This mayonnaise is light, creamy, and so delicious. It’s far better than any mayo you can buy online, or in any store, and it’s not made with any seed oils, preservatives, or added sugars. I use walnut oil in my mayonnaise, because I like the mildness of its flavor. I think you’re going to really enjoy it, and once you get the knack for it, it’s relatively simple to make.

Yield: 2 cups

Serving size: 1 tbsp.


  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp. white vinegar
  • 2 tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1/8 tsp. mustard powder
  • 1 tsp. natural, non-GMO granulated erythritol
  • 1 2/3 cup walnut oil


  1. Place the egg and egg yolk in the bowl of a food processor that has been fitted with a steel blade.
  2. Blend on the highest setting for 1 minute.
  3. With the processor still running, pour the lemon juice and vinegar in through the feed tube, and blend for 30 more seconds, then add the mustard, salt, and erythritol.
  4. While the processor is still blending, very slowly pour a thin stream of oil in through the feed tube. Continue pouring until all the oil is used. You can pour a little faster towards the very end.
  5. Scoop the mayo into a jar or a container with a lid. The mayonnaise will be a little thin at first, but will thicken up nicely in the refrigerator.
0 Net Carbs Per Serving
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.