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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
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
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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
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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
Rebecca Ramirez
0Hi! I followed the recipe exactly and I got mayo but the taste was like as if I had used olive oil instead of avocado oil. I tasted the avocado oil and it was neutral. Could it be the Dijon? Or is that how it’s supposed to taste?
Rebecca Ramirez
0Ok, I forgot that I used two different brands of avocado oil. One was older but still not expired. That one had a mild taste like olive oil. Maybe it went bad. I don’t know. The other brand was neutral.
Wholesome Yum D
0Hi Rebecca, It sounds like it was your avocado oil had an odd taste which may have caused your mayo to not sure out correctly.
Lew
0Myeah…out of 10, maybe a 4; I used my trusty Braun IB; not much flavor at all, and the texture was more sauce-like than spreadable. I added 1/2 tsp of lemon juice and it was only marginally better (to me). Right now 16oz. of avocado oil is $14.95 here in California (ironic given avocado production here) I have half the bottle left. Not sure if I want to risk it.
Wholesome Yum D
0Hi Lew, Sorry this recipe didn’t meet your expectations. We reserve recipe ratings for actually following the recipe. 🙂 Yours probably wasn’t thick enough because you added lemon juice. Also, the most crucial part of this recipe is temperature. You want everything to be at room temperature before making this recipe.
Debra Housworth
0Best and easiest recipe/method I’ve ever tried! It’s a little on the plain side, but easy to add a few ingredients to spice it up if you want.
Debra Housworth
0I actually used the beaker that came with my immersion blender. I put the egg in the bottom and let it come to room temperature. Then, I put the immersion attachment in the beaker on top of the egg, added the other ingredients with the oil on top, and followed the instructions.
Elizabeth
0Attempt #1 was perfect. Attempt #2 was a runny mess. #3 was perfect again because I followed directions exactly and blended the egg FIRST for 20 seconds. also, I didn’t shake the apple cider vinegar and added 1/4 tsp salt (i/o 1/2″) per recipe! It’s delicious!
Marijane
0I followed the directions and it turned out watery. So, I added an egg yolk and there was no difference.
Wholesome Yum D
0Hi Marijane, Sorry this recipe didn’t meet your expectations. Making sure that the egg is at room temperature is important for the success of this recipe. Also, try the troubleshooting tips in the ‘How to Fix Broken Mayo’ section.
Eva
0can I make this in a upright blender?
Wholesome Yum D
0Hi Eva, You can make mayo in a blender, 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 upright blender method!
anjum yousuf
0Primal Kitchen makes it with Avacado oil
Cheryl
0Awesome!
Lynn
0Love this easy mayo recipe-so tasty
Diane
0Great recipe that everyone should try!
Allan
0Is Duke’s mayonnaise keto? It has 0 carbs.
Thanks
Wholesome Yum M
0Hi Allan, I urge you to look closely at the ingredients. Many off-the-shelf mayos are made with soy and canola, which aren’t healthy oils. If you can find one made with avocado oil, that is the best choice.
Victoria
0I was wondering how safe it is with using a raw egg in it?
Wholesome Yum M
0Hi Victoria, As with any recipe that uses undercooked eggs, there is a slight risk of illness. Make sure you are using pasteurized eggs from a safe source that you trust to diminish this risk.
Shauna
0I’ve made this multiple times…always comes out great!
Lise crowder
0Wondering why there was no protein count listed in nutritional values, when there is an egg in the recipe?
Wholesome Yum M
0Hi Lise, This recipe does contain protein from the egg, but when portioned down to a single serving size (1 tablespoon), the amount becomes negligible.
Loretta Spann
0This is delicious! Thank you for your recipes! It turned out great and so easy! I added part spicy brown mustard and part dijon because we like the spicy brown best!
Valerie Aaronson
0Wow, I actually did it the first time out, and it’s great! Now I’m going to mix in 1 cup of sour cream and my favorite ranch dressing mix finally knowing it’s healthy. Thank you so much, Maya!
Ruth
0Haven’t tried it yet but deserves a 5 just for simplicity… love it@
Brigitte
0Hi
I’m wondering if the recipe can be doubled…we go through it pretty quickly especially in the summer months making salads.
I use MCT oil because we like the neutral flavour.
Thank you!
Wholesome Yum M
0Hi Brigitte, This recipe works best made in small batches. You can definitely make two batches of mayo and store it in a large jar!
Patricia Jensen
0I double and triple this recipe all of the time. I’ve never had a problem.
Priscilla
0I love this recipe and have lost count of how many times I’ve made it over the last 2.5 years of my keto adventure.
