the egg in a small bowl of warm water until warm. 

Immersion Blender Mayo

Add the egg, mustard, lemon juice, and salt to a tall container, a wide mouth mason jar works perfectly for this.  With the blade of the immersion blender at the bottom of the jar, blend on low while slowly lifting the stick blender upward. You will see the oil start to emulsify with the egg, turning the oil into white, creamy mayo. Continue to slowly lift the stick blender to the top of the oil, until all of the oil is mixed in. You may need to move the stick blender up and down a few times after the majority of the oil is mixed. 

Food Processor or Blender Method Mayo

Place the egg, mustard, lemon juice, and salt into the food processor fitted with the blade attachment or in the blender. Turn on and blend for a few seconds until the yolk is smooth. With the blender or food processor still running, slowly drizzle the oil from the top, roughly a tablespoon at a time. Once you see the oil start to emulsify, you can increase the rate of the oil a bit. 

Hand Mixer Mayo

Place egg, mustard, salt, and lemon juice in a medium-sized bowl and mix for a few seconds until the yolk and other ingredients are smooth. Using a hand mixer on low speed, slowly drizzle the oil a tablespoon at a time. Continue mixing, making sure that each bit of oil is mixed in before adding more oil. The oil will start to thicken and become creamy. Continue mixing until all of the oil is incorporated into the egg.

Hand Whisking Mayo

Use the same technique as mixing with a hand mixer, except that you will hand whisk as you drizzle the oil into the bowl. This method will take longer but allows anyone to make their own mayo regardless if they have the above equipment.

How to Store Homemade Mayo

Place the mayo in an airtight container, label with the date, and into the refrigerator up to two weeks.

FAQs

​Do I Need to Use Raw Eggs in My Mayo?

Eggs are essential to making mayo. If you don’t feel comfortable using raw eggs, consider using pasteurized eggs and make sure that they are kept at 40 degrees or lower. Be sure to inspect that there are no cracks in the eggs. 

Like all things, use your own discretion when using and eating raw eggs. I’ve been making this recipe with pasteurized eggs and farm fresh eggs for many years without issue.

My Mayo Didn’t Thicken, What Do I Do Now? 

When making mayo, sometimes it breaks and you’re left with a curled mess. Remember how we mentioned that mayo is oil mixed into an egg yolk? So if it didn’t thicken, then start the process over to get the yolk to combine with the oil.

Add a new egg yolk to a bowl and give a few strokes of the whisk so that the yolk is smooth. Whisk while slowly pouring in the old mayo, which will act as the oil component, into the egg yolk. Make sure to add the oil very slowly and whisk consistently. Your mayo should become creamy and thicken.

Do I Have to Use Mustard?

The mustard helps to emulsify the mayo and is important to add without giving it a strong mustard flavor.

Can I Use Extra Virgin Olive Oil?

Using extra virgin olive oil will flavor your mayo and give it a dark, rich color, which may be just fine depending on how you plan to use it. I’d suggest using a light olive oil that has fruity notes.

How Long Will Mayo Last?

It will last as long as the eggs will have lasted in your fridge. A good rule of thumb is to mark the date on your container and use it within two weeks. Using fresh eggs will extend the life of your mayo.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram to share pictures of your Homemade Mayo!