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 perfect Whole30 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 works every time
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!
In addition to this Paleo 2 Minute Avocado Oil Mayo recipe, check out some of my other favorite low carb, keto condiments, sauces and dressings:
- Keto Chocolate Nut Butter
- Keto Southwestern Ranch Dressing
- Avocado Tomatillo Salsa Verde
- Easy Peasy Paleo Pizza Sauce
- Low Carb Sun-dried Tomato Cream Sauce
- Low Carb Pizza Sauce
- Keto Creamy Avocado Ranch Dressing
Paleo 2 Minute Avocado Oil Mayo - Whole30
- Yield: 15 tablespoons 1x
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.
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
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Erin says
How long would this keep for in the fridge?
Peace Love and Low Carb says
I would say for up to 2 weeks, but mine is usually gone long before then
Sharon says
Can you use another kind of oil rather than avocado? Have you ever used MCT oil to make mayo and if so did it set for you?
John Lesko says
You can definitely swap a lot of oils, but I am not sure about MCT. Extra virgin olive oil is a common ingredient. Avocado oil is nice because of it's neutral flavor. EVOO can make the mayo taste a bit grassy.
Maria Isais says
Great recipe! Instead of lemon juice could I use a couple drops of Young Living Lemon essential oil?
Peace Love and Low Carb says
I don't see why not.
Kate says
Unless you use pasturized eggs, I wouldn't use essential oil instead of lemon juice. The acid in lemon juice is what prevents salmonella, if eggs are infected.
Ryan Luedecke says
I can't believe it's that easy to make avocado oil mayo. Very cool. I've been able to find it in jars at the stores but would love to be able to make it at home and my immersion blender has been sitting unused in the drawer for awhile now. This would be a great reason to break it out. Thanks for sharing the recipe Kyndra1
Marilyn says
I too am a mayo lover and would often search for things to eat that I could put mayo on - love it when tomatoes are in season. I've been making my own mayo for a few years now using a similar recipe to yours with the addition of white wine vinegar - gives a nice tang.
Bonnie Davis says
Best ever mayo! Easy! I was not having luck with other recipes. This is fool proof! Thank you
Laurie says
First time commenting on a food blog ever! Thanks for a great recipe. It truly is fool proof! I didn't have mustard powder, so I replaced it with other spices. Do you think a teaspoon of Dijon mustard will work too? Thanks!
Peace Love and Low Carb says
Yes, I think that would work just fine. So happy you enjoyed it.
Norma says
The taste is pretty great on this mayo - thank you! I followed the recipe exactly, but it only took up about half the jar when finished (about the same as when just poured together) - is that normal? I did have the immersion blender on the highest setting.
Peace Love and Low Carb says
Yes, that is normal. I made a double batch when I took the pictures for this recipe because I use so much of it 😉
Kamaile Rose says
I needed some mayo for a recipe since I ran out of the store bought stuff. This recipe was so good! Would you mind if I link it on my blog?
★★★★★
Georgia Adams says
Thanks for the great mayo recipe ! But, tell
Your readers not to use unrefined avocado
Oil ! I didn't realize I bought this kind of
Oil. My mayonnaise was avocado green !
And a little bitter. I had to doctor it up,and
turned it into Sirancha mayonnaise !; It is
Still good !
★★★★★
rich m says
Easy easy to make and tastes great!
★★★★★
Melissa says
This comes together so quickly with the emersion blender! I like the dried mustard in it. I have made another recipe without it, but this was better!! Being on the Keto WoE I want to eliminate all the bad oils and additives that are in store mayo's!
★★★★★
Ericha says
Excellent!!! BEST & easiest one yet. I love it with half extra light tasting olive oil (Bel' Olio) and half avocado oil (Chosen Foods).
★★★★★
Nicole says
Made this today. First time making mayo and I seriously have to stop myself from eating the whole jar! Amazing!!! Thank you!
★★★★★
Carrie says
Why have I gone so long not making my own mayo? This stuff is amazing and so creamy! I did add a tsp of vinegar. This is now my go to mayo. Thank you for this incredibly EASY and tasty recipe!
★★★★★
Paula Mohansingh says
I will never, ever buy mayo again. I could not believe how easy it way... unbelievable. I did use light olive oil since I was out of avocado oil and it turned out great!
Janel says
Worked perfectly! I didn't have high hopes since I've tried mayo recipes out of cookbooks and that was a waste of time and ingredients. But I have a restricted diet now, so I decided to try again-- it's that or no more mayo for me. And this came out GREAT! Thank you!!
★★★★★
Kevin F. says
Finally, a Paleo Mayo that is easy to make. I've wasted so many (expensive) ingredients with other recipes. Thank you so much for creating this one!
