I don’t know about you but I couldn’t live without a fridge full of healthy sauces and dressings. Especially avocado mayo. It’s one of the fastest ways to brighten up a dish. And when you have this super easy and thick avocado oil mayonnaise recipe, there’s no reason not to have some in your fridge at all times.
When I first started eating healthier, I was so shocked at the amount of additives in a store bought jar of mayo. I soon discovered avocado oil mayonnaise, a healthy paleo alternative to many standard mayo options. But, these are expensive and they still sometimes have ingredients I’d rather avoid.
Sure, you can buy avocado mayo from some great paleo brands. But why do that when you can make your own homemade mayonnaise with avocado oil using just 5 ingredients and make it in under 5 minutes? It’s so easy and fast!
Is Avocado Oil Mayonnaise Paleo and Keto?
This avocado mayonnaise recipe certainly is both paleo and keto. Avocado oil is a great healthy fat, being rich in oleic acid (a monounsaturated omega-9 fatty acid). The carb count of avocado mayo is extremely low (nearly zero) and fine for a keto diet, as well as a paleo diet.
How To Make Avocado Oil Mayo
This recipe for avocado oil mayo can be whipped up in minutes. You won’t believe how easy it is to make avocado mayo and will wonder why you’ve never made it before!
All you need to do to make homemade mayonnaise with avocado oil is:
- Place the eggs, vinegar, lemon juice and mustard into a jar.
- Mix with an immersion blender to combine.
- Slowly, ever so slowly, stream the avocado oil into the jar and continue blending with the immersion blender to combine.
PRO TIP: Don’t add the oil too fast! If you add the oil too quickly and don’t allow the mixture to combine slowly, the avocado mayo can split. So, go SLOW!
After blending, give it a good stir with a spatula and cover the jar with a lid.
How Long Does Homemade Mayonnaise With Avocado Oil Last?
Every time I make this homemade mayonnaise with avocado oil, it tends to disappear really fast. However, if you are lucky enough to have any left over, this avocado mayonnaise recipe will keep for about a week in the refrigerator.
How To Store Avocado Mayo
Since the avocado mayonnaise contains raw egg, it’s super important to keep it in the refrigerator. You should also keep it in a lidded container to prevent a skin forming on top of the mayo.
If a skin does form on the mayo don’t worry – it is still perfectly good to eat. It just might not look so pretty. Just give it a stir.
Does This Avocado Mayo Recipe Have a Really Strong Taste?
I love the taste of avocado mayo. I find it ever so slightly more ‘savory’ in taste than regular mayo, but the taste isn’t overpowering.
TIP: Make sure you use a light colored, neutral tasting avocado oil – NOT extra virgin. If you use extra virgin avocado oil, the taste of it will come through in the homemade avocado mayo.
Is It Safe To Make This Avocado Mayonnaise Recipe With Raw Egg?
Provided you use a really fresh egg and use a good quality free range egg, you’re pretty much always going to be fine. Statistically speaking, only 1 in every 30,000 eggs is contaminated with salmonella and tends to be found in mass reared chickens that are not well kept.
TIP: Many homemade mayonnaise recipes recommend making avocado oil mayo with eggs that are at room temperature. Although I do find that this gives a quicker and super thick result, if you only have eggs that have been in the refrigerator or you have just brought them home from the store, simply put them in some warm water to bring them to room temperature.
Can You Make This Avocado Mayonnaise Recipe In A Regular Blender?
Yes, you can make avocado mayo in a blender. The trick is to keep the blender running at all times and add the avocado oil to the mixed base ingredients super slowly. After many tests, I find that the immersion blender is a far more reliable way of making avocado mayo. The result is thicker and shinier, and it tends not to split.
Just look at how thick it is!!
Ideas For Serving Avocado Oil Mayo
The possibilities are endless! There aren’t many savory dishes that don’t taste better with a spoonful of this delicious thick homemade mayonnaise with avocado oil. Here are some of my favorites to try:
- Paleo Bread – A staple to make a paleo sandwich with avocado oil mayonnaise!
- Crispy Yuca Fries – I can’t be the only one that loves fries and mayo together, right?!
- Veggie Packed Turkey Burgers – Burgers go perfectly with mayo.
In fact, try it with any of these paleo salad ideas for dinner and I promise you won’t be disappointed.
Avocado Oil Mayo Recipe:
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EASY Avocado Oil Mayonnaise Recipe
An EASY homemade avocado oil mayo recipe! Learn how to make avocado mayo in just 5 minutes with 5 ingredients - with a trick for THICK avocado oil mayonnaise at home.
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- 2 large Egg yolks (at room temperature)
- 1 teaspoon Lemon juice
- 1 teaspoon White wine vinegar
- 1/4 teaspoon Sea salt
- 1/4 teaspoon Dijon mustard
- 1 cup Avocado oil
More TIPS about this paleo recipe in the post above!
Place the egg yolks, lemon juice, vinegar, salt, and mustard in a jar and blend using an immersion blender until combined and slightly thick. This takes about 30 seconds.
