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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.
-
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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418 Comments
Pooja
0You mean egg yolk and not the entire egg right?
Maya | Wholesome Yum
0Hi Pooja, No, it’s the whole egg.
Jessica
0I must post another comment! Attempt #2 was a success. I did lots of things different, I only left the egg out for about 30 mins, last light I did about 3 hours. I put the mustard in, on top of the egg white, super carefully, and poured the vinegar down the side of the jar, poured the oil down the wand slowly and added salt after. It emulsified perfectly and just as the recipe said it would. Thank you for the wonderful recipe!
Jessica
0I must have done something wrong, it was just liquid, very little emulsification occurred on the edges of the jar. Guess I’ll need to try a different recipe. I wish it worked as good as it seems it has for everyone else.
Maya | Wholesome Yum
0Hi Jessica, How wide as your jar? You mentioned it was different at the edges which sounds like it was too wide.
Susan Johansen
0I am so bummed! Mine did not turn out and it’s running! I did everything just the way you explained!
Wholesome Yum
0Hi Susan, did you check the post above for the troubleshooting tips? Those are the best ways to repair broken/runny mayo.
Diane
0Is it safe to eat raw eggs in the homemade mayonnaise?
Maya | Wholesome Yum
0Hi Diane, I recommend buying pasteurized eggs for this. Commercial mayonnaise is also made with raw eggs, so is no different otherwise.
Estelle
0It’s easy to pasteurize eggs with a sous vide method and it’s much more cost effective than buying them.
Sarah
0So easy, so good!
Abbey
0We use extra light tasting olive oil with the apple cider vinegar and Dijon and it is delicious! To me it tastes better than store bought.
I would like to try using regular vinegar and lemon juice just to see what the difference in flavour is. I thought with my cooking skills it wouldn’t work but it was so easy! The only problem we have is we finish it too quickly!
Thank you for the recipe!
Abbey
0I just wanted to add here that room temp egg is absolutely a must! I was in a rush so I blended it way too soon. The egg only sat out for about 5-10 minutes before I added the rest of the ingredients in and blended. It was runny and I thought it was a lost cause, but I read through the troubleshooting tips for fixing broken mayo at the end of the article.
The first one I tried was adding the boiling water, but that didn’t help much. It thickened it, but it was still runny and unspreadable. I then tried adding the extra yolk, and that actually helped bring it back to a usable consistency so my batch didn’t go to waste! What I did was put the yolk in another container and let it sit out for 30 minutes along with the “bad batch.” After that, I added a the broken mayo to the egg yolk and blended it with the emulsifier. I can now use what I thought was going to end up in the trash, but it’s definitely better to do it right the first time! Thank you for the tips!
Ginger
0When I’m in a hurry and don’t have time for the egg to get to room temperature on its own, I put it in a mug of hot water for about 5+ minutes. When the egg feels warm enough, I use it. I haven’t had a problem with my mayo using this method.
Simone
0Thank you so much for sharing this simple, yet effective recipe. I made my first batch a few minutes ago and it came out perfectly. My immersion blender is now my new best friend!
Mary C
0OMG have been trying different recipes with mixed results. This is the best tasting so far especially using farm fresh eggs. I never comment on sites but felt compelled for this one.
Tammy
0This is so delicious! I just tried it using regular yellow mustard and I’m in shock at how easy it was and how tasty! Thanks so much for sharing this. I posted your link on my Facebook page.
Maya | Wholesome Yum
0Thank you so much, Tammy! Really appreciate you sharing!
Sarah
0Really quick and easy to make, I used avocado oil like it stated but it turned mine green any tips to how to get it more like shop mayo? I used a medium egg instead of a large one does that matter? I’d love to make it again and hopefully it will be even better and white next time! Thanks
Maya | Wholesome Yum
0Hi Sarah, I’m glad it was quick and easy for you!
