Avocado Oil Mayonnaise Recipe

avocado oil mayonnaise recipeI really like mayonnaise. I mean I really, really like it! When I am doing the Egg Fast, I use more than I normally would. It was starting to bother me that all the store bought mayo around here were made with either canola oil or soybean oil. So I decided to make my own avocado oil mayonnaise recipe.

I talk a little about oils and fat in another article if you want to read a list of which fats and oils are best for the Keto diet.

The issue I have with the oils used in store bought mayonnaise is the high Omega 6 content as well as the fact they are partially or fully hydrogenated.  Not good!

Making homemade mayonnaise is really dead simple!  All you need is a jar and a stick blender. The recipe below can be customized with whatever oils and flavor you want.  Add dill weed or make a curry mayo or a chipotle mayo.  The possibilities are endless!  In the avocado oil mayonnaise pictured here, I used a teaspoon of dried cilantro.

A word of caution, don’t make a homemade mayonnaise recipe with extra virgin olive oil!  Just dont! I think every single person who attempts homemade mayo makes this mistake at least once.  We think because it’s a nice healthy oil it should make a great mayo.  NO!  It tastes like dog doodoo (not that I know first hand what that tastes like!) and you will end up throwing it out.  The secret to making your own mayonnaise is using an oil with very little flavor. 

Avocado Oil Mayonnaise Recipe

Ingredients

  • 1 cup avocado oil
  • 1 large egg (allow to come to room temperature)
  • 1 teaspoon yellow mustard – Do Not Forget This! It somehow makes the mayo set better!
  • 1 teaspoon dried herbs (optional.  this is where you could add cilantro or dill or what have you)
  • Himalayan sea salt (a few twists or to taste)

Instructions

Put all ingredients in a wide mouth jar.  Using the immersion blender, run it until the mixture emulsifies and looks like mayo.  How easy is that!?
Conair Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)

I have made mayonnaise using a regular blender and yes, you can do that. You have to first blend the egg and other ingredients and then slowly drizzle in the oil.

The immersion (or stick) blender is just my tool of choice for this job! I like the Cuisinart because it comes with a perfect jar that fits the blender and has measurements up the side. It also works beautifully!

I hope now that you have seen how easy it is to make your own mayonnaise that you will give this a try!

 

stick blender mayonnaise

 

 

 

 

 

 

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33 Responses to Avocado Oil Mayonnaise Recipe

  1. Lyanne Putter says:

    Sorry to ask but did you use powdered mustard or regular. Then Englih/ French or is it your choice?

  2. Susan says:

    First batch came out all liquid. Isn’t mayo made with egg yolk only ??? Second batch I did this and came out fine. Thanks

    • KetoWoman says:

      no, I use the whole egg all the time. But I know some use just the yolks. Did you use the yellow mustard? Sorry it didn’t turn out for you.

  3. kimberly Almeida says:

    I just made..turned out great! What is the nutritional facts?

    • KetoWoman says:

      It’s going to be the same as any mayo out there. Most mayo that I have seen is about 100 calories and 0 carbs per tablespoon. Glad it turned out!

      • Susan says:

        Mine came out liquid so next batch I only used egg yolk which most recipes call for. Was there an error in recipe??

  4. Guy says:

    I’m so glad I found this recipe. I love mayo, but don’t want the soy or canola. I’ve tried Primal Kitchen’s Avocado Oil, but it’s expensive and far too tart for my tastes- they use a lot of lemon juice.

    This looks fairly simple, and easy to trouble-shoot if it doesn’t come out right. Do you need to drizzle in the avocado oil when using the stick blender, or only when using a conventional blender? Also, is it safe to consume raw eggs? Thank you!

  5. Cheryl says:

    I forgot to add the mustard and I used the juice of 1/2 a small lemon. Flavoured with dried tarragon. Turned out great.

    Do you use dry or wet mustard?

    • KetoWoman says:

      I used a squirt of regular French’s yellow mustard. I read someplace that there was something in it that helped to bind the mayo. Maybe it was an old wives tale. 🙂 I’m glad it turned out for you though!

  6. Nancy Stoddart says:

    Hi.
    Do you have a Keto dairy-free Caesar salad dressing recipe using your Keto avocado mayonnaise?

    • KetoWoman says:

      No but you could totally do that! Take some of the mayo and add some crushed garlic, some lemon, some olive oil, dijon mustard. You could even get crazy and add some anchovy! It’s a yummy idea. For quantities I would try 2tbsp mayp, a couple garlic cloves, maybe 1/4 cup or more olive oil or avocado oil, a tbsp lemon and mustard. Just kind of throwing that out as a starting point.

