Introduction

Oh friend, let me tell you about the game-changer that is homemade mayonnaise. For the longest time, I thought making mayo from scratch was some kind of kitchen sorcery reserved for fancy chefs. Boy, was I wrong! Especially if you’re navigating the world of Keto or Paleo eating and trying to avoid certain oils or additives found in store-bought versions, whipping up your own is not just easy, it’s empowering! This recipe for Avocado Oil Mayo is ridiculously simple, takes literally minutes with the right tool, and tastes miles better than anything you’ll find on a shelf. Get ready to elevate your sandwiches, salads, and dips!

Why You’ll Love This Recipe

Making mayo from scratch might sound intimidating, but trust me, this recipe is a breeze. Here’s why it’s going to become your new kitchen staple:

Fast: Seriously, we’re talking less than 5 minutes from start to finish. Faster than running to the store!
Easy: If you have an immersion blender, you’re practically done before you start.
Giftable: Pour it into a cute jar and share the homemade goodness with friends (if you can bear to part with it!).
Crowd-pleasing: Everyone loves good mayo, and the flavor and texture of this homemade version are simply superior.

Ingredients

Gather ’round, kitchen adventurers! Here’s what you’ll need to make this creamy magic happen. Make sure your ingredients are ready to go – temperature matters here!

1 large Egg: The star of our show! Crucially, it needs to be at room temperature. A cold egg can make it harder to emulsify properly.
1 tsp Dijon mustard: This isn’t just for flavor; it acts as an emulsifier, helping everything come together beautifully.
2 tsp Apple cider vinegar: Or white vinegar, or even fresh lemon juice! This adds that necessary tang and brightness. Use what you have or what you prefer.
1/4 tsp Sea salt: Or start here and add more later! I sometimes go up to 1/2 tsp if I want a saltier finish, but you can always adjust to your taste at the end.
1 cup Avocado oil: The base! Choose a good quality, neutral-flavored avocado oil. It’s fantastic for Keto/Paleo and has a high smoke point, plus it yields a lovely mild-flavored mayo.

How to Make It

Okay, ready? Grab your immersion blender and a tall, narrow jar. Let’s make mayo!

Okay, grab your tall jar or container. You want one that’s just wide enough for your immersion blender head to fit snugly at the bottom.

First, carefully place the room temperature egg into the bottom of the jar. Add the Dijon mustard, your choice of apple cider vinegar (or other acid), and the sea salt right in there with the egg.

Now, pour the full cup of avocado oil directly on top of the other ingredients. Don’t stir or mix anything yet! The oil should form a distinct layer on top.

Insert your immersion blender straight down into the jar. Push it all the way to the very bottom, making sure the blender head is covering the egg yolk. This is key!

Turn the immersion blender on HIGH speed. Keep the blender head firmly planted at the bottom of the jar. You’ll see the magic start happening almost instantly! The mixture at the bottom will begin to turn opaque and creamy. Keep the blender down there for about 10-20 seconds, or until you see a good amount of thick mayo forming.

Once you see that creamy mayo starting to climb up the sides, slowly and steadily lift the immersion blender straight up through the layer of oil. Go slow! You want the blender to pull the oil down into the emulsified base. Keep lifting until all the oil is incorporated and the entire mixture is thick and uniform like mayonnaise.

Turn off the blender and lift it out. Sometimes, there might be a tiny bit of unincorporated oil or a patch of slightly thinner mayo at the very top; you can give it a gentle stir with a spoon to make it perfectly uniform.

Now’s the fun part: taste it! Grab a little spoonful and see if it needs any more salt. Add a tiny pinch at a time and stir it in until it’s just right for you.

Transfer your beautiful, homemade avocado oil mayo into an airtight container. A glass jar with a lid works perfectly! Pop it in the refrigerator.

Substitutions & Additions

While this recipe is fantastic as is, don’t be afraid to play around a little!

Other Oils: While avocado oil is my top choice for its neutral flavor and health benefits (especially for Keto/Paleo), you can try other oils. Light olive oil (not extra virgin, which is too strong!) can work but will have a more distinct flavor. Grapeseed or sunflower oil are also neutral options but aren’t typically Paleo-friendly. Stick to avocado oil for the best Keto/Paleo results!
Acid: Swap apple cider vinegar for white vinegar or fresh lemon juice depending on the flavor profile you want. Lemon juice adds a lovely brightness!
Flavor Boosters: Once the basic mayo is made, you can stir in garlic powder, onion powder, a pinch of smoked paprika, fresh chopped herbs (like dill or chives), or even a dash of hot sauce for a little kick!

