This is IT … Magic 1-Minute Homemade Mayonnaise — you’ll never buy store-bought mayonnaise ever again.

These easy four mayonnaise flavours can be whipped up in a couple of minutes and are perfect for wraps, low-carb sandwiches, and dips.

Warning: once you learn how easy and cheap it is to make your own healthy homemade magic 1-minute mayonnaise, there is no going back. All you need is a stick blender, eggs, and olive oil.

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How to make homemade mayonnaise (keto mayonnaise).

If you love eggs, you’ll love the short 3-day egg fast. Get the printable meal plan, and 41 recipes PLUS the 5 simple rules to follow.

My magic 1-minute mayonnaise 4 ways will shake up the way you see and use mayonnaise. It’s the perfect healthy barbecue recipe and low-carb picnic recipe.

If you are new here, you may wish to learn which healthy fats to use, such as olive oil, lard, butter, and coconut oil. You must also know why you should avoid all seed oils such as canola, sunflower, and soybean oils.

Is mayonniase keto?

Homemade magic mayonnaise is keto because it is made with just an egg and oil. Homemade mayonnaise has zero carbs, moderate protein, and contains healthy fat to make it creamy and delicious.

Store-bought mayonnaise is usually not keto. Pre-made mayonnaise is often made with processed seed oils and long-life eggs (not fresh eggs) and if you read the nutrition label, often has added starches, thickeners, preservatives, and flavourings.

Ways to use keto mayonnaise

Mayonnaise is an essential ingredient in many quick and easy keto recipes like easy keto chicken salad, zero-carb egg salad, quick dips, and even inside keto coconut flour wraps. The addition of an awesomely flavoured mayonnaise can give a simple recipe a delicious flare. 

These four easy mayonnaise flavours are delicious:

  1. herbed mayonnaise
  2. avocado lime mayonnaise
  3. bacon parmesan mayonnaise
  4. ranch mayonnaise

Each recipe will use 1 cup of our fool-proof keto mayonnaise and is insanely easy.

How to make homemade mayonnaise

Step by step guide: How to make homemade mayonnaise (keto mayonnaise).

5 Top Tips On Making Successful Homemade Mayonnaise – every time

  1. BEST OIL TO USE: Always use mild flavour olive oil NOT extra virgin olive oil. Extra virgin olive oil has a sharp fruity taste which often makes your homemade mayonnaise bitter.
  2. BEST JAR TO USE: You must use a tall slim jar otherwise the egg and olive oil will blend and thicken, NOT emulsify into mayonnaise.
  3. BEST WAY TO ADD INGREDIENTS: Place the whole egg at the bottom of the tall slim jar, add the oil and seasonings on top before adding the blade whisk of your stick blender.
  4. BEST WAY TO BLEND: Begin with the blade attachment touching the bottom of the jar, and covering the entire egg yolk.
  5. BEST WAY TO THICKEN: Slowly bring the stick blender to the top only as it thickens. You may bring it up and down again to thicken it even further.

Note: Ingredients do not need to be at room temperature. I have made my homemade mayonnaise 437 times, and never once have my eggs been at room temperature, They always come straight from the fridge.

1: How To Make Herbed Mayonnaise

The first mayonnaise is probably the easiest to make. You probably already have all the ingredients in your pantry and refrigerator already. All you need is 1 cup of your magic mayo, some chives, parsley, salt, and pepper.

I prefer to use fresh chives and parsley when making herbed mayonnaise. However, if you are in a pinch and do not have fresh herbs you can always use 1 teaspoon of dried parsley and chives.

Simple mix all mayo and herbs together in a small bowl, add salt and pepper to taste, and then garnish with some chopped chives. I love to use herbed mayonnaise to make an easy lettuce wrap or chicken salad.

Related recipe: You might also like herbed butter recipes. They’re delicious when served on a pan-fried steak or stuffed inside a baked chicken breast.