SLOWLY stream in the avocado oil into the mixture a little at a time while blending continuously using the immersion blender. You may have to move the blender up and down within the jar to incorporate the oil. It should start to thicken immediately.
Keep going until you've added 1 cup of oil and then give it a good stir with a spatula. It should be VERY thick.
Transfer to a lidded container and refrigerate.
Serving size: 1 tablespoon
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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My mayo never thickened. Not sure why
Wow! I’m amazed at how easy this was and it’s forgiveness with substitutes. I didn’t have lemon juice or white wine vinegar so I just used two teaspoons of apple cider vinegar. I used Dijon but also added a tiny bit of spicy brown mustard too.
I’m always apprehensive about making mayo because I’ve tried other recipes and for some reason they just didn’t turn out. I’d have loose oil with egg in it, liquid-y and unusable. THIS recipe worked beautifully in making a THICK, delicious mayo!
Thanks for the recipe, great job!
Hey! If I’m trying to avoid the vinegar in Dijon mustard, would mustard powder work possibly? Or is it the texture of the Dijon that’s needed? Thank you!
Now this recipe is for REAL honest to goodness mayonnaise, (only better in many ways).
This recipe is –> the best. Yes, it really is.
I think it may be better to use only egg yolks. BTW the star rater always makes a five.
This avocado mayo is simply THE BEST!!!! It’s so good for you and I am a total mayo lover. Get away from all those bad oils that cause inflammation! Inflammation leads to disease and you can break the chain of disease by removing all those bad oils. BestFood mayonnaise is no longer the best! You can do this! Once you try this you will never go back! I like mine zesty so I add extra lemon and a dash of Apple cider vinegar.
This will also work with any mayonnaise recipe with any oil! I’ve made homemade Miracle Whip, avocado oil mayonnaise, olive oil mayonnaise, and they all turn out the same! If you want to sit there and drizzle the oil into the blender very slowly go right ahead
You don’t have to slowly drizzle the oil into the ingredients in the blender to make mayonnaise! All you do is add room temperature eggs to the bottom of the jar and then add the ingredients and then add the oil and then stick the immersion blender down to the very bottom and start mixing while bringing the blender up very slowly to the top. Once you reach the top then you can just go back and forth mixing the mayonnaise until it’s done.
I made your mayo (seems yummy) and was getting super thick, as promised, however, when almost the entire 1c avacado oil was poured in, it all of a sudden got super thin. Not sure what I did incorrectly…perhaps I ‘over blended’ it? Would love to hear you thoughts so that I can correct for next time. It’s tastes amazing but is super thin and quite ‘pourable’.
Hi… how much does this make please? Can you double the recipe without any problems? Thank you… it looks great.
Hi Carol, It makes about 1 1/4 cup (20 tablespoons). Sometimes doubling it works and sometimes it has trouble coming together. Since it’s so fast to make, I think it’s safer to just make 2 batches. You can store them together afterward.
I wasted my first few batches of homemade mayo before figuring it out. I make sure to whip the eggs and ingredients before adding oil. Thoroughly. A Vitamix doesn’t work. Once I switched to a hand held mixer, nothing but success. Be patient and add the oil slowly.
10 total minutes. Blending the yolks brings them to room temp almost instantly but I let it blend for a solid 30 seconds. Great recipe. I add Worcestershire sauce.
My only question is how long this will keep?
Thank you for the tips, Ryan! It should last about a week, sometimes a bit longer.
Just made this recipe and used red wine vinegar instead of white wine vinegar. I want to try next time with apple cider vinegar. Turned out so thick and delicious!! I used a Thermomix to make it and it was super easy. Will definitely make it again! Thanks 🙂
I made this just today. If you are having the trouble listed above (&/or you are using smaller eggs), I recommend adding 2 extra egg yolks to make sure you have at least 1/3 cup yolks. Keep the rest of the recipe the same… or add a little more mustard or vinegar to taste like I did (as I only had rice wine vinegar today). It really is delicious and thick.
Can you use balsamic instead of white wine?
Hi Diane, I don’t recommend that. Mayo with balsamic vinegar would taste pretty strange.
Where’s the recipe? I scrolled up and down twice through the hundred images and ads but no recipe.
Hi Cheryl, there are 5 images and ads are how food bloggers make a salary, apologies if this offends you. We were having technical difficulties today trying to update recipes with a “jump to recipe” button as well as nutritional graphics to make the FREE recipes even more valuable to our readers. The recipe card is back up, hope you enjoy the new features.
I tried this recipe. It actually worked great until I got down to just below half a cup and then it started to get runny and just broke altogether. The eggs were not room temp but I don’t know if it would have made a difference or not.
me too, started breaking at half a cup, I think using a whole egg instead of yolks may correct that, It did taste scrumtious!!
Hi Lauren, Yes, the eggs have to be at room temperature. Hope you’ll try again!
Such a bummer! I followed directions exactly and ended up with thin, egg yolk soup 🙁 tried adding a third egg (white and all) to thicken and no dice. Bummed to waste the ingredients.
You now have a hollandaise sauce. Don’t fret.