Tips for Success

Making mayo is easy, but a couple of things can make or break it. Here are my top tips:

Ingredient Temperature is GOLD: I can’t stress this enough! Make sure your egg is truly at room temperature. If it’s cold from the fridge, it’s much harder to get a stable emulsion.
Use the Right Tool: An immersion blender (stick blender) is absolutely the easiest way to make mayo. Trying to drizzle oil super slowly into a food processor or regular blender can be tricky and messy. An immersion blender makes it foolproof!
Be Patient at the Start: Keep that blender head glued to the bottom for the first 10-20 seconds until you see a solid base of mayo form. Don’t start lifting too early!
Lift Slowly: Once you start lifting, go slow and steady. You want the oil to get drawn down into the emulsified base gradually.
Fixing a Broken Mayo: If your mayo doesn’t emulsify or separates (this happens sometimes!), don’t despair! Get a new, clean jar. Place a fresh egg yolk (room temp!) or a teaspoon of Dijon mustard in the bottom. Then, very slowly drizzle your broken mayo mixture into the new yolk/mustard while blending continuously with your immersion blender at the bottom. It often works like magic!

How to Store It

Your beautiful homemade mayo needs a cozy spot in the fridge!

Transfer your finished avocado oil mayo to a clean, airtight container. A glass jar with a tight-fitting lid is perfect.

Store it in the refrigerator. Because it contains raw egg and no preservatives like store-bought versions, homemade mayo typically lasts about 7-10 days in the fridge. Always give it a look and a sniff before using if it’s been a week or more.

FAQs

Got questions? I’ve got (quick) answers!

Can I use a regular blender or food processor?

Yes, but it’s trickier! You’ll need to add the egg, acid, and mustard first, start blending, and then very slowly drizzle the oil in through the lid opening in a super thin stream while the blender is running on high. This is where it often goes wrong for beginners, which is why the immersion blender method is so popular.

Why did my mayo not get thick?

The most common reasons are using a cold egg or lifting the immersion blender too quickly before the base has properly emulsified. See the “Tips for Success” section for how to try and fix it!

What can I use this Keto Paleo Mayo on?

Anything you’d use regular mayo for! It’s amazing on lettuce wraps, in tuna or chicken salad, as a dip for veggies, on bunless burgers, in coleslaw, or mixed with spices for a quick aioli.

Easiest Keto Paleo Avocado Oil Mayo

Whipping up your own homemade mayonnaise, especially for Keto or Paleo diets, is incredibly easy and yields a far superior product to store-bought versions. This recipe uses an immersion blender and takes less than 5 minutes from start to finish.

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Prep Time 4

Equipment

Immersion blender Also called a stick blender; essential for the easiest method.
Tall, narrow jar or container Must be just wide enough for the immersion blender head.
Airtight container For storage.

Ingredients

1 large Egg Must be at room temperature.
1 tsp Dijon mustard
2 tsp Apple cider vinegar Or white vinegar, or fresh lemon juice.
0.25 tsp Sea salt Start with 1/4 tsp, add more to taste later.
1 cup Avocado oil Use a good quality, neutral-flavored oil. Avoid extra virgin olive oil.

Instructions

Grab your tall jar or container. You want one that's just wide enough for your immersion blender head to fit snugly at the bottom.
First, carefully place the room temperature egg into the bottom of the jar. Add the Dijon mustard, your choice of apple cider vinegar (or other acid), and the sea salt right in there with the egg.
Now, pour the full cup of avocado oil directly on top of the other ingredients. Don't stir or mix anything yet! The oil should form a distinct layer on top.
Insert your immersion blender straight down into the jar. Push it all the way to the very bottom, making sure the blender head is covering the egg yolk. This is key!
Turn the immersion blender on HIGH speed. Keep the blender head firmly planted at the bottom of the jar. You'll see the magic start happening almost instantly! The mixture at the bottom will begin to turn opaque and creamy. Keep the blender down there for about 10-20 seconds, or until you see a good amount of thick mayo forming.
Once you see that creamy mayo starting to climb up the sides, slowly and steadily lift the immersion blender straight up through the layer of oil. Go slow! You want the blender to pull the oil down into the emulsified base. Keep lifting until all the oil is incorporated and the entire mixture is thick and uniform like mayonnaise.
Turn off the blender and lift it out. Sometimes, there might be a tiny bit of unincorporated oil or a patch of slightly thinner mayo at the very top; you can give it a gentle stir with a spoon to make it perfectly uniform.
Now's the fun part: taste it! Grab a little spoonful and see if it needs any more salt. Add a tiny pinch at a time and stir it in until it's just right for you.
Transfer your beautiful, homemade avocado oil mayo into an airtight container. A glass jar with a lid works perfectly! Pop it in the refrigerator.

Notes

Ensure all ingredients, especially the egg, are at room temperature for successful emulsification. Use an immersion blender for best results; other blenders are trickier. If your mayo fails to emulsify or separates, try fixing it by adding a fresh egg yolk or teaspoon of Dijon to a new jar and slowly drizzling the broken mixture into it while blending at the bottom. Homemade mayo contains raw egg and no preservatives, so store it in an airtight container in the refrigerator and use within 7-10 days.