Paleo 2 Minute Avocado Oil Mayo. With just a couple of ingredients and 2 minutes of your time, you have a fool proof Whole30 compliant mayo recipe that works every time.
The best avocado oil mayo
I have an almost embarrassing love affair with mayonnaise. I have loved it ever since I was a kid. If left to my own devices as a child I would always eat a heaping mound of mayonnaise smeared on a piece of white bread. While my dietary choices have drastically changed, my love of mayo remains unwavering. One of my favorite things about mayonnaise is that you can use it to add creaminess to dishes without adding extra dairy.
It's amazing to me how many years I bought store bought mayonnaise when it is so easy to make your own mayonnaise at home. Not to mention, it is so much better for you. Most of the mayos in the store have a lot of nasty things added to them.
This paleo and Whole30 complaint mayonnaise recipe is absolutely foolproof and sets up perfectly every time. How many times have you tried a clean mayo recipe only to have it be a runny, oily mess? Yeah, me too! I promise that if you do not deviate from the ingredients and you follow the directions exactly as stated, that you will get perfectly thick mayo each and every time. You will see a lot of recipes that tell you the egg needs to be room temperature. I just use an egg straight out of the fridge and it works every time.
How to make homemade mayo
That being said, I cannot stress enough how crucial having an immersion blender is for this recipe, or any mayo really. It is a small investment that is a total game changer in the kitchen and can be used for so many things. Pureeing soups and stews, making dips, dressings and sauces, and so much more. The one that I have even comes with a whisk attachment. No more whisking by hand. Think of how fast you could get egg white to stiff peaks with a powered whisk attachment. WORTH EVERY PENNY!! This is the one that I have and I love it. It is a Kitchenaid
Now go make some deliciously perfect mayonnaise. And when you are done with that, use it to make my Paleo Dill Chicken Salad. SO GOOD!
Other recipes you might enjoy
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Print
2 Minute Avocado Oil Mayo
- Total Time: 2 minutes
- Yield: 15 tablespoons 1x
- Diet: Diabetic
Description
Paleo 2 Minute Avocado Oil Mayo. With just a couple of ingredients and 2 minutes of your time, you have a fool proof Whole30 compliant mayo recipe that works every time.
Ingredients
- 2 teaspoons lemon juice
- 1 large egg
- ½ teaspoon dry mustard powder
- ½ teaspoon sea salt
- 1 cup avocado oil (I use this brand)
Instructions
- To a tall, wide mouth mason jar add the lemon juice first, then the egg, seasonings, and finally the oil. Let the ingredients rest for 20 seconds or so.
- Put the immersion blender all the way at the bottom of the mason jar. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds. The mayonnaise will immediately begin to set up and fill the jar.
- After the mayonnaise is almost all the way set, slowly pull the immersion blender towards the top of the jar without taking the blades out of the mayonnaise. Then, slowly push it back towards the bottom of the jar. Repeat this step a couple of times until all of the ingredients are well well incorporated.
- Taste and add more salt, if desired.
- Prep Time: 2 minutes
- Category: Condiment Recipes
- Method: Immersion Blender
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 134
- Sodium: 82mg
- Fat: 14.9g
- Saturated Fat: 1.8g
- Carbohydrates: 0.1g
- Protein: 0.4g
Keywords: homemade mayo, mayonnaise recipe, paleo mayo, whole 30 mayo recipe, condiments, sauces, keto, low carb, gluten free, dairy free keto
Judi says
I’m wondering about consuming raw egg as well.. this is what has stopped me from making mayonnaise.
J Daly says
I absolutely hate mayonnaise, but I decided that I would make deviled eggs for the family for Easter and made this mayo recipe. It was amazing. Everything that I eat must pass the smell test and this did it. I had no smell at all, very unlike store-bought mayo, if you know what I mean. The only problem that I had was, I used table salt instead of sea salt, and it was extremely salty. I will definitely make this recipe again and use less salt.
This recipe makes between 10-12oz, Never buying mayo again. For the cost of an egg and oil, you can justify throwing out some if it's not used within 5-7 days. Also, I think I remember my grandmother cleaning silver with mayonnaise, so I'm sure there may be other uses for "old" mayo, too.
★★★★
Typhanie says
100 times better than store-bought mayo!
★★★★★
Angie says
I have tried to make mayo for years and it never turns out. I tried this recipe and was amazed that it turned out so well. I will use this recipe from now on!
Heather W. says
I rarely comment, but just HAD to on this recipe/technique. I have made my own mayo for 15 years. First in my Vita-Mix, then with a hand mixer. Failures were too common and I almost always had to add in xanthan gum to get it remotely thick (and stay that way). I saw your FB video of this technique, was intrigued, and dug out my new/old-stock immersion blender (MIL gift 5 years ago). I am so pleased with the results! I laughed, I showed everybody in the house, and I am now planning PROPER BLTs. (I may even resurrect a childhood favorite-- mayo bread (using chaffles, of course). Thank you, thank you. Kyndra. 🙂 <3
★★★★★
Sherri says
I’ve made this recipe a bunch of times and it turned out perfect but the last 2 times I made it, it was runny & I did nothing different. Do you have any suggestions? Very frustrating!
★★★★
Kyndra Holley says
Without seeing what you might have done differently, it would be hard for me to say. Did you use a different brand or type of oil perhaps?
Elizabeth Golding says
I have to tell you that I have not bought mayonnaise from the store since I found your recipe over a year ago. I did find that the fresher the eggs the better. I made a couple batches that failed and the only difference with the third batch was fresher eggs. Thank you so much for this recipe.
★★★★★
alison says
This is the first time I've made mayo from scratch and it worked perfectly. Very yummy. Thank you! I'm working my way through the recipes in your book and everything's been great!
Barb says
Is it safe to consume raw eggs?