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Low carb condiments are some of the hardest to find, particularly if you care about natural ingredients and want something affordable. That’s why I often make my own! This easy keto paleo mayo recipe with avocado oil is a staple at our house.
It literally takes just a few minutes, using common ingredients. And unlike many homemade mayonnaise recipes, this one has almost no cleanup at all! I love mixing it into recipes like keto chicken salad.
Before we get to the method, let’s talk about the ingredients in homemade mayo, and why I think keto mayo with avocado oil is the best…
The Best Oil for Homemade Keto Mayo
There are several options for oil to use when making homemade keto mayo. Let’s briefly cover each…
- Avocado oil – Homemade mayo with avocado oil is my top choice. I believe that avocado oil mayo is simply the best. It has a neutral flavor and creates the best tasting keto mayonnaise. At the same time, you get the benefits of avocado oil, like oleic acid for the heart and lutein for the eyes 1, 2.
- Coconut oil – Coconut oil is my second choice for making keto friendly mayo at home. The main issue with it is the coconut flavor, which does not belong in sugar-free mayonnaise. It’s also solid at room temperature, meaning you have to melt it before using, but at the same time having it too hot can cook the egg. If you still want to use coconut oil, use refined liquid coconut oil. It’s liquid at room temperature and flavorless.
- Olive oil – It’s perfectly fine to make olive oil mayo, and you certainly get the benefits of olive oil. Unfortunately, olive oil has a strong flavor that makes it less than ideal from a taste standpoint. I do love the taste of olive oil, but it doesn’t go very well in mayonnaise. If you still want to use olive oil, try to get extra light olive oil, not extra virgin, for the most neutral flavor profile.
- Canola oil or soybean oil – These are the oils used in traditional commercially prepared mayonnaise. I recommend avoiding them. In the United states, more than 90% of the crops used to produce these oils are genetically modified 3. These types of oils are also highly processed and sometimes partially hydrogenated.
So, while this recipe will work with any type of oil, I recommend making paleo mayo with avocado oil.
How To Make Avocado Mayo – Ingredients
Aside from the oil, what are the ingredients for avocado mayo? You only need five ingredients total in this easy homemade mayonnaise recipe:
- Egg
- Dijon mustard
- Apple cider vinegar
- Sea salt
- Avocado oil
…or four ingredients if you don’t count the salt.
You can also add black pepper if you want to, but I didn’t find it necessary.
I chose Dijon mustard for the best flavor in this paleo mayo. If you’d rather use regular yellow mustard, you can. It will still work.
What about the vinegar? I love the benefits of apple cider vinegar, so I opted to use that. If you just need a keto mayo recipe but don’t need it to be paleo, white vinegar will work just fine.
Otherwise, another option is to use lemon juice instead of the vinegar. The point is something acidic.
I hope you love the simplicity of these ingredients as much as I do. They cover so many dietary restrictions without sacrificing taste! This recipe makes a sugar-free, gluten-free, low carb, keto, and whole30 avocado oil mayo. Whew!
How To Make Mayonnaise at Home (with Less Cleanup!)
So, how to make homemade mayonnaise from scratch? My method is super easy – use an immersion blender!
The immersion blender method for keto mayo is by far my favorite, because it’s super simple and doesn’t require special equipment. (Most people have an immersion blender!)
But best of all, this technique means less cleanup! Here is how it goes…
Grab a tall, wide-mouth glass jar and crack an egg into the bottom of it. Make sure the jar is wide enough for the immersion blender to fit! Do not use a bowl, you need a tall vessel with sides.
Add the rest of the ingredients on top of the egg, except the avocado oil. Finally, pour the oil on top. Try not to disturb the egg or order of ingredients as you add them.
The last step is where the magic happens! It’s seriously the easiest, most foolproof method for how to make paleo mayo.
Slowly submerge the immersion blender into the jar, so that it’s sitting on top of the egg. Start to blend on low power for about 20 seconds, until you see that most of the jar starts to turn white. Then, slowly move the blender upward, without lifting it out into the air. Once you reach the top of the oil, slowly move back downward. Repeat up and down a few times.
