LCHF – Best mayo in 30 seconds

Pernille Bjerring

LCHF mayo ingredients

Finding a mayonnaise that tastes good and is made with decent ingredients can be a bit of a struggle. If not to say EXTREMELY difficult. I tried a lot of different organic mayos but I just did not like the taste. I like the taste of Hellmann’s but I hate the fact that it is made from soybean oil! By the way, did you know that in Scandinavia Hellmann’s sells a mayo that is made from rape seed oil? A much better option but I have not been able to find that same mayo here in the US – not in stores and not on the Internet.

Anyway, making your own mayo with this method is so much fun and it literally only takes you 30 seconds. And the mayo is absolutely delicious. I used the above pictured olive oil from Costco. I realize that this is not a cold pressed virgin oil but in my book it is perfect as it has no taste and thus does not give the mayo any unpleasant taste. And trust me, I have thrown away many an expensive experiment using cold pressed virgin olive oil, macadamia oil, avocado oil etc.


1 egg

1 t Dijon mustard

Juice of 1/2 small lemon

A pinch of salt

1 cup oil

Put everything into a tall clear container for your immersion blender. Leave it for just a minute so that the egg has settled on the bottom. Keep your immersion blender at the bottom and blend for 20 seconds before you slowly move up to the top. When you reach the top and all the oil has been blended in, switch of the blender. You now have fantastic mayo that will keep for at least a week or two in your fridge. Enjoy!

And here is the delectable result:

LCHF mayo


  1. 九秒
    May 20, 2015 at 6:34 pm

    I have fun with, result in I found exactly what
    I used to be looking for. You have ended my 4
    day lengthy hunt! God Bless you man. Have a great day. Bye

  2. cher
    May 20, 2015 at 2:01 pm

    Hi there! Someone in my Facebook group shared this site with us so I came to give it a look.
    I’m definitely enjoying the information. I’m bookmarking and will be tweeting
    this to my followers! Wonderful blog and terrific
    style and design.

  3. Sue
    January 28, 2015 at 3:02 pm

    Just wondering how you can tell when mayo is bad and no longer fit to eat?

    • Pernille
      January 28, 2015 at 3:34 pm

      It usually doesn’t last that very long around here – but I would say if it either starts to be a darker yellow around the edges or if more than a maximum of 2 weeks go by. Hope this helps:-)

  4. Connie
    December 12, 2014 at 11:51 am

    I believe rapeseed oil and canola are the same.

    • Pernille
      December 12, 2014 at 5:11 pm

      Hi Connie. According to some sources, rapeseed and canola oil is the same. However, in Scandinavia most rapeseed oil is cold pressed. The Hellmann’s that you get in the States is made from soybean oil and I try to avoid soy as much as I can.

  5. Kathy
    November 14, 2014 at 11:41 am

    Looks great! What I don’t understand is using the raw egg? Isn’t that unsafe or am I missing something?

    • Pernille
      November 14, 2014 at 12:59 pm

      Hi Kathy,
      Personally, I am not too worried about the raw egg. However, when using a raw egg like this, I scold it in boiling water before use. A huge percentage of possible salmonella infectants are found on the OUTSIDE of the egg. Another option is to buy a pasteurized egg, if you can get it at your supermarket. Thanks for looking and commenting:-)

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