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
Keywords: homemade mayo, mayonnaise recipe, paleo mayo, whole 30 mayo recipe, condiments, sauces, keto, low carb, gluten free, dairy free keto
Beth says
Hi - can I use apple cider vinegar instead of lemon juice and if yes, the same measurement? Thx!
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?
Paul says
I have just made the mayo to your recipe, including the very ingredients you used. It also came out runny and very oily tasting.
I am hoping it solidifies in the fridge, otherwise that's money wasted.
Are you sure you didn't use xantham gum as a thickener but forgot to add it to the recipe list?
Kyndra Holley says
I am positive that the recipe is correct. I have made it hundreds of times and it turns out perfect every time. One thing I would ask is if you are leaving the immersion blender at the bottom of the cup and letting it do its thing, only pulling it upward right at the end. Moving the immersion blender around too much will give you a runny result.
Kelley says
Oh my goodness!! I just made this for the first time and it came out perfectly creamy and so delicious. I will never buy mayonnaise again!!
★★★★★
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?