  7. Memaw says:

    AHHHH….so glad I found this post!! Three times my mayo came out liquids and I threw it away in total frustration!!! I was just about to give up when I saw this…thank you so much…I will try the extra yolks. I put mustard in mine but didn’t thicken so it must be the added yolks…I’ll let you know

    • KetoWoman says:

      oh I hope it works for you. Mayo is one of those things that is not 100% fool proof, I can do it exactly the same way 10 times and it’s perfect, then the next time it’s not. But I can always fix it with another yolk or two so I hope it works for you too.

    • McDonna says:

      I have had epic mayo fails, too. But rather than throwing out my (expensive) watery mess, I found it makes for amazing salad dressings! Green Goddess, Ranch, Creamy Italian, etc. Fortunately, this recipe for mayo from Ketogenic Woman has been a never-fail resource!

      Just wanted to encourage you (and others) to get creative if you have a mayo fail.

  8. Karleen says:

    LOL I’m glad you said using extra virgin olive oil would make it taste like …. well, you know. That would have been the oil I would have tried making it with. Now I’m anxious to try this out. I’m assuming avocado oil would be in the same place as olive oil in the grocery store? I’m not much of a cook, so don’t know where to find some things like avocado oil. I’m sure I’ll find it though. And I love avocados – and cilantro! Is Himalayan Sea Salt different from regular sea salt?

    • KetoWoman says:

      Karleen, the first time I made mayo I used the Extra Virgin and I had to throw it out it tasted so bad! I am seeing avocado oil more and more in regular grocery stores. It used to be only at places like Whole Foods. It should definitely be near the olive oil. Himalayan Sea salt is pink in color and has over 80 minerals! Thanks for your comments!

  9. Susan says:

    I do have a question…I love this mayo recipe, but if I added a little lemon juice, would that ruin it? If you think it would be okay, how much could I add? I do sometimes love a mayo that has a little zing.
    Thanks! 🙂

  10. Susan says:

    Hooray! I just came back to this recipe to re-read and see if I had done something wrong…I made the recipe a few weeks ago and loved it! Made it again yesterday, and it turned out all liquidy–I was so disappointed, then it dawned on me I had used a cold egg and thought that must be why, so I threw it all away, not knowing what else to do. Bought more avocado oil today and made it again–same result! I was mystified but did not throw it away this time. Discovered the above posts, ran to my kitchen and added the yolks and more mustard…ahhhhhhh, heaven! Thank you!

    • KetoWoman says:

      oh I am so glad you were able to salvage it! It happens to me every once in awhile for no apparent reason. But the rescue works every time!

  11. I have never tried to prepare a mayo with avocado oil, but will give it a try now – with or without a blue shirt 🙂

  12. Wayne says:

    I tried this with a medium egg. I had to use another egg and a little more mustard to get it to thinken up. The result was worth it. It is very creamy. One of the best mayonnaise recipes I’ve tried. Thanks.

    • KetoWoman says:

      Glad that you were able to tweak it and make it work. I find with making mayonnaise it’s a bit of an art as well as a science. I now much prefer using avocado oil for mayo instead of olive oil, thanks for giving it a try!

  13. McDonna says:

    Just tried making mayo using your recipe. Followed it exactly – egg was room temp, even used my Cuisinart immersion blender. The mayo broke and never firmed up but stayed totally liquid. This has happened before using other never fail recipes that promise perfection, even though the recipes are followed to the letter. Obviously it isn’t an issue with the recipes since others reported amazing mayo outcomes.

    Is mayo just the world’s most finicky condiment? Or am I missing a key component here – like wearing a blue shirt, only making it on days that have the letter R in the name, and only when there is a northwest wind blowing in Burma??? Lol

    Ideas? Advice? Help????

    Thank you!

    • KetoWoman says:

      This actually happened to me the very first time I made. I forgot the yellow mustard, there’s something about that. Here is how I saved it. I took the runny mayo and put it back in the jar with a squirt of yellow mustard and 2 egg yolks. Did the immersion blender thing and voila it was thick as pudding. I hope that works for you!

  14. D Davis says:

    Mayo. How long will it stay in fridge?

    • KetoWoman says:

      Some people say a week. Personally I use it for up to 2 weeks, but normally it’s gone quicker than that. The recipe only makes about a cup.

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