Keto~Mayo Recipe


Mayo is the one thing that I always have on had~and if you do you never have to rely on store bought dressing again!!! I stay away from the canola-soybean-cottenseed oil as much as possible~absolutely yuck city and all the horrible things that are hidden in the ingredients and its effect on our bodies-let’s not even open that worm hole.  This mayo is completely neutral, I mean no flavor and so I use it as a good base for ranch, blue cheese and caesar dressing.  Whip up some (slowly) and I keep it on hand for about a week. Enjoy!!

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  • 1 whole egg
  • 1 egg yolk
  • 1/4 cup MCT oil or coconut oil
  • 3/4 cup cold pressed extra virgin olive oil
  • 1 TBS of white distilled organic vinegar (you could use lemon juice too)
  • 1-1/2 tsp organic dijon mustard
  • pinch of celtic sea salt


  1. In a blender and/ or food processor I add the eggs, vinegar and salt. 
  2. With the motor running at low-speed begin very slowly to add the oil.  I drizzle so very slow that my arm will ache by the time I am through (this should take you about 10 minutes of a slow pour)
  3. I will turn up the speed a bit about half way through. 
  4. Once all the oil is incorporated, empty into a mason jar and store in the fridge.


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