Low Carb Mayonnaise: A Quick Guide

When working with low carb mayonnaise, a sauce that keeps carbs to a minimum by swapping sugar or starch for low‑glycemic thickeners. Also known as keto mayo, it lets you enjoy creamy dressings without spiking blood sugar.

Traditional Mayonnaise, an emulsion of oil, egg yolk, and an acidic component like lemon juice or vinegar typically packs a lot of carbs when sweeteners are added. In a Low‑Carb Diet, any eating plan that limits carbohydrate intake to under 50 g per day, swapping regular mayo for a low‑carb version removes a hidden source of sugar. The switch also boosts Healthy Fats, monounsaturated and omega‑3 fats that support heart health and satiety, making the sauce more nutritionally balanced.

Key to a successful low carb mayo is the Egg Yolk, the natural emulsifier that binds oil and water together. By whisking the yolk with a splash of vinegar, then slowly adding oil, you create a thick base that holds flavor without needing corn syrup or flour. The process embodies the semantic triple: low carb mayonnaise requires egg yolk as an emulsifier; low carb mayonnaise enhances healthy fats; low carb mayonnaise fits a keto lifestyle.

Why It Works for Keto and Low‑Carb Lovers

People on a keto plan aim for less than 20 g of carbs daily. Because low carb mayonnaise contains under 1 g of carbs per tablespoon, it becomes a reliable condiment for salads, burgers, and snack dips. The sauce also provides about 10 g of fat per serving, helping meet the high‑fat ratios that keep ketosis stable. In practice, you can drizzle it over a lettuce‑wrapped chicken sandwich and still stay within your carb budget.

Beyond carbs, the sauce’s fat profile supports satiety. Studies show that meals high in monounsaturated fats reduce hunger hormones for longer periods. So when you replace a high‑carb dressing with low carb mayo, you’re not only cutting carbs but also feeling fuller, which can aid weight‑loss goals. This relationship highlights a second semantic triple: healthy fats increase satiety; satiety reduces overall calorie intake; reduced calories support weight management.

Flavor isn’t sacrificed either. By adding garlic, mustard, or fresh herbs, you can tailor the taste to any cuisine. The low‑carb base acts as a canvas, letting you experiment without worrying about hidden sugars. Whether you’re making a spicy chipotle mayo for tacos or a herb‑infused version for grilled fish, the core ingredients stay the same, keeping the carb count low.

If you’re after keto mayo, the recipe is simple: 1 egg yolk, 1 tsp lemon juice, ½ tsp mustard, ½ tsp salt, ¾ cup high‑quality olive or avocado oil, and a pinch of erythritol or monk fruit if you like a hint of sweetness. Blend until thick, taste, and adjust seasoning. The result is a glossy, buttery spread that stays stable in the fridge for up to a week.

Storing low carb mayonnaise properly is essential. Keep it in an airtight container, and always use a clean spoon to avoid contamination. Because the sauce lacks preservatives, it’s best consumed within 5‑7 days. This storage tip aligns with the third semantic triple: proper storage preserves freshness; freshness maintains flavor; flavor ensures repeat use.

Now that you understand what low carb mayonnaise is, how it ties into keto and low‑carb diets, and the simple steps to make it at home, you’re ready to explore the recipes and tips that follow. Below you’ll find a range of ideas—from quick lunch hacks to hearty dinner sauces—that showcase how versatile this low‑carb condiment can be. Happy cooking!