- Alyssa Workman
Easy peasy homemade mayonnaise recipe made with avocado oil for a quick, keto-friendly mayo. Full of healthy fats, it’s the perfect mayo for your favorite chicken salad recipe or condiment for a grass-fed burger. If you’re looking for a healthy alternative to regular mayo, this is the recipe for you!
You will never have to buy avocado oil mayo again! We go through a lot of avocado oil mayo in our house and if we’re being honest - store bought avocado oil mayo can get expensive! In a pinch, my favorite brand of avocado oil mayo is Sir Kensington’s and I used that brand for inspiration while creating this recipe. That’s why I used lime juice in this recipe (most other avocado oil mayo recipes use lemon juice). You can definitely substitute lemon juice for the lime juice in this recipe, but I personally prefer lime!
Reasons why you should make your own avocado oil mayo
- It’s SO EASY. All you need is a food processor and if you don’t have one of those, you can also use an immersion blender.
- You have complete control over the ingredients. The primary ingredient in most store bought mayos is soybean oil (highly refined/processed and highly inflammatory - I try to avoid soybean oil altogether). Store bought mayos also often contain sugar, which really isn’t necessary. You can also control the type of eggs you are using if you make your own mayo. I recommend pasture raised eggs as a first choice and organic eggs as a second choice. Check out my frittata blog for a complete break-down of what type of eggs to buy and why!
- It tastes fresher. Enough said. No preservatives in homemade mayo!
- It’s cheaper!
What type of avocado oil to use
Look for naturally refined avocado oil that’s either cold pressed or expeller pressed.
How to easily separate the yolk from the egg
If you don’t have an egg separator, no worries! I actually don’t even own one. Just break the egg shell in two even halves over a bowl. Transfer the egg back and forth between the two half shells, letting the white drip out of the shells. Keep repeating until you only have the yolk left and there ya go!
Don’t waste the egg whites - I saved mine and made an omelette with them. If you aren’t a fan of egg white omelettes then add a whole egg (or two) to the leftover egg whites and make an omelette that way. You will hardly notice a difference - just a little extra protein!
What to do if your mayo breaks
Yes, this is a thing - the oil can separate from the egg if you’re not careful but don’t panic! If you’ve found yourself standing in front of broken mayo questioning what on earth you’ve just done, you can always save it! This can happen for a couple reasons: the avocado oil was added too quickly OR you let your food processor run too long/added the oil too slowly. I may or may not be speaking from experience... here’s the trick:
Pour 1 tsp of boiling water into an empty bowl. Add the broken avocado oil mayo little by little to the bowl with the tsp of boiling water while whisking vigorously. The boiling water will help the yolks set and re-emulsify with the oil. Continue whisking until all of the broken mayo has been added. Magic!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 cup
2 egg yolks (pasture raised eggs)
2 tsp lime juice (or lemon juice)
2 tsp apple cider vinegar
½ tsp salt
¼ tsp pepper
½ tsp Dijon mustard
1 cup avocado oil (cold pressed or expeller pressed, naturally refined)
In a food processor, combine the egg yolks, lime juice, apple cider vinegar, salt, pepper, and Dijon mustard.
Pulse a few times to combine the ingredients and then turn the food processor on medium/high so the blade runs consistently.
While the food processor is running, pour the avocado oil into the feeder very slowly in a consistent stream. This process should take about 2 - 2.5 minutes. The mixture will start to thicken about half way through and become extremely thick as you get closer to pouring the whole cup of avocado oil into the egg mixture.
Use a rubber scraper to get all the mayo out of the food processor and immediately store in an airtight container in the fridge for up to a week. Try not to keep the mayo out of the fridge for very long when using it, otherwise the oil will start to separate and the consistency will change.