Viola – easy homemade avocado mayo!
Unlike some methods that use a food processor or blender, there’s no annoying process of slowly streaming in oil.
And the best part? Your entire cleanup is washing the immersion blender, plus maybe a couple measuring spoons. Just throw a lid onto the jar and it’s ready to store, right in the same jar.
How to Fix Broken Mayo
Over the years I’ve heard about several tricks for fixing broken mayo. To be honest, using this immersion blender method, I have never had it break. It is seriously the perfect no fail homemade mayo!
But just in case, I still wanted to include some helpful tips for how to fix broken mayo or too-thin mayo:
- Egg yolk. The easiest way is with an additional egg yolk. Place a yolk into a clean bowl, and whisk in just a little bit of the broken avocado mayo. Once it begins to thicken, gradually whisk in the rest. The extra yolk helps re-emulsify the mayo.
- Mustard. This is similar to the previous method, except using mustard instead of another yolk. I remember reading somewhere that Julia Child used this trick. Place the mustard into a clean bowl, whisk in a little mayo, then once it starts to come together gradually whisk in all the remaining broken mayo.
- Hot water. Whisk a couple tablespoons of boiling water into the keto mayo. This is a good trick to fix mayo that is too thin, even if it’s not broken. It cooks the egg in the mayo very slightly, making it thicker.
How To Store Paleo Mayo Made with Avocado Oil
If you are making sugar-free mayonnaise using my immersion blender and jar method, storage is effortless. Simply place a lid onto the jar and stick it in the fridge!
Homemade avocado mayo will keep in the fridge for about 7 to 10 days. It’s not as long as store bought mayo, because there are no preservatives.
Please don’t freeze your low carb mayonnaise, though. It will separate and just become a mess.
The recipe makes 1 1/4 cups of paleo mayo. Even if you don’t go through that much, please don’t let that deter you!
There are plenty of delicious low carb recipes that include homemade keto mayonnaise. A few of my favorites include Parmesan crusted tilapia, cauliflower potato salad, and homemade ranch dressing. You can also use it to make onion dip.
Tools To Make Avocado Oil Mayo
Tap the links below to see the items used to make this recipe.
- Wide Mouth Jar – These fit my immersion blender and come with lids for storage.
- Immersion Blender – My go-to for making avocado oil mayonnaise!
Easy Keto Paleo Mayo Recipe with Avocado Oil
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Easy Keto Paleo Mayo Recipe with Avocado Oil
The EASIEST instructions for how to make avocado mayo at home. Just 2 minutes and 5 ingredients are all you need for the best keto paleo mayonnaise recipe ever!
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
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Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
- Pour the oil on top. Again, do not whisk or stir.
- Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
- Store the homemade paleo mayonnaise right in the jar, in the refrigerator.
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403 Comments
Camille
1Didn’t work I knew it wouldn’t you need to pour the oil in slowly but I thought I would try this method and ended up with soup. It tastes good just not thick and creamy mayo. You need to drizzle the oil in slowly. What a waste
Wholesome Yum D
0Hi Camille, Sorry this recipe didn’t turn out as you expected. There is a video in the recipe card that will show you exactly how the mayo should turn out.
Rachel
0I followed the recipe exactly. It was very soupy. I added another egg and also the juice of a whole lemon because I like mayo with a tang. It thickened up immediately. It made a cup and a half total. Will definitely make again.
Tracy
0Recipe worked perfectly for me and it was delicious! 🙂
Harry Livingston
0WOW, blown away, this is my first time making homemade mayo and I gotta say, it’s so much better than store bought.I didn’t have dijon mustard and used regular, but I’ll use it next time, and I can just imagine how good that’s gonna taste. I’m also gonna put some dill in my next batch.
Lonnie
0I am so excited to have found your site! This makes coming up with keto meals so much easier and I am more likely to stick to it with the help. Thank you!!!
Steve
0Haven’t tried yet. How long can this be stored in the fridge?
Wholesome Yum D
0Hi Steve, The mayo will keep in the fridge for about 7 to 10 days.