How to make herbed mayonnaise

2: How To Make Ranch Mayonnaise

The homemade ranch is by far my family’s favourite use for mayonnaise. My kids love to dip fresh veggies in homemade ranch, and it is an easy dip that I can whip up last minute when we have company.

To make the ranch dressing, you will need 1 cup of magic mayo, some sour cream, garlic, parsley, chives, dill, mustard and lemon. Quickly mix in a small bowl, add salt and pepper to taste, and then store in the refrigerator until ready to use. 

It is so easy, and way healthier than store bought ranch dressing.

How to make ranch mayonnaise

3: How To Make Lime Avocado Mayonnaise

Not only is lime avocado mayo delicious in chicken salad, or a dip, but I also love adding a dollop of lime avocado mayo on top of salmon. It is an easy way to add some flavour and tartness to fish.

Simple mash up half an avocado, add 1 cup of mayonnaise, and the juice from one lime. I usually get about a tsp of lime juice from a lime, but if you have a really juicy lime you may only need half a lime.

When you make this mayo try adding half a lime, taste it, and then add more lime juice if you would like.

How to make homemade lime avocado mayonnaise

4: How To Make Parmesan Bacon Mayonnaise

I can’t tell you what parmesan bacon mayo isn’t good on. It’s good with EVERYTHING, but I especially love to use it when as a topping when grilling. It just adds so much deliciousness to everything!

To make this mayo you really only need to cook one strip of bacon and then finely dice it.

I like to save some of the bacon bits to garnish the top of the mayo.

Mix the bacon and shredded parmesan cheese into the mayo, add salt and pepper to taste, and that is all.

You have a delicious mayonnaise that just makes everything better!

How to make bacon parmesan mayonnaise

I know you will love these easy mayo variations. I’d love to hear the different ways you use your mayo.

Once you’ve gotten the process down, then go crazy and make your mayonnaise even more delicious.

Notes On Using Raw Eggs In Homemade Mayonnaise

NOTE: Raw eggs are not recommended for those who are pregnant, have low immunity, children, and the elderly. To avoid the risk you may be able to purchase pasteurised eggs or you can do this at home. Personally, my children and I have eaten raw eggs for years and never had a problem. We lick the batter from cakes before it is cooked, I eat soft-boiled eggs and I like my scrambled eggs slightly undercooked. Raw eggs are found in Hollandaise sauce, mousse, and some drinks. It is a risk I am willing to take, but a personal one. The choice of whether to use raw eggs or not is completely and utterly up to you.

If you have ever enjoyed the scrape out of cake batter, raw cookie dough, or a chocolate mousse at a restaurant, you may have already unknowingly eaten raw egg.

How To Store Homemade Mayonnaise

Always store in the fridge and avoid warm temperatures for long periods of time.

You can store your homemade 1-minute mayonnaise in the fridge for up to 3 days. If I have left the mayonnaise on the picnic table whilst having a bbq in the warm summer, then I will throw any remaining mayonnaise away at the end of that meal.

If you are using raw unpasteurised eggs, use the freshest eggs you have, not the ones that are near their expiry date.

Always make the mayonnaise fresh, then put it back in the fridge as soon as you have finished serving.

Homemade mayonnaise cannot be frozen. The egg and oil emulsion will split and separate when defrosted, and because it only takes 1-minute to make mayonnaise, why would you want to freeze it?

Best blenders

Stick blender – perfect for homemade mayonnaise, smooth cheesecakes, and smooth fat bombs. You can also puree soup to be smooth and take lump-free gravy.

Food processor – best for chopping, dicing, shredding, whipping egg whites, making fluffy meringues, and even making your own homemade almond flour.

