Keto Mayo Recipe Immersion Blender – No‑Drip Guide

Quick Answer Summary

Yes you can whip up a silky, ketofriendly mayo in under three minutes using an immersion blender and just five clean ingredients. The result is a lowcarb, highfat condiment that stays smooth, doesnt separate, and keeps your fridge shelves happy for a week.

Why Use Immersion

When you hear immersion blender, you might picture a kitchen gadget you reserve for soups. But its actually the secret weapon for a dripfree mayo. The blade sits at the bottom of a tall jar, letting oil stream in all at once and creating a stable emulsion fast. No need for a food processor or a whisk that leaves you with a lumpy mess.

For a keto diet, this method is a win because it preserves the healthy fats while keeping carbs at zero. It also lets you skip the hidden sugars you often find in storebought sugarfree mayonnaise brands. The result is pure, clean, and totally ketocompatible.

Of course, there are a couple of risks to keep in mind. Raw egg yolks can carry a tiny salmonella risk, so using pasteurized eggs or adding enough acid (like lemon juice) is essential. Also, choose oils with high oxidation stability avocado oil or extralight olive oil are the best bets.

Ingredient Options List

Below is the core fiveingredient recipe, followed by a few tasty variations you can swap in without breaking the emulsion.

Core Keto Mayo (5Ingredient)

• 1 large egg yolk (roomtemperature, or pasteurized)
• 1Tbsp freshly squeezed lemon juice
• 1tsp Dijon mustard
• tsp fine sea salt
• cup avocado oil (or extralight olive oil)

Keto Mayonnaise Recipe with Olive Oil

If avocado oil feels pricey, replace it with an equal amount of extralight olive oil. The flavor will be slightly richer, but the emulsion stays stable because the oil is still neutral enough.

Keto Mayo with Boiled Eggs

Prefer to avoid raw egg? Hardboil one egg, separate the yolk, mash it with a fork, then blend. The texture is a touch thicker, but you still get that classic mayo mouthfeel.

Healthy Mayonnaise Recipe Greek Yogurt

For a lowerfat twist, blend cup plain Greek yogurt with 1Tbsp olive oil, a splash of lemon, and a pinch of salt. Its creamy, tangy, and still ketofriendly (under 2g net carbs per tablespoon).

Healthy Mayonnaise Recipe Without Egg

Swap the egg yolk for cup silken tofu plus a tablespoon of mustard. This veganfriendly version emulsifies nicely and offers a protein boost.

Quick Substitution Table

Base	Oil Choice	Flavor Notes
Egg yolk	Avocado oil	Neutral, buttery
Egg yolk	Extralight olive oil	Lightly fruity
Boiled egg yolk	Avocado oil	Slightly richer
Greek yogurt	Olive oil	Tangy, creamy
Silken tofu	Olive oil	Neutral, smooth

Step By Step

Ready to give it a go? Grab your immersion blender, a tall glass jar (a 2cup Pyrex works wonders), and follow these beats.

1. Gather Your Gear

Youll need an immersion blender, the jar, a rubber spatula, and a kitchen thermometer if you like to be precise (the mixture should stay below 40C to keep the yolk safe).

2. Prep the Base

Throw the egg yolk, lemon juice, Dijon, and salt into the jar. Give it a quick stir roomtemperature ingredients blend faster and help the emulsion form.

3. Add the Oil AllAtOnce

Heres the magic: pour the entire cup of oil into the jar in a steady stream while the blender sits at the bottom. The motor creates a vortex that pulls the oil up, coating each droplet with the yolk mixture. No drizzle, no separation.

4. Blend Like a Pro

Turn the immersion blender on high for about 10 seconds, then pause to scrape the sides with the spatula. Repeat until the mayo thickens to a glossy, spoonholdable consistency. It usually takes two to three bursts.

5. Taste & Adjust

Give it a quick taste. Need more tang? Add a dash more lemon. Too salty? A tiny splash of water can mellow it out. Remember, you can always tweak after the blend.

6. Troubleshooting

• Breaks (turns watery): It means the oil was added too quickly or the jar was too cold. Start over with a fresh egg yolk and make sure the oil is at room temperature.
• Overwhipping: If it looks grainy, add a teaspoon of warm water and blend briefly to smooth it out.

Nutrition Facts Overview

Heres the quick macro breakdown for the core recipe (per tablespoon):

Nutrient	Amount
Calories	90
Fat	10g
Carbohydrates	0g
Protein	0.5g

Because theres zero net carbs, a tablespoon fits neatly into a standard 20gram keto daily allowance. Compared with a typical storebought sugarfree mayonnaise brand, you save on hidden additives and control exactly whats inside.

According to USDA FoodData Central, avocado oil contributes the healthiest monounsaturated fats, while extralight olive oil delivers a similar profile with a slightly lower smoke point both perfect for cold emulsions like mayo.

Personal Experience Stories

My first attempt was a disaster I added the oil too slowly, and the mixture turned into a thin, soupy liquid that looked more like a salad dressing than mayo. I was about to toss it, but then I remembered the bottomup tip from a friend who swears by immersion blenders. The next try, I poured the oil in a steady stream, and the mixture thickened instantly. The lesson? Patience and a steady pour are your best friends.

Ive also seen countless Reddit posts in r/keto where folks share their variations some blend in roasted garlic for a bold dip, others toss in smoked paprika for a sandwich spread. One user even used the mayo as a binding agent for lowcarb meatballs, and they turned out juicy and flavorful.

To add some professional cred, I consulted a boardcertified nutritionist who emphasized that homemade mayo eliminates the phosphates and stabilizers you find in many commercial brands. She highlighted that the simple acidoilegg combo is a classic, wellstudied emulsion thats both safe and nutritious when prepared properly.

Cheat Sheet Download

Want a quick reference you can print or save on your phone? Below is a readytogo cheat sheet you can copy into a note app:

• Ingredients: 1 egg yolk, 1Tbsp lemon, 1tsp mustard, tsp salt, cup oil.
• Steps: Blend base pour oil blend 10sec bursts taste & adjust.
• Storage: Airtight jar, 57days in fridge.
• Variations: Olive oil swap, boiledegg version, Greekyogurt version, tofufree version.

Feel free to tweak the numbers to suit your taste the immersion blender is forgiving, and a little experimentation can lead to your perfect mayo.

Conclusion

Making keto mayo with an immersion blender is fast, reliable, and totally customizable. In just three minutes you get a lowcarb, highfat condiment that stays smooth, avoids hidden sugars, and lets you control every ingredient. Whether you stick with avocado oil, swap in olive oil, or go eggfree with Greek yogurt or tofu, the method stays the same: steady pour, bottomup blending, and a quick taste check.

Give it a try, play with flavors, and share your favorite twists. Your next keto sandwich, salad, or snack dip is only a whiskfree blend away!