Easy Avocado Oil Mayonnaise Recipe So Delicious You Will Want it on Everything!
I love mayonnaise — truly. When I follow the Egg Fast I use even more than usual, and I got tired of finding store-bought mayo made with canola or soybean oil. That’s why I started making my own avocado oil mayonnaise. It’s simple, keto-friendly, and tastes great on everything. There’s a printable recipe card in this post if you want to save or print the recipe.
If you’re curious how this avocado oil mayo fits into a keto lifestyle, I discuss fats and oils suitable for keto elsewhere; avocado oil is one of the healthier options.
Is Avocado Oil Mayonnaise Better Than Regular Mayonnaise?
Many commercial mayonnaises use oils high in omega-6 fatty acids or that have been partially hydrogenated. I prefer avocado oil because it offers a better fatty acid profile and several health benefits. Avocado oil contains primarily monounsaturated fats, which may help lower cholesterol and support skin health and healing. For that reason, swapping processed seed oils for avocado oil in homemade mayonnaise is a healthier choice.
Making mayonnaise at home is very easy. All you need is a wide-mouth jar and an immersion (stick) blender. A regular blender can work if you have experience, but the stick blender is forgiving and convenient.
The recipe is also versatile. Use the base mayo and add flavors—dill, cilantro, curry powder, chipotle, or other seasonings—to make flavored mayos. In the photos here I used a teaspoon of dried cilantro.
Why Use Avocado Oil For Mayonnaise?
A quick warning: don’t use extra virgin olive oil for homemade mayonnaise. While it’s healthy, its strong flavor can make the mayo bitter or unpleasant. The key to successful homemade mayo is using a neutral-flavored oil so the emulsion sets and tastes clean. Avocado oil works well because it’s mild and nutritious.
How To Make Avocado Oil Mayonnaise – Recipe
Ingredients
- 1 cup avocado oil
- 1 large egg (bring to room temperature)
- 1 teaspoon yellow mustard — do not skip; it helps the emulsion set
- 1 teaspoon dried herbs (optional — e.g., cilantro or dill)
- Himalayan sea salt, a few twists or to taste
Put it All Together
Place all ingredients in a wide-mouth jar. Insert an immersion blender and blend until the mixture emulsifies and becomes creamy like mayonnaise. That’s it — quick and reliable.
If you prefer a regular blender, you can use it, but it requires more control: start by blending the egg and flavorings, then slowly drizzle in the oil to form a stable emulsion. For most home cooks, the immersion blender method is faster and more foolproof.
Once prepared, you can customize your mayo with herbs, spices, garlic, lemon juice, or hot sauce to create a range of flavored spreads and dressings. Store homemade mayo in the refrigerator and use within about a week.
Avocado Oil Mayonnaise Recipe
1 cup
10 minutes
10 minutes
Delicious, keto-friendly avocado oil mayonnaise you’ll want to try right away.
Ingredients
- 1 cup avocado oil
- 1 large egg (allow to come to room temperature)
- 1 teaspoon yellow mustard — Do Not Forget This! It helps the mayo set better
- 1 teaspoon dried herbs (optional — cilantro, dill, etc.)
- Himalayan sea salt (a few twists or to taste)
Instructions
Put all ingredients in a wide-mouth jar. Using an immersion blender, blend until the mixture emulsifies and resembles mayonnaise.
Notes
Nutrition shown is for 1 tablespoon of finished mayonnaise.
Nutrition Information:
Yield: 18 tbsp
Serving Size: 1 tbsp
Amount Per Serving:
Calories: 117
Total Fat: 13g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 11mg
Sodium: 34mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g
Nutritional information is approximate and provided as a courtesy.
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