You probably used extra virgin avocado oil – was the oil pretty dark in color to begin with? Extra virgin oil (either avocado or olive) will still work from a consistency standpoint, but the color will be green and the flavor might be a bit overpowering. I recommend a neutral tasting, pale colored (almond clear) avocado oil like this one. This will make a more off-white mayo like you’re used to.
I tested the recipe with a large egg, so couldn’t vouch for a medium one, but that shouldn’t be an issue as long as your mayo came together, which it sounds like it did.
Susie Ford
0I love this recipe!!!
Traviana
0Thank you!! This came out perfectly the first time I tried. I usually use my KitchenAid stand mixer and have to drizzle the oil in (can be a pain) I’m not sure why I never thought about using my immersion blender, but I’m so glad I did. Once again thank you!! It was done in like 2 min! I blended in one of my nutribullet cups and transferred it to a mason jar, my mason jar wasn’t wide enough for the top of the blender.
Bertie Hoyt
0I have mad two batches and both are very thin. I tried the egg yoke but no luck. I did one a while back and it turned out fine. Help
Maya | Wholesome Yum
0Hi Bertie, Did you check the tips in the post above? There are a couple other methods listed for saving mayo, and also some troubleshooting tips.
Lyne Gagne
0The best mayo ever, thank you, I love you xoxox
I made my big mac salad dressing with it, even my husband liked it ♥
Deb
0Easy and delicious! I used my blender and it came perfect. Important to read the helpful tips. Important take away. Make sure egg is room temperature, and very slowly drizzle oil while blender is running.
Jeanne
0This recipe is transformative for me. First, the technique means I am no longer intimidated out of making my own mayo, but also the great taste of *this* recipe (I make it with 2/3 avocado oil, 1/3 a richly flavored olive oil). I’ve been using it and refining the oil ratio for a few months now, but was inspired to add this comment after I whipped up a batch in order to make tuna sammies (yeah, I know that Dave’s thin sliced bread is not paleo, but it makes a great toasted tomato-tuna sandwich) at the end of a long day of driving from the end of driving from the other side of the state. The joy of a productive day of lobbying intractable government agencies followed by a happy tummy inspired me to tell you how you contributed to that great day! Thanks!
Cal
0Can you use an avocado rather than avocado oil?
Maya | Wholesome Yum
0Hi Cal, No, sorry, you need oil.
Diane
0Love this mayo recipe! I have been very skeptical for many years because I’ve always heard how hard it is to make mayo. This was so easy! My egg was not exactly at room temp, but it still came out perfectly. Thank you so much for this easy recipe! It’s a definite keeper!
Christina U
0Hi, I made double the batch of the Mayo and it’s still watery. What do you suggest I do?
Maya | Wholesome Yum
0Hi Christina, It’s hard to say what went wrong without being in the kitchen with you, but I have tips in the post above about how to save mayo that split or didn’t come together. If those tips don’t work, you can try making it again and use this batch for salad dressing instead.
Eileen
0YES!!! I had a miserable fail at making mayo yesterday so I was a little hesitant to try to make it again. I’m glad I did because this recipe came out great! The only thing I’m wondering is how do you make sure all the oil at the top eventually gets mixed in while still not taking the blender out of the mixture?
Thank you for this great recipe! I’ll be making it again!
Maya | Wholesome Yum
0I’m so glad you like it, Eileen! Usually the oil a the top gets mixed in when the blender gets very close to the top (just not quite out), but if that doesn’t work for you, you can take it out slowly once the rest of the mayo is already white and formed.
Amber Heath
0HI, we made 2 batches that came out perfectly now this batch is runny and yellow. We tried all 3 steps you listed above but none are working. How do I use this for salad dressing? I don’t want to throw it all out at this point! I’m wondering if it could be the eggs that have a problem? We just bought them a few days ago so very fresh.
Wholesome Yum
0Hi Amber, it’s possible your eggs caused the yellow appearance if their yolks are more brightly colored. I’m not sure why it would still be runny if you used the troubleshooting tips, but you might be able to use it in this ranch dressing recipe.