I recommend using a very clean jar with straight sides (like repurposed tall pickle jars) to accommodate the immersion blender. I also cut the amount of Dijon and vinegar down by half. I add in lemon juice. BTW, vinegar and lemon juice will “cook” your raw eggs to avoid any food poisoning concerns. I always go heavy on the salt.
When making mayo you need to enter with confidence but not so much that you don’t read the directions. Just sayin’…
I use this mayo as a base for Thousand Island and Ranch dressings.
If anything lately, my mayo has been too thick once I put it into the fridge. Maybe I need more vinegar/lemon juice.
LOVE it!
Katie
0You said you cut the vinegar and Dijon down by half and add in lemon juice. How much lemon juice do you add? Thanks in advance!!
Faylene Romsa
0I have made this mayonnaise recipe twice without failure. It has turned out perfect both times. I watched Myas video on how to make it the first time.
To be honest, it was like watching a science project come to life. I thought, how is this really going to turn into mayonnaise, but as I watched it evolve, it was the coolest thing ever. To see my egg, oil, and other ingredients turn into healthy mayonnaise.
I so appreciate Myas recipes. They are written in laymen’s terms so they are easy to follow. Thank you
Isabella
0Hi Maya,
I am genetically allergic to Milk (any dairy products) and Latex. My second terrible Latex anaphylactic attack caused many additional food allergies one of them is dramatic allergy to eggs (17 bloody wounds on back of my head and 20 wounds on my upper back for several months). It took me quite a while to identify that the eggs were the culprit. Stopped eggs – wounds gone. I am explaining my egg allergy here bcs may be someone of your reader has the same problem and cannot connect it to eggs. How can I make a Mayo without eggs?,
Fortunately Milk is very easy to substitute. My new project is: how to make Kefir from Coconut cream.
Thanks, Isabella
Wholesome Yum M
0Hi Isabella, Thank you for sharing your experiences. Food allergies can be tricky to pin down, and I too hope your experience can help others. I don’t have a recipe (at this time) for vegan mayo, but if you are willing to experiment, you could try subbing the egg with plant-based milk like coconut or almond milk. Be patient with the blending process, it may take a little longer for the ingredients to emulsify. Best wishes!
J.K.K
0I made the mayo the 1st time with rice wine vinegar only because I had it and the apple vinegar was expired. Husband loved it! “Best mayo he ever had! I made the apple cider vinegar but added a little garlic powder and white pepper. He likes it but noticed that change in flavor. Still loves the homemade version vs the other!
Patricia Mckee
0I have tried and failed this recipe a few times. Cannot figure out how to get it right. From the comments, I must be the only one that is having issues.
Wholesome Yum M
0Hi Patricia, I’m sorry you are struggling with this recipe. Make sure that all your ingredients are at room temperature before you start. When you put the immersion blender in the jar and start it, be patient. Let the ingredients fully emulsify and turn opaque before lifting the head and incorporating the rest of the oil. I hope you find these tips helpful.
Nancy
0Hi: I’m a long time user of this recipe….and have loved it. I have changed it frequently with garlic powder, dill etc…..never had a problem. Also loved making ranch dressing etc, with this as a base.. And, I must admit, maybe Ive been a little smug. Then it happened….it broke…and I’ve gone back to just the exact recipe..everything room temperature, etc. And it’s been several times now, and adding an egg yolk hasn’t fixed it. I’ve even tried large eggs, or omega or cage free…. Hope you can help…….I miss my Mayo…..I can’t go back to store bought.
Wholesome Yum M
0Hi Nancy, Are there any other variables that have been changed? Are you using a different jar or maybe different types of vinegar? Room temp ingredients are always key. I like to try the hot water tip first if the mayo doesn’t come together. I hope this helps!
Nancy
0Maya: thanks for your reply and the idea to check my apple cider vinegar. That was the problem, at least I think so,,,,I was down near the bottom of a jar of organic with the ‘mother’,,, and that must have affected the Mayo…. I just made two batches that are perfect with a new bottle of regular apple cider vinegar. I’ve enjoyed this recipe so much using it in other recipes,,,,,thanks for the recipe and your help.
Leslie McCullough
0Hi
Well I made the mayonnaise but it did not thicken and I was a bout to through it out when I remembered you had a section on how to restore broken Mayonnaise. I decided to use the Dion mustard method and it worked really well. the only problem with my mayonnaise is that it is very green because the avocado oil was green. Tastes fine just looks weird. Not sure what I did wrong in the original method though.
Wholesome Yum M
0Hi Leslie, I’m so glad you were able to make this recipe work for you! The most crucial part of this recipe is temperature. You want everything to be at room temperature before making this recipe. I hope this helps you next time!
Ana
0Is there a way to make this so that I am not serving raw egg?
Wholesome Yum M
0Hi Ana, There will always be a slight risk associated with using raw eggs, but if you are using pastured eggs that have been properly stored, then your risk is minimal.