Sandra Pannell
0I followed your recipe to the letter(it’s not easy for me to not change things a bit)and I was rewarded with thick, creamy mayonnaise that I can’t wait to use. Oh yeah! It taste good, too!
Carisa
0This is soooo easy and so good. I was a bit scared to make it the first time after all I’ve heard for years about how finicky mayo can be, but I’ve made this recipe at least a dozen times, and it’s never failed. Thank you! I would like to know if you can double or triple this though without problems. It’s so good it seems it just disappears. 🙂
Monique
0Fabulous tasting mayo. I have been making my own mayo for years but this one tastes so much better. I use the same ingredients but more dijon and lemon juice rather than ACV and I use more juice than your recipe of ACV. I like your amounts so much better. But…a conversion to grams would be more helpful than mL. I like to weigh my food when mixing and most kitchen scales dont measure mL. I left myself notes, but just sharing a suggestion.
Wholesome Yum D
0Hi Monique, At the top of the recipe card, you can switch the conversions from US Customary to Metric.
Karen Satterfield
0I followed the directions exactly and it came out perfectly. Who knew making mayo could be so easy. I won’t buy mayo from the store again. I know exactly what the ingredients are. Thanks!!
Rene’
0Anyone add lemon, white vinegar or paprika to help it have more of a tart taste? Or any other ingredients that would? Been using for years and love it.
Wholesome Yum D
0Hi Rene, I have never tried that before.
Maralou
0Tasted great. Was so creamy & smooth. I think people have trouble b/c they aren’t using an immersion blender. Great idea to blend in the jar that I store it in.
simonne
0Perfect! no issues.. egg was cold from fridge.. oil just poured straight in.. no problems and it tasted great. Thanks 🙂
Gina
0The first time I made this it was perfect. This time it is soup. Tried another egg, hot water nothing works. Used same brand of avocado oil. The only thing different is I may not have let the egg sit out as long. Any suggestions on what to do with this? Hate to throw it out.
Wholesome Yum D
0Hi Gina, The hot water might have been the issue because that would make the mayo too thin.
DowntownDad
0Fantastic results! Used a pint-sized, wide mouth Mason jar. Followed step by step. Took an egg out and cracked it into the jar and left it for an hour or so to come to room temp. *The inductions are careful about saying to not disturb the egg, but my yolk broke and it still worked out, though I will continue to try to keep it intact.
When using the blender, the instructions say not to allow air. However, after a few passes up and down (per instructions) I found that I couldn’t get the last bit of oil emulsed without exposing a bit of air. Again, ended up with great results.
As with anything think with an immersion blender (or any blender,) expect some waste.
I probably will home-pasteurize the egg next time (it’s petty easy.)
Heather Griffin
0I loved the recipe until I got to immersion blender. I know a lot of people. NONE of them own an immersion blender.
Maya | Wholesome Yum
0Hi Heather, There are ways to make homemade mayo using a food processor or blender, but they are more finicky, more of a pain, and there is more cleanup. This immersion blender is my go-to and I also love it for soups.
Helena
0I have made this recipe many times and it has been excellent. Today, I made it and it came out broken. I went on YouTube to see how to fix it. It didn’t work. So, I threw it all out and started again, with the same results. Again, I tried to fix it and it was a little better but not as thick as I would have liked.
Any ideas?
Wholesome Yum D
0Hi Helena, I’m sorry to hear that happen. Usually, the mayo breaks if the oil was added too quickly.
Rene Treece
0Love love love this recipe. We have been using it for 4 years now. Thanks
Angela
0I followed the instructions exactly but it turned out very thin and soupy. Reading through the comments now and I see this is a common occurrence. Will add another egg and see if that thickens it up. Fingers crossed. Really don’t want to waste a cup of avocado oil or two eggs.
Shelley Moriarty
0Did not work, even after adding another egg yolk. Not creamy, just like water. Will try only yolk next time. Disappointed
Maya | Wholesome Yum
0Hi Shelley, Sorry to hear you had issues with it. I have tips in the post above about different ways to fix these issues.