Amber Heath
0Hi, so we made a second batch using eggs out of the same carton as the first batch which turned out perfect so it wasn’t the eggs. Not sure what went wrong with the first batch my husband thinks maybe he didn’t center the yolk with the immersion blender enough. He separated the yolk completely from the other ingredients with the second batch then after mixing a few seconds he let the remaining ingredients slowly blend in. No clue if this helped but the second batch was perfect.
The really amazing story is after putting the first batch aside for about an hour I went back and put the immersion blender in the mason jar and just tried mixing again and for some reason it turned white. We did try the extra egg yolk, mustard, and hot water tips on this batch so maybe one of those actually worked and just time some time to kick in. So, in summary, don’t throw out a bad batch. Let it sit and try again later!
Sarah
0The mayonnaise tasted of raw egg. Where did I go wrong?
Maya | Wholesome Yum
0Hi Sarah, Mayonnaise is always made with raw eggs, including commercial mayo. However, usually it just tastes like mayo. Did yours fail to come together? If so, I have tips about that in the post above.
Steven
0How long does this last in the refrigerator? I’ve been thinking about making my own but the thought of throwing it away every 2-3 days doesn’t appeal to me.
Maya | Wholesome Yum
0Hi Steven, It last about 7 to 10 days in the fridge.
Ed
0Need to know amounts of ingredients.
Maya | Wholesome Yum
0Hi Ed, The amounts are on the recipe card above. If you can’t see those, please fill out the contact form here and let me know what device you are on. I’d be happy to try to fix it if it’s a technical issue. Thank you!
Kendra
0Thank you!!! Amazing and easy!! Not failed yet! I was wanting a Helmanns flavor so I only used extra light tasting olive oil and lemon juice and 1/2tsp salt with pasture raised egg and we like it! This is what I call Plant Paradox Program Compliant (P3C) and pairs perfectly with wild caught tuna fish!
Maya | Wholesome Yum
0I am so happy you liked the mayo, Kendra! Thanks for stopping by!
Rachel
0You never mention anywhere until the written recipe at the bottom that the egg should be at ROOM TEMP. Might have been good to mention that! Also, you don’t mention anywhere what attachment (if any) you’re supposed to use on the immersion blender! A whisk attachment, what?!?! I now have about $5 of wasted ingredients. Mayo never came together. Thanks a lot.
Maya | Wholesome Yum
0Hi Rachel, I’m not sure how you could make the recipe without looking at the recipe card at the bottom. I talk about tips and other things throughout the post, but you’d definitely need to follow the ingredients and instructions on the recipe card, including the room temperature egg. That definitely could have caused the issue. The immersion blender would not be with a special attachment – just the normal blade – and there’s a picture of it above. If you used a whisk attachment, it wouldn’t work. Sorry to your mayo didn’t come together. Hope you’ll try again the way it was written.
Theresa
0Well I did something horribly wrong LOL but I’ve never used an immersion blender before. Runny no matter what I tried BUT on the bright side I was really after the mayo to make ranch dressing! Mission accomplished! Rome wasn’t built in a day and apparently neither are great chefs! I’ll keep at it though 🙂
4 stars because it tastes great! The missing stars is for my incompetence…
Maya | Wholesome Yum
0Hi Theresa, Sorry you had issues with the consistency but am glad you still liked the taste. Check the tips in the post above for possible issues, as well as the video.
S Smith
0I’m out of Dijon. Would yellow mustard work or should I wait until I have Dijon?
Maya | Wholesome Yum
0The flavor will be slightly different but yellow mustard is fine to use.
Annie R
0Thank you for sharing this wonderful recipe. I’ve made it twice now and both times it came out almost as beautiful as your pictures and very tasty! I shutter to think about how many gallons of Best Foods mayo I’ve eaten over my lifetime when I could have been making this at home!! Definitely 5 stars!
Maya | Wholesome Yum
0I am so happy you liked the mayo, Annie! Have a great day!