Cj Wallin
0Looks like some had a similar experience….. I followed the recipe exactly and wasted $10 of ingredients to a thin, watery mixture. Suggestions?
Wholesome Yum M
0Hi CJ, Did you try any of the troubleshooting tips in the ‘How to Fix Broken Mayo’ section? I would try adding another egg first. Be sure that it’s at room temperature, which is important for the success of this recipe.
Chelsea Genteman
0Flavor is good. Of the 5/6x I have attempted to make this recipe- following ALL of the instructions (and tips) I have ended up with soupy salad dressing Not creamy thick mayo. And I AM careful with my ingredients and tools. Would not call this full-proof. Sorry. Maybe others will have better luck.
Debby
0I used avocado oil and followed recipe exactly. Fantastic! Love it!
Terraline Evans
0Question: I’ve tried both Kensington and Chosen Foods Avo Mayo and didn’t care for the taste in either. Before diving in with this, can you give an honest opinion of how this compares for taste? I’m hoping for closer to the usual Best Foods flavor- neutral. Thanks!
Wholesome Yum M
0Hi Terraline, For the most neutral flavor, you will want to use white vinegar in place of the apple cider vinegar and omit the mustard. Enjoy your mayo!
SARA
0Didnt work for me but had to use the wisk attachment cause my jar wasnt wide enough. 🙁 wasted a cup of avocado oil
Wholesome Yum M
0Hi Sara, This recipe really works best with the immersion blender, as stated in the recipe, not the whisk.
Chelsea Genteman
0Take 3! ORDER MATTERS! (Or you will have soup instead of mayo!) Follow instructions carefully. Egg, carefully add remaining ingredients. Carefully insert IB. Be patient as it ‘creams white.’ Thank you for the specific instructions. Flavor is good.
Chelsea Genteman
0Help! Why is my mayo more soup than mayo?
Abbey
0Hey! I followed this recipe to a T-and my Mayo came out super super thin and looked curdled. Idk what i did wrong ! I tried saving it but couldn’t and ended up wasting a cup of my precious avocado oil. Wahhhh
Wholesome Yum M
0Hi Abbey, Did you happen to watch the video in the recipe card? How did your mayo look in comparison? Did it turn opaque and creamy?
Beverly Watkins
0I LOVE this recipe!!! So quick and easy. I’ll never buy Mayo again! It’s extra good with fresh eggs from my free range hens. Thank you for all of your wonderful recipes. I’m a fan for life!!
Sandy
0This was my first time trying the recipe and it worked perfectly! I made sure the take the egg out of the fridge and really wait for it to warm up to room temperature. Followed the instructions and it made a really creamy mayo that tasted great and had a lovely texture. Thanks for a wonderful recipe!
Sherry
0Try number two…after reading other reviews (should have done that first!). Success! Left all ingredients out for a few hours to come to room temp. That was the secret! And the taste is good. Thank you for this recipe!
Erik
0This is so much better than I expected. I thought it would taste good but not that good. New favorite.
Beth
0I was able to make the recipe once but admittedly couldn’t repeat the coagulation miracle. I tried the above hacks without luck and even went so far as to thicken with cornstarch as to not waste my precious ingredients. I decided to use a second egg and voila’! I’m striking 100% with all batches. Room temp for everything and scrumpdidlyumptous every time.
Kim
0This was delicious, creamy & very easy! I followed recipe (with ACV) exactly. I tried hand blender (not immersion) method years ago with mixed success and gave up. Alas, I was out of mayo recently, and the nearest store is half an hour away. So…. Wholesome Yum to the rescue! Thanks for another awesome recipe. 🙂
Michele Even
0Does this taste like mayonnaise or “salad dressing,” (like Miracle Whip) which some people equate with mayo? I just tried a different recipe with similar ingredients and it did not work. Don’t want to buy an immersion blender if it doesn’t taste like mayo.
Wholesome Yum M
0Hi Michele, This is a mayonnaise, it does not taste like any of the store-bought mayos, as the flavor profile is more neutral.
Elle
0This worked perfectly! After reading extensively through the comments, I made sure both the egg and mustard were room temperature. Then I followed the steps as closely as possible. It came out great! After reading the comments, my guess is that the egg and mustard being at room temperature is the key. Thank you for this great recipe!
(P.S. I’m on the Candida diet, so I was looking for a recipe with apple cider vinegar and no sugar, and this fit the bill. Thanks again!)
Judy Hildreth
0HI Maya, Should I not worry about using raw eggs? I’ve always been careful about that, even giving up sampling raw cookie dough. LOL. Thanks for your response. Judy
Wholesome Yum M
0Hi Judy, There will always be a slight risk associated with using raw eggs, but if you are using pastured eggs that have been properly stored, then your risk is minimal.
