Keto Herb Mayonnaise
This keto herb mayonnaise is whisked by hand and only gets its four fresh herbs at the end. It contains neither sugar nor starch, delivers 24 g fat per serving and suits fish, asparagus, boiled eggs and roasted vegetables.
The key facts at a glance
- Time required: approx. 12 minutes - quick, but it needs attention while adding the oil.
- Only approx. 0.3 g net carbs and 24 g fat per serving.
- Ingredients: egg yolk, canola oil, Dijon mustard, white wine vinegar, parsley, chives, dill, tarragon.
- Suits anyone looking for a fresh herb sauce for fish, asparagus or eggs.
Ingredients
Makes approx. 260 g of mayonnaise, that is eight servings of approx. 33 g - generously measured as a sauce for fish for four people.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| egg yolks | very fresh, at room temperature | |||
| very fresh, at room temperature | ||||
| canola oil | neutral, at room temperature | |||
| neutral, at room temperature | ||||
| Dijon mustard | approx. 1.5 tsp, stabilizes the emulsion | |||
| approx. 1.5 tsp, stabilizes the emulsion | ||||
| white wine vinegar | approx. 1 tbsp | |||
| approx. 1 tbsp | ||||
| parsley | approx. 2 tbsp chopped, flat-leaf | |||
| approx. 2 tbsp chopped, flat-leaf | ||||
| chives | approx. 1.5 tbsp in rings | |||
| approx. 1.5 tbsp in rings | ||||
| dill | approx. 1.5 tbsp chopped | |||
| approx. 1.5 tbsp chopped | ||||
| tarragon | approx. 1 tbsp chopped, fresh | |||
| approx. 1 tbsp chopped, fresh | ||||
| garlic clove | finely grated | |||
| finely grated | ||||
| salt | - | |||
| pepper | - | |||
How it is made
-
Stir the base
approx. 2 minutes2 piece egg yolks very fresh, at room temperature 10 g Dijon mustard approx. 1.5 tsp, stabilizes the emulsion 15 ml white wine vinegar approx. 1 tbsp Stir the egg yolks (2 pieces), Dijon mustard (1.5 tsp) and white wine vinegar (1 tbsp) smooth.
-
Add the oil drop by drop
approx. 3 minutes180 ml canola oil neutral, at room temperature Add the canola oil (180 ml) drop by drop at first while whisking constantly, until the mixture visibly binds.
-
Finish the mayonnaise
approx. 3 minutesWork in the remaining oil in a thin stream and keep whisking until the mayonnaise is firm and glossy.
-
Fold in the herbs
approx. 3 minutes10 g parsley approx. 2 tbsp chopped, flat-leaf 8 g chives approx. 1.5 tbsp in rings 8 g dill approx. 1.5 tbsp chopped 5 g tarragon approx. 1 tbsp chopped, fresh 1 clove garlic clove finely grated Fold in the parsley (10 g), chives (8 g), dill (8 g), tarragon (5 g) and grated garlic (1 clove) by hand.
-
Season and chill
approx. 1 minute0.5 tsp salt 0.3 tsp pepper Season with salt (0.5 tsp) and pepper and chill the mayonnaise immediately, covered.
You did it! Enjoy every delicious bite.
Which tips help with homemade mayonnaise?
- Bring the egg yolk and oil to room temperature, or the emulsion splits more easily.
- Use neutral canola oil rather than olive oil - olive oil turns bitter as you whisk.
- Add the oil drop by drop at first, and only after a third in a thin stream.
- Chop the herbs by hand and fold them in at the end, do not blend them in.
- If the mayonnaise splits: whisk a fresh egg yolk and stir the mixture in drop by drop.
Why homemade mayonnaise suits keto well
By composition, mayonnaise is an almost perfect keto food: over 70 percent fat, practically no carbs. In practice the label is still worth a look, because many commercial products contain sugar for rounding off, and reduced-fat versions replace part of the oil with water, modified starch and thickeners - turning a fat source into a product with a noticeable carb share. Whisked yourself, the ingredient list stays at five items, and per serving of approx. 33 g you are left with about 24 g fat, 0.9 g protein and only approx. 0.3 g net carbs. The herbs contribute nothing to the carb account but make the sauce lighter and fresher, so it also suits lean fish or steamed vegetables without feeling heavy. Nutrition values for the individual ingredients can be looked up in the FDDB nutrition database.