Jolanda
0I just made this mayonnaise and my husband and I loved it. I don’t ever go back to store bought mayonnaise again.
I made a tuna salad and used the mayonnaise. It’s the best ever! Thank you so much for this easy peasy recipe
Maya | Wholesome Yum
0I love to hear that, Jolanda! Have a great day!
Marlene Miller
0Is there any way to extend the life of the mayo? I would never use it all! I thought to half it but the won’t work because of the egg.
Maya | Wholesome Yum
0Hi Marlene, Although officially it lasts 7 to 10 days, for me it has lasted longer without a problem. (You’ll know it’s off by the smell and appearance.) If you’re not sure about using it all, I recommend using some of it in recipes, like casseroles and salads.
Barbara
0Wow! This worked beautifully! I had my doubts, especially after putting the ingredients in a large peanut butter jar, and the oil was basically surrounding the egg instead of being on top. But it turned white and creamy almost instantly! TY!
Maya | Wholesome Yum
0Yay, I’m so glad that worked well for you, Barbara! Enjoy!
Mike
0Cannot fathom how this happened but it came out PERFECT this first attempt. Tasty and a LOT better than store bought. Thanks
Maya | Wholesome Yum
0I love to hear that, Mike! Thanks for stopping by!
Laura Rickard
0Wow! That was so easy and worked exactly like you said it would! Also tastes great!
Maya | Wholesome Yum
0Thank you, Laura! So glad you like it!
Bonnie Karam
0I don’t have an immersion blender. Help. What I do have, and I’m desperate, five kids want mayo and I refuse to go soy and have to save $. I have a Nutribullet, food processor, and an old fashioned electric mixer (hand held). Thanks in advance!
Maya | Wholesome Yum
0Hi Bonnie, You can make mayo in a food processor, it’s just a little more finicky. Blend all the ingredients except the oil in there, then you’ll have to VERY slowly pour in the oil in a super thin drizzle while the food processor is running. If you go too fast it won’t emulsify, and it’s also more cleanup so for these reasons I prefer the immersion blender, but you can definitely try the food processor method!
Katie
0This tip was what saved me- unfortunately I only found it after my first batch failed. It would be very helpful to include this in the main blog post, so that viewers don’t have to go searching for how to make it work in a food processor.
Celine Spader
0I made this mayonnaise yesterday and I may never buy mayo again. Great recipe! So easy! I would give it 10 Stars!!!
Maya | Wholesome Yum
0That’s awesome, Celine! Thank you!
Robyn
0Perfection! Thanks, Maya!
Marcie Dixon
0Oh, and I used lemon juice instead of the vinegar. I LOVE lemon so this is perfect for me.
Maya | Wholesome Yum
0Great idea, Marcie! Thanks for sharing with us!
Susan Burton
0Hiya, Just made the mayo. Came out great, but not white, it’s pale green. Tastes nice though. I used organic extra virgin avocado oil. Would that be why the color is like it is? It’s the only one I could get. Really nice, gives my salad a lift.
Maya | Wholesome Yum
0Thank you, Susan! I’m glad you liked it. Yes, the green color is because you used extra virgin avocado oil. I recommend using “regular” avocado oil (the kind that is almost clear), which has the most neutral taste (closer to store bought mayo) and won’t be green.
Darlene
0I love that you came up with a Keto friendly mayo. Thanks so much. I wonder why mine turned a sickly looking green while yours was a nice white? I used pure avocado oil and everything else in the recipe just as directed
Maya | Wholesome Yum
0Hi Darlene! Typically pure avocado oil is in fact green so your mayo will be green too. I bet it still tasted great! Thanks for stopping by!
Sarah Fanelli
0Loved the idea of this but it came out like water…I tried adding 2 tbls of hot water and no change…what happened?