★★★★★
Laurie F says
My mayo did not thicken-I used a 55% avocado 40%olive oil remaining was flax. I will get 100% avocado and try again
Bob says
So quick, easy, and tasty.BOB
Jane says
Used light olive oil and turned out great! Fantastic mayo in less than 2 minutes! Thanks Kyndra!
★★★★★
Anne Marie Stephens says
Can’t wait to try this !
Sonia says
Hi Kyndra, thanks for this recipe. I have a quick question. Could you substitute avocado oil also with grapeseed or macadamia oil? Would that also be keto friendly? Thank you!
Peace Love and Low Carb says
I personally have never tried this recipe with those oils so I can't speak to how it might turn out. If you try it, be sure to let us know how it turns out.
Josephine B says
Hi Kyndra, I've been on keto only a few months now so I'm looking for Keto friendly recipes and I'm glad I've happened to come across your site.
Don't mind me saying, but I've read on other sites that "grapeseed" oil is not keto friendly, would this be correct in your views?
By-the-way I love the sound of this mayo in not being runny as one can make it thinner to ones own desire depending on what it's use for. I must admit my daughter-in-law told me of your site, so I had to look you up. Thank you for your lovely recipes.
Sarah says
I made this, I'm shocked by how easy it was and wonderful it tastes! As someone who has had salmonella, I can't help but worry a bit about the raw egg. Is this a concern of yours? Do you think it would still taste okay if the egg was heated a bit before use (to the extent that you would heat it to make a meringue for example.)? Thank you!
star says
The acid in the recipe is what prevents the salmonella.
Annie Beauvais says
you have all my respect is the best mayo ever very easy too.... thanks
★★★★★
Christina says
So simple and easy, came out perfect first try. Will never buy Mayo again 😁
★★★★★
Christi E says
Love this and using it all the time now! Do you have the nutritional information? I just started Keto and would like to track. Thank you
★★★★★
PDXGirl says
I have a quick question, this mayo is all I ever use / make. Sometimes it will thicken up and sometimes it doesn't. I've tried doing it a variety of ways. Like letting the oil warm up - we have a pantry in the garage so it will thicken, sometimes that works sometimes it doesn't letting the eggs come to room temp, or not once again the same. I've even added an extra egg. I follow the recipe exactly - what am I doing wrong????
★★★★★
Grace says
Holy Cow it's awesome! Thanks!
★★★★★
Linda says
My oil is kept in the fridge as is my eggs and lemon. Did not bring anrthing to room temperatre and it turned out just wonderful. Thank you for the delicoiu foolproof recipe.. I also make facecream and have found the trick to having the oil and liquids emmulsify is having them at the same temperature.
Cathy Williams says
This delightful Hollandaise has come out perfect every time I've made it, except this last time. It didn't thicken. I didn't have my usual jar and found the immersion blender really does need to snugly fit the jar, hence the pint size Mason.. Remade it and again, perfection. Someone asked about MCT Oil which I've always used; so it works very well and especially so because it has no taste whatsoever. I would dearly love to learn the science behind cooking and how things work together to come delicious - or food for the trash can. Thanks so much for this recipe!!
★★★★★
Kim says
by chance do you know the nutritional info per tbsp?? Super yummy btw!!
Elizabeth Golding says
I found a recipe nutrition calculator and entered all the ingredients. I wrote down the information but can't find it right now and I am having a problem posting the link.
★★★★
Candace says
I'm a die-hard Best Foods/Hellman's girl. It's hard to believe this recipe tastes even better! It's so fast and easy to make I wonder why I've been wasting my money on name brands all these years!
★★★★★
Jean says
The comments have me sold on making this recipe. Thank you for confirming the salmonella question. Please keep the recipes coming.
Jennifer says
I’ve made this like 7 times. I was so in love. And then a nightmare started. Past 3 times I’ve made it, it’s not setting up or something!!! It separated and I don’t know what on earth I’m doing wrong cause I’ve done the same thing every time. Help!!!
Kate says
I was skeptical of this method after ruining my first batch of aioli a few weeks ago with a different site's recipe, but this is perfect!! Thanks!!
★★★★★
laura michael says
Thank you so much for this method! I have tried four times to make homemade avocado oil mayo, and each time was an oily mess. This was going to be my last time of trying - and holy cow- it turned out! I'm still in shock. Thanks again!
Danielle says
I've made this multiple times with my immersion blender and I love the recipe. Now I can't seem to find my immersion so I was wondering if I could make this in my nutribullet.
Melinda says
Can you make this in a regular blender? I don’t have an immersion blender.
Danielle Haskell says
I can’t get over how easy this was!
Perfection!
Paula says
Sounds wonderful! Could I use a jumbo egg? That is what I always have on hand.
Barb says
Is it safe to consume raw eggs?
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!
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.
★★★★★
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?