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
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!!
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.
Grace says
Holy Cow it's awesome! Thanks!
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????
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
Christina says
So simple and easy, came out perfect first try. Will never buy Mayo again 😁
Annie Beauvais says
you have all my respect is the best mayo ever very easy too.... thanks
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.
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.
Anne Marie Stephens says
Can’t wait to try this !