Stacey
0Help! What am I doing wrong? Just threw out my fourth batch because all I get is liquid, it never thickens. It used to work but then that immersion blender broke and the new one is lacking . Do I blend on high or low? Thanks I would appreciate wisdom as I am tired of throwing out so much oil.
Wholesome Yum M
0Hi Stacey, Keep the head of the immersion blender at the bottom of the jar. Start on low power for about 20 seconds, then switch to high power. Do not lift the head of the immersion blender until the mayo turns opaque and thick at the bottom of the jar. Once it emulsifies, you can lift the head and incorporate the rest of the oil on top. Also, be sure your ingredients are all room temperature. Best wishes!
Susan Speerbrecher
0This Easy MAYO recipe is the most wonderful mayonnaise i’ve ever tasted, and I used to use Hellman’s and loved it, (as did Julia Childs) until I started being aware of all the bad ingredients in Hellman’s, and every other mayonnaise on the grocery store shelf. So I tried making my own.
I used room temperature eggs, high quality olive oil, and tried many different recipes. The results were always disappointing at best! I followed the directions, drizzled the oil into the food processor with it running, slowly, etcetera, etcetera,
and it usually came out runny, too olive oily, and just not good! And most certainly, NOT worth all the effort and the cost of ingredients!
Then came Maya!
First, using avocado oil instead of olive oil is genius! I like olive oil, but not when it smacks me in the face with its strong taste! The avocado oil is so much better! It’s more neutral, but still allows other flavors to come through.
Also, it’s so easy! You put all the ingredients into the jar, in a specific order, and just let the immersion blender do its thing! And it thickens in seconds! It’s like magic! I’ve never had it NOT do what it’s supposed to do – it always comes out thickened to the right consistency and a creamy dollop of heaven!
I’ve also made Maya’s Ranch dressing recipe using a cup of the wonderful Mayo recipe, and that’s fabulous, also! So now, I usually make a double recipe of the Mayo and then use half of it to make the Ranch. I think Julia would rate both recipes with 5 stars!
Bharat
0With that can this mayo be eaten with? Sorry, I am from India; we don’t use mayo so wondering with what keto meals I can eat with mayo with.
Would this mayo taste better with only yolk? I have many recipes online using only yolk, any particular reason you used egg white too?
Wholesome Yum M
0Hi Bharat, I have MANY recipes on the site that include mayo. Feel free to type ‘mayo’ into the search box for a list of recipes that all include it! As for the recipe, I believe using the whole egg gives the mayo the most neutral flavor. Recipes using just the yolks are much richer and ‘eggier’ in my opinion.
Cas Richards
0Finally I have a mayonnaise that works. I have had so many failures. A great recipe. Love it
Thank you so much.
Bharat
01) Can I use yolk instead of whole egg here?
2) Can I use homemade mustard instead of dijon mustard?
Wholesome Yum M
0Hi Bharat, Omitting the egg white is fine, but I would increase the number of yolks from 1 to 2. Homemade mustard should work fine as long as it has the same texture and consistency of dijon mustard.
Jamie
0Tried this for the first time and it went horribly wrong. I blended for 20 seconds at low on bottom of the jar before moving up and it ended up combined but too thin. Then my SO thought it needed more blending and it split really badly. So I tried with a new egg yolk in a clean bowl but it went gluey and I couldn’t keep whisking. Tried it on low in the food processor while adding the boiling water but it is just a separated, oily mess. Is it too far gone to save now?
Wholesome Yum M
0Hi Jamie, I think it’s best to start over. This method works well with a tall glass jar. Hold the blender at the bottom of the jar until the mayo starts to emulsify. Once it turns opaque and starts to thicken, you can raise the blender head up and incorporate the rest of the oil.
Jamie
0I did use a 32 oz wide mouth jar and blend at the bottom for 20 seconds. My immersion blender has 12 speed settings and I used the lowest one. Should I turn up the speed next time?
Wholesome Yum M
0Hi Jamie, Yes, you may want to change the speed or let the mayo blend for a few seconds longer to get it to emulsify.
Beverly
0My immersion blender only has one speed. If it starts out too fast will that cause this to fail? It also tends to “free wheel” sometimes; this will cause starting and stopping. Is that an issue? I’ll getting a new one. Just want to see if I can make this now or have to wait. Thank you!
Wholesome Yum D
0Hi Beverly, I don’t think you would have to buy a new blender for this recipe. The one you currently have should work just fine.
Rachel
0How long does it stay good in the fridge for?
Wholesome Yum M
0Hi Rachel, This mayo will stay fresh for 7-10 days.
Paula Waslen
0Finally made that. It is so easy and doesn’t break all the time!