Source: FDDB nutrition database
Why the choice of oil decides the flavor
A neutral oil suits mayonnaise considerably better than olive oil: rapid stirring bursts the cell structures of olive oil and releases bitter compounds, so the finished sauce tastes harsh. Canola oil is the obvious choice, because it tastes neutral, is heat-stable and, compared with other vegetable oils, brings a favorable ratio of monounsaturated to omega-3 fatty acids. If you do want a note of olive oil, stir a tablespoon in right at the end without whisking further.
Source: Harvard T.H. Chan School of Public Health: Types of Fat
Keeping net carbs predictable
At 0.3 g per serving the herb mayonnaise is not relevant in a carb budget. It is a tool instead: if you struggle on keto to reach the fat share without constantly eating cheese and bacon, two tablespoons of mayonnaise add 24 g fat without dominating the flavor of the meal.
How do I serve and vary the herb mayonnaise?
It suits poached or pan-fried fish, asparagus, hard-boiled eggs, cold roast meat and as a dip for vegetable sticks. From experience the herbs should always be chopped by hand and folded in only at the end: cut up in a blender they do color the sauce a more intense green, but they turn bitter in the process and lose their aroma within a few hours.
Meal prep, prepping ahead and storing
Because of the raw egg yolk the mayonnaise reliably keeps for 1 to 2 days in the fridge; the German Federal Institute for Risk Assessment advises continuous refrigeration and prompt consumption for dishes containing raw egg. With pasteurized egg yolk it is 3 to 4 days. The herbs lose a lot of freshness after the first day - if you want to prep ahead, whisk the mayonnaise in advance and fold the herbs in fresh per portion.
Source: BfR: protection against foodborne salmonella infections
Variation without raw egg
For a version without raw egg, stir 200 g creme fraiche smooth with 40 ml canola oil and the mustard and fold the herbs in. The sauce turns tangier and somewhat lighter, but keeps for 4 to 5 days and carries no emulsifying risk. With asparagus and fish this variation works particularly well.
Nutrition values
| Nutrient | Per 100 g | Per serving | Keto context |
|---|---|---|---|
| Calories | approx. 662 kcal | approx. 218 kcal | Very high; the mayonnaise is a concentrated fat source. |
| Very high; the mayonnaise is a concentrated fat source. | |||
| Fat | approx. 72 g | approx. 24 g | Ideal for keto and well suited to raising the fat share of a meal. |
| Ideal for keto and well suited to raising the fat share of a meal. | |||
| Net carbs | approx. 0.8 g | approx. 0.3 g | Practically negligible; the herbs contribute nothing. |
| Practically negligible; the herbs contribute nothing. | |||
| Sugar | approx. 0.5 g | approx. 0.2 g | Only traces from the mustard and vinegar, with no sugar added. |
| Only traces from the mustard and vinegar, with no sugar added. | |||
| Protein | approx. 2.7 g | approx. 0.9 g | Low; the egg yolk serves as an emulsifier, not as a protein source. |
| Low; the egg yolk serves as an emulsifier, not as a protein source. | |||
| Salt | approx. 1.1 g | approx. 0.4 g | Moderate and entirely under your own control when seasoning. |
| Moderate and entirely under your own control when seasoning. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Is mayonnaise allowed on keto?
Yes, mayonnaise is among the lowest-carb sauces there is - homemade it comes to approx. 0.3 g net carbs per serving. With bought mayonnaise the label is worth a look: sugar and reduced-fat versions with starch are widespread.
Why does my mayonnaise not thicken?
Usually the oil was added too fast, or the ingredients were at different temperatures. Start drop by drop and only switch to a thin stream after about a third of the oil. The Dijon mustard additionally helps to stabilize the emulsion.
Which herbs suit the mayonnaise?
The classics are parsley, chives, dill and tarragon. Chervil and salad burnet suit it too, basil rather less - it dominates and sits poorly with mustard. Dried herbs do not work here; they stay gritty.
Does herb mayonnaise suit weight loss on keto?
As a deliberate fat source, yes. Two tablespoons deliver 24 g fat at negligible carbs - useful when a lean meal would otherwise not fill you up. As an extra alongside an already high-fat dish it is superfluous.