Maya | Wholesome Yum
0Hi Sarah, Sorry you had issues with it! I haven’t had this happen before, but it’s hard to tell what went wrong without being in the kitchen with you. Did you use a narrow vessel (like a glass jar) to make it, with the egg on the bottom? Did you start by blending at the bottom first and only move up when the mayo started to form at the bottom (turn white)? Either way, I have 2 other tricks in the post above besides the hot water, so please try the egg yolk or mustard methods to see if that brings it back together.
Eric D. Meehan
0Are you saying to add another yolk if it comes out runny? I put it in the fridge, is it to late to add boiling water? I have made mayo before with olive oil and not had this problem but wanted to try it with avocado oil, not sure what went wrong?
Maya | Wholesome Yum
0Yes, the methods for the yolk, mustard or water are in the post above. Mayo breaking shouldn’t be related to the type of oil used, though.
Wendy Thompson
0Do you have any concerns about salmonella with the raw egg?
Maya | Wholesome Yum
0Hi Wendy, Great question! The acid (vinegar), salt and emulsification in mayonnaise all make it a poor breeding ground for bacteria (source). But if you want to be on the safe side, buy pasteurized eggs for making homemade avocado mayo. Hope this helps!
Glory
0Can you put the immersion blender over the egg before you add the other ingredients on top?
Maya | Wholesome Yum
0Hi Glory, Yes, you can! It shouldn’t make any difference.
Michele L Clow
0Hi. The avocado oil that you use, is it the really light colored one like Primal or the unrefined one like Avohass ?
Maya | Wholesome Yum
0Hi Michele, You can use either but I much prefer the light colored kind because it has the most neutral flavor. That will have the best taste result that tastes like regular mayo.
Marie Shaw
0I have made a homemade mayo with apple cider vinegar an it was so overwhelming I couldn’t eat it. It went in the trash
Maya | Wholesome Yum
0Hi Marie, You didn’t mention if it was this recipe, was it a different one? It can be overwhelming if you use a lot, but this recipe is only 2 teaspoons for the entire batch and I can’t taste it at all. I hope you’ll give it a try! Also, if you don’t want to use ACV, you can use either white vinegar or lemon juice.
Marie Shaw
0It was not this one. It had 1 Tbls in it. I will give this one a try. Organic thyroid friendly mayo is so much. Thank you for your response.
Natalie
0Yay! I think I’m gonna try this mayo with my breakfast sandwiches and salads. I like every simple sauce/dressing/seasoning!
Shauna
0OK I have to ask…. What if we don’t own an immersion blender? I don’t. :X I’d love to try this though, it looks amazing!
Maya | Wholesome Yum
0Hi Shauna, Do you have a food processor? The other method to make mayonnaise is to do it in a food processor, but I don’t like this method as much as the immersion blender, because it required more cleanup. You would mix all the ingredients except the oil, then drizzle in the oil while the food processor is running.
Marie
0In #2 of the directions it says add lemon juice but I didn’t see it in the recipe. How much lemon juice do you add? Can’t wait to try this. I’ve been looking for a good mayo recipe. 🙂
Thank you!
Maya | Wholesome Yum
0Hi Marie, Thank you so much for noticing! I originally tested the recipe with both vinegar and lemon juice, but in the end decided to use vinegar only. You can use either one, or a teaspoon of each. Please come back and let me know how you liked the mayo once you try it!
Eliza F
0I’m definitely bookmarking this one! Here’s a cooking tip: If you make something white (like mayo), don’t use black pepper in it – use white pepper so you don’t have all the little black specks showing. Once I learned this tip, I found I actually prefer the taste of white pepper in some foods and use it interchangeably with my black pepper grinder.
Maya | Wholesome Yum
0Thank you, Eliza! That’s a great tip. Originally I made this with black pepper and didn’t like the appearance, so just omitted it. You can use white pepper instead if you’d like.
Scarlet
0I have to try this recipe. I never thought of using avocado oil for mayo but I know it is good for you.
Maya | Wholesome Yum
0Thank you, Scarlet! I hope you’ll love it.