Magic 1-Minute Mayonnaise Recipe (4 Ways)

You'll never believe how easy it is to make Magic 1-Minute Homemade Mayonnaise Recipe (4 flavours). You only need 2 simple ingredients.
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Course: Sauces, Side Dish
Cuisine: Dairy Free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: Homemade Magic 1-Minute Mayonnaise
Prep Time: 1 minute
Total Time: 1 minute
Servings: 17 tablespoons
Calories: 122.4kcal
Author: Thinlicious.com
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  • Stick Blender


BASIC RECIPE – Magic 1-Minute Mayonnaise

  • 1 eggs – medium medium
  • 1 cup light tasting olive oil

Herbed Magic 1-Minute Mayonnaise

  • 1 cup magic mayo
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • +/- salt and pepper

Ranch Magic 1-Minute Mayonnaise

  • 1 cup magic mayo
  • ½ cup sour cream
  • 1 tsp garlic minced
  • 1 tsp chopped parsley
  • 1 tsp chopped chives
  • 1 tsp fresh dill
  • ½ tsp mustard
  • ½ tsp lemon juice
  • +/- salt and pepper

Parmesan Bacon Magic 1-Minute Mayonnaise

  • 1 cup magic mayo
  • 2 tbsp parmesan cheese finely grated or shredded
  • 1 tbsp bacon diced about 1 slice
  • +/- salt and pepper

Avocado Lime Magic 1-Minute Mayonnaise

  • 1 cup magic mayo
  • ½ mashed avocado
  • 1 tsp lime juice about 1 lime
  • +/- salt and pepper


Basic Magic 1-Minute Mayonnaise

  • Find a tall slim jar that the blade attachment of your stick/immersion blender fits into.
  • Place the egg in the bottom of the jar. Pour in 1 cup of oil.
  • Place the blade attachment touching the bottom of the jar and start blending. Bring the blender up slowly ONLY as the mayonnaise thickens and emulsifies. 

Flavoured Magic 1-Minute Mayonnaise

  • Select which homemade mayonnaise you wish to make. Mix all the ingredients for the flavour of mayo you want in a bowl. Add 1 cup of magic mayo. Mix. Garnish and serve.
  • Store mayonnaise in the refrigerator until ready to use. Place back in the fridge immediately after use. Mayonnaise can last in the fridge for up to 3 days. Throw away any leftover mayonnaise if left out and used as a dip.



  • The recipe makes 1 cup which equals approximately 17 tablespoons of mayonnaise.
  • The nutrition panel shows values per tablespoon of the basic magic 1-minute mayonnaise.
  • Flavours and herbs will be additional.


Serving: 1tbspCalories: 122.4kcalCarbohydrates: 0.1gProtein: 0.3gFat: 13.7gSodium: 3.9mgPotassium: 3.7mgSugar: 0.1gVitamin A: 14IUCalcium: 1.6mgIron: 0.1mg

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  1. Linda Roberts says:

    I always assumed that either lemon juice or apple cider vinegar was needed in order to make homemade mayo. Is that not the case?

    1. You can use those if you like a traditional mayo recipe, this is the basic magic 1-minute mayo then you can flavour it any which way to like. The ACV is not necessary to make the mayo, but it does make for a lovely taste.

  2. My mayo didn’t Thicken, even after several minutes. Why is it still liquidy?

  3. Your mayo recipe is the best! Ever since I found it on your website I have not bought mayo at home, [unfortunately I still need to on some longer camper trips as we only use solar power]. Great to see other ways of flavouring and using it. I like to add crushed garlic before I blend and sometimes curry powder. The key is to start with the sticker blender right on the bottom over the egg and wait until you see it thickening before moving slowly up and down. If it doesn’t thicken just tip it our into a holding container, start again with an egg in the bottom of the jar, pour back the liquid mayo and repeat by holding the stick blender right on the bottom over the egg until it starts to thicken. And you really do need the light olive oil, extra virgin is way too strong, the only downside.

  4. Sharon Young says:

    Are all store eggs pasteurized?
    Thank you for your recipes. I pay so much for dips and mayo with olive oil or avocado/mayo.

  5. Vee Erickstad says:

    Have you ever tried making this with avocado oil?

    1. No, only because avocado oil is so expensive here in NZ. I know readers who have made it successfully with avocado oil, however. It does work.

  6. Mayo does not thicken. What’s the secret?

    1. Jan Evans says:

      See Denice’s post below