Magic 1-Minute Homemade Mayonnaise (4 Ways)

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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.

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

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.

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.

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.

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!

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.