I like more lemon taste in mine do I’ll add twice as much juice next time
Good recipe but the only way I could get it to thicken is by adding the egg whites too. Can just chuck all ingredients together and use immersion blender to whizz it all up. No need to add oil slowly.
Angie, I am so thankful you left this suggestion. I had soup and wondered what I was going to do until I saw your comment. I added in the egg whites and all was okay! I think it needs a touch of sweetness, but that may just be my preference or that I didn’t chill it before using it. It turned out creamy and thick.
Just made this according to the recipe except had to add a little water while blending because it was so thick. Turned out beautifully and delicious! My first try at making homemade mayo. Thanks for a great and healthy recipe!
I had the opposite problem. I felt like a cup and a quarter of mayo that can only last 1 week was too much Mayo, so I cut everything in half and then my containers were too big, and the immersion blender couldn’t quite get to all the ingredients so I started with my mini blender. Then I moved it into the bigger container when I felt I had enough and the problem was that at half the oil added (so we’re talking a quarter of a cup of oil), the Mayo was so thick the immersion blender was useless. I just stopped there because it was very thick. It tasted good except for the lemon overpowering it a little, but that could have been because I use the Sicilia lemon juice instead of a fresh lemon. It’s good enough that I will try it again and be a little more careful because, as usual I paid the price for tweaking the recipe before I was familiar with it.
We had trouble getting it to thicken as well. We used a mixer with the whisk attachment in a bowl and it worked perfectly. Our immersion blender wouldn’t quite reach the ingredients in the bottom of the jar which is why we went with the whisk. We’ll probably add a bit more vinegar and a pinch of paprika to the next batch.
For those who’ve had bad luck, please know – a basic tenant of all mayonnaise making is that the eggs MUST be at room temperature.
Ok now I know why I can’t get this to thicken!!!! Will try that next. Tx
Yum! I too had trouble though, and I’ve made paleo mayo before but always with my Vitamix.. To get it creamy I added some egg white in at the end and immediately it changed over. Tastes delicious, thank you!
I just attempted to make this. It was looking really good until I got with 1/4 cup oil left and it turned to liquid As this was my first attempt at every making it I decided to try a second batch with the same result. Added some egg white which was mentioned in an earlier comment but that did not help.
What a total waste of perfectly good ingredients!!! All I have is egg soup!
Hi Donna, I’m sorry you didn’t have much luck with this recipe. I’ve made it dozens of times and it always turns out super thick, hence the name. Can you tell me if you used an immersion blender?
I did indeed
I have made homemade mayo with avocado oil about 5 times…with this recipe and another similar one. I have broken the emulsion EVERY SINGLE TIME. Eggs were at room temp. Everything is going fine, until I have about 1/2 to 2/3 of the oil in and at that point is when it breaks. I have been able to fix it, but it really is a pain and stressful to think of wasting a whole cup of expensive avocado oil. I’m not sure I will bother doing it again. The way I have fixed it is to start again with another egg yolk, just a little bit of mustard, vinegar, and lemon juice and pour the broken emulsion into it in a stream just like originally with the oil. Don’t throw it away! Such a waste of good oil! If you can get it to work, it really is good!
I made it one time before this and the key is not to blend it too long or it breaks down…
If your mayo breaks, add a tablespoon or so of the leftover egg whites. I just made this recipe and broke the mayo. Added a bit of the white and now it’s thick and delicious! I turned some of it into homemade creamy ranch dressing for my chicken salad tonight. Yummy!!!
I messed up the first try too, used the bad one to make a coleslaw and it turned out good.
How long will this last in the fridge? Also, could I use olive oil instead or avocado oil?
You can definitely use olive oil but it will have a stronger olive oil based flavor. It keeps for about a week!
First – these pictures are gorg! I bet it tastes awesome and I sorta wish I could slather up a BLT with this homemade mayo.
I’m a big condiment fan too, but gotta admit, I’ve never thought about making any at home. With this recipe I decided to change that 😀 This was delicious!
Ashley - Forking Up
I’ve broken my mayo too many times to count. Never tried with avo oil though! Will have to do that next.
Usually the problem of “splitting”. Mayo is that the oil is added a little too quickly in the beginning… literally add a few drops, mix, then a few more,,mix, then a very slow drizzle of oil…
Citra Kale @Citra's Home Diary
This is awesome Lauren. I love homemade mayo as well and mostly make it with olive oil. Yours looks so creamy and thick. I’ll Try to find avocado oil on my local market.
here’s my dilemma. I could eat that… like in one sitting. That’s okay right?
Totally Ok! 😉
Beverley @ Born to Sweat
ahh this looks so velvety and delicious! when i lived in Spain there was ALWAYS homemade mayonnaise in the fridge. it was THE BEST. i love that you made this with avocado oil with all those healthy fats!!
Love this! I am very anxious to try it (especially on a BLT!)
Thanks Shelby! It would be FANTASTIC on a BLT!
Could you do apple cider vinegar or just white vinegar instead of the white wine vinegar to cut the sugar?
Sure! It will be a tad stronger but I love the taste of ACV