This quick and easy Homemade Avocado Oil Mayo is a simple to make and so much better for you than the store-bought versions. It also makes for an excellent dairy free base for homemade condiments, dips, dressings and sauces. If you have tried to make homemade mayonnaise in the past and ending up wasting expensive ingredients only to have a watery mess, then this is the recipe for you.
The best avocado oil mayo
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.
How to Make Homemade Mayo
Troubleshooting
This paleo and Whole30 complaint mayonnaise recipe is absolutely foolproof and sets up perfectly every time with a few simple tips.
How many times have you tried a homemade 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.
- Add the ingredients in the exact order the recipe calls for
- Use an immersion blender (This is the one I use)
- Make sure the jar you are using is not much wider than the head of the immersion blender. If it is too wide, the mayo won't set and will be a runny mess
- Do not turn the immersion blender on until it is submerged in the oil and on top of the egg in the bottom of the jar.
- Keep the immersion blender at the bottom of the jar until the mayo is at least ¾ of the way set. You will want to pull it up and through the oil, but leave it at the bottom. If you see pools of oil throughout, the mayo, you can gently rock the immersion blender back and forth, but leave it at the bottom of the glass. If you pull up and through the oil too fast, you will be left with a soupy mess that cannot be corrected.
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!
More Low Carb Condiment and Sauce Recipes
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Avocado Oil Mayo
- Total Time: 2 minutes
- Yield: 15 tablespoons 1x
- Diet: Diabetic
Description
This quick and easy Homemade Avocado Oil Mayo is a simple to make and so much better for you than the store-bought versions. It also makes for an excellent dairy free base for homemade condiments, dips, dressings and sauces. If you have tried to make homemade mayonnaise in the past and ending up wasting expensive ingredients only to have a watery mess, then this is the recipe for you.
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.
- Put the immersion blender all the way at the bottom of the mason jar before turning it on. 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.
- After the mayonnaise is almost all the way set, slowly pull the immersion blender up and through the remaining oil. 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 incorporated and the mayonnaise is nice and thick.
- Taste and add more salt, if desired.
Notes
- For Best Results: I recommend not using anything wider than a pint size jar to make this in. You want the glass you use to just be slightly wider than the head of the immersion blender in order for this to set up properly.
- Make sure to keep the immersion blender at the bottom of the glass once you start it, only pulling up once the mayo is ¾ set already. Moving it up and down will result in a runny mess.
- 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
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 !
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?
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 😉
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.
Bonnie Davis says
Best ever mayo! Easy! I was not having luck with other recipes. This is fool proof! Thank you
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.
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
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.
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.
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