Dee
0Excellent! I read the reviews, some had me nervous, but I watched the video and gave it a try. It came out perfect. I used a quart sized mason jar and it was too big, but it still worked. Next time I’ll use a wide mouth pint glass. So much better than the store bought mayo made with cheap and unhealthy oils. Thanks for the recipe and video.
Katie
0My first attempt came out a bit green and tastes quite oily? What have I done wrong?
Wholesome Yum D
0Hi Katie, Are you using 100% Pure Avocado Oil, the oil could be the reason your mayo is turning green.
Teresa Eastwood
0I do not own an immersion blender, can I use a standard hand held small blender (like for drinks, eggs, etc?)
Wholesome Yum D
0Hi Teresa, I have never tried that. I’m not sure that kind of blender would be powerful enough.
Dawn
0This avocado mayo is so easy to make, and it tastes so good! Also, a lot cheaper than buying.
Sandy
0So easy to make and delicious! Will make again as it turned out perfectly.
Ken Robinson
0Your recipe is so much easier than taking a lot of time and slowly dripping oil into a blender to emulsify the mixture. When I follow the directions exactly, the immersion method works perfectly. Sometimes, I add a little garlic and onion powder, even a sprinkle of powdered stevia. It didn’t emulsify once when an egg wasn’t at room temperature. However, it was more likely the stick blender wasn’t kept for at least 20 seconds in the bottom of the jar so that the egg was fully blended before slowly raising it through the rest of the avocado oil. I also like to use 2 tsp of fresh lemon juice rather than vinegar. Using this mayo as a base, I can make a variety of salad dressings but it’s even delicious straight out of the jar!
April
0Very good…first time I’ve made these. I also made the avocado mayo which turned out well. I didn’t have lemon so added just a little more ACV, but I should have skipped it as it didn’t need it. Thanks for the easy recipe.
Michaela
0Turned out great both times. Thank you.
Reba
0So easy and came out perfect, 1st time!
Elizabeth
0I often blow it. It comes out runny for some reason. I simply take another egg out of the fridge, toss it in, and blend it per directions. Works like a charm!
Angela
0I’d like yo say Thank you! All of your keto recipes I’ve used have the nutritional info which helps so much! I hate scrolling through to someone’s recipe just to find out they have not included that information.
Angela
0I haven’t read any other comments so not sure if anyone else had the same issue..
I ended up with mayo soup. I scraped to first attempt and did everything the same except the second time, it blended the egg, salt, vinager and mustard a bit first and then slowly drizzled in the oil. And it worked perfectly!
Eve
0I have made my own mayo for years. The immersion blender (I just tried the other day), was amazing, and boy let me tell you I wish I had one years ago. I add a clove or two of garlic and dry mustard powder, not wet, and it keeps in the fridge for months! Thats my gourmet mayo recipe.
Biscuit biscuit
0Hi Maya, Can’t wait to try this recipe. I can easily see this works. Just a friendly comment to make better. Eggs do have protein. I think you just got busy and left it out of the nutritional facts. Can’t wait to try. Keep up the great work. Love your recipes.
Wholesome Yum D
0This recipe includes 1 egg but has 20 servings so the amount of protein from that 1 egg would be very minimal over 20 servings.
Tawnia
0After trying two recipes that called for the slow drizzle method which resulted in soup I searched for what I was doing wrong. I came across this method and figured I’d give it a try. My Breville IB is too large for a jar so used the container that came with it. Followed the recipe exactly. SUCCESS! I’m tired of rising grocery prices for substandard food, on a mission to make all I can from scratch. Plus I know exactly what I’m eating. Thank you for helping me scratch mayo off my list!
Jazz
0I love this recipe! This is so much nicer than using olive oil. It has a nice thick, creamy texture! I’m about to add it to your ranch recipe which I also love!
NolaL
0SO much better than other mayo recipes. The only change I made was to add a bit of stevia. *Wanted it to taste a bit more like the store bought garbage I am used to.
Jayna Fia
0This worked out great! I have been making mayo in my food processor and it is a pain. Using my IB is so much easier and MUCH less clean up! Worked like a charm. First time using avocado oil and it is very mild compared to olive oil which is what I have been using up to this point. But with a mild flavor, I can add other flavors and have them come through more. Thank you!