Easy Avocado Oil Mayonnaise Recipe So Delicious You Will Want it on Everything!

Mayonnaise and Avocado oilEasy Avocado Oil Mayonnaise Recipe So Delicious You Will Want it on Everything!

I 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 keto avocado oil mayonnaise recipe. There is a printable recipe card at the end of this post in case you want to print and take this recipe with you. 

If you want to see how this keto avocado oil mayo fits into your keto lifestyle, 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.  

Is Avocado Oil Mayonnaise Better Than Regular Mayonnaise?

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!

Acocado oil is a superfood, it has healthy fats, can help reduce cholesterol, can improve your skin and your ability to heal, and so many other great health benefits. Don’t take my word for it, check out this article by healthline.

Making this homemade keto avocado oil mayo recipe is really dead simple! All you need is a jar and a stick blender.

A regular blender is NOT recommended for this recipe.

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.

Why Use Avocado Oil For Mayonnaise?

A word of caution, don’t make a homemade mayonnaise recipe with extra virgin olive oil! Just don’t! 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. 

How To Make Avocado Oil Mayonnaise – Recipe


  • 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)

Put it All Together

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!?

Blender and CuisinartConair Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)amazon buy button

I have made mayonnaise using a regular blender and yes, you can do that if you really want to, BUT don’t do it unless you have experience. 

It is not foolproof like with the immersion blender.  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!

A bowl of dip with Mayonnaise and Avocado oil
Homemade Mayonaisse with dried cilantro
A bowl of dip with Mayonnaise and Avocado oil

Avocado Oil Mayonnaise Recipe

Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes

Delicious, Keto Avocado Oil Mayonnaise Recipe you Will Want To Try Right Away


  • 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)


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!?


Nutrition is for 1 tbsp of finished mayonnaise

Nutrition Information:
Yield: 18 tbsp Serving Size: 1 tbsp
Amount Per Serving: Calories: 117Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 11mgSodium: 34mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.

Did you make this recipe?

Please leave a comment on the blog or tag me on Instagram! @ketogenic.woman. Follow me on Pinterest by clicking the Pinterest button to the left!

Save this recipe to Pinterest for the next time you make your own Avocado Oil Mayonnaise!


jar of mayo with text overlay

61 thoughts on “Easy Avocado Oil Mayonnaise Recipe So Delicious You Will Want it on Everything!”

  1. If you add 1 tbsp of whey to the mixture the mayo will last a month. I make mine with pasture raised eggs only: one full egg and one egg yolk. 1 tsp Dijon mustard, 1/4 tsp Redmond sea salt, and 1 tsp organic Apple Cider Vinegar. All ingredients must be at room temperature. Mix the egg(s) first with your immersion blender for one minute on high. Then mix together the other ingredients in a small bowl – except the oil. Mix one more minute with immersion blender on high. Finally drip the oil into the immersion cup until all is incorporated and do not stop the blender. Keep it on high and move the blender up and down as you simultaneously dribble in the cup of avocado oil. It will eventually start to thicken. Keep the immersion blender on high till all oil is blended and you have a thick mayo. The key is all ingredients at room temp.

  2. Put the egg in the jar first! Then add the rest of the ingredients. It does make a difference that the egg is on the bottom. Place your immersion blender directly on top of the egg yolk with the blender head touching the bottom. Now turn on the blender. The bottom half will thicken immediately and then you can tilt the jar to incorporate the rest of the oil. It does work and you will be pleased with this recipe 😀

  3. Thank you for the recipe. Mine never got thickened also, with 1 cup of oil and only one egg, I wonder how is it possible to become thick? What am I doing wrong?

    1. If I feel that my mayo looks like it’s not thickening, I add another egg or egg yolk and that usually fixes it. The mustard helps also, it acts to emulsify. If it still won’t thicken, add some seasoning and use it as a salad dressing or to bake on top of chicken or in a casserole. Don’t let it go to waste!

  4. Thanks so much! This is great. I made one batch and then after having some egg salad I immediately made another batch. no matter that there are two different kinds of mayo already in the fridge hahaha. I used Grey Poupon mustard so mine has little flecks in it. I didn’t put enough salt in my first batch but my second batch was perfect. It didn’t all fit in the jar so I realized I needed to make a little more egg salad with one more hard-boiled egg. The struggle is real. 😂😂😂

    1. The mayo tastes nothing like avocado at all! You can also substitute any other light tasting oil. Some oils have a strong flavor (don’t use extra virgin olive oil for example).

    2. Arreggggh! Same here – followed the recipe – NEVER thickened. Added more mustard and an extra yolk and nothing helped. So so disappointed 😞

  5. If you don’t happen to have any prepared mustard on hand, try a splash of cider vinegar, lemon, or lime juice and if it’s still thin add a fourth or half an avocado. It is tasty!

    1. Yes, absolutely it should be thick like mayo when you are done. Your choices are to make salad dressing with it, or add another yolk and a teaspoon of yellow mustard to try and save it. I keep hearing that yellow mustard thickens up failed mayo.

    1. Jeanine Capeheart

      Finally a avocado mayo by Chosen Foods without SOYBEAN OIL. I live in Texas and find it at HEB – smooth and yummy.

  6. Thank you for this recipe! I recently threw out our Olive Oil mayo because it was revolting. I ordered more Avo Oil the other day and will make this as soon as it arrives.

    As for how long this would last in the fridge, I can’t address whether or not it will separate. I will say that if the concern is eggs, things last a lot longer than people think. Until a few months ago, we had our own chickens for many years. Never refrigerated the eggs (the chickens sit on them for days, after all), and never had a problem. All that said, mayo doesn’t last us long and this will surely go more quickly!

  7. This is the second time I’ve used your recipe and this time I doubled it. I LOVE it…so simple and delicious. I like to use Dijon mustard because I really like the taste. This is the best mayo!
    Thanks for the recipe

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

    1. 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.

    1. 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!

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

        1. My Mayonnaise is to Vinegary.
          It is egg mayonnaise done with 2 yolks only. I used 1 cup of Extra Virgin Olive Oil. 2 Tablespoons white vinegar , 2 tablespoons lemon juice, dash of cayenne pepper, 1/2 tsp. salt, sugar,, I tsp,
          Normal mustard.
          It came out perfect, the only problem is the vinegar is to overpowering , and needs to be Tone down, infact it gave me terrible heart burn. How do I rectify it. Please help.

          1. Hi Maria, the reason it turned out watery is because you added all that vinegar and lemon juice, which were not in the recipe. Also extra virgin olive oil is not recommended for home made mayo, it has such a strong flavor most people throw it out! I know I did the first (and only) time I tried it. I have never made mayo with that much vinegar and lemon so I am not sure how to save it. I would use it to make salad dressing instead, just add some herbs and spices and use it that way. Hope that helps!

  9. 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!

    1. I’m a very impatient oil drizzler! I like using the stick blender because it for me it works even if I dump it all together. Good luck!

  10. 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?

    1. 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!

    1. 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.

  11. 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

    1. 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.

    2. 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.

      1. Thank you so much for this idea, I did not want to throw my watery mayo down the sink. Salad dressing it is until I get thi right?

  12. 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?

    1. 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!

  13. 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! :-)

    1. It’s hard to say, I have never done that. Sometimes people add apple cider vinegar when they make mayo, so it seems like it should be ok. I guess you’ll have to give it a go!

  14. 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!

    1. 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!

  15. 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.

    1. 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!

  16. 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!

    1. 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!

    1. 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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