This was my third attempt at an EXTREMELY easy keto mayo recipe.  Suggestion, just make small batches. It took 10 minutes to make 3/4 of a quart. So… have at it making small batches. But experiment with the flavors and herbs that you like. Add pickles and make it more like tartar sauce. Also the oils that you use can vary. I️ have seen recipes with Grape Seed Oil, Coconut Oil, of course Extra Virgin Olive Oil. Also I️ can not wait to make some baconaise, thank you Paleo Leap for that idea.


1 egg yolks (Try to use pastured chicken eggs. These eggs have been shown in studies to contain more Omega-3 fatty acids, GREAT fats and anti-inflammatory nutrition.)

1 tsp ground mustard  (use whatever mustard that you like)

1 tbs lemon juice (once again, organic lemons please, we don’t want any pesticide residue left on the fruit on our hands)

1/2 cup extra virgin olive oil (side note, studies are starting to show that cooking in high heat with olive oil is actually not good for you. Olive oil should be consumed cold)

1/2 cup coconut oil (Another really good anti-inflammatory and healthy for you fat)

Squirt of mustard to taste. Stone ground or specialty mustards work well. This time we used regular ole yellow mustard. It still tasted great. Once again, really looking forward to the baconaise.

1 tbs water

This makes about 1 1/4 cup of mayo. I am tripling the recipe.

Optional, add in 1/2 cup of bacon grease instead of coconut oil and have BACONAISE!!!????


In a medium bowl (blender, food processor) place the yolks, mustard, lemon juice, dill, water and oils. Then start the emulsion blender and it should only take a few seconds and you have mayo.

Immersion Blender

You can season to taste with salt and pepper.

The instructions are from www.paleoleap.com and www.nomnompaleo.com