Avocado oil mayonnaise is expensive to buy when you get the real deal and not the stuff that’s cut with canola or soy bean oil, which is super unhealthy. And since I’m not going to Costco as often these days due to crazy line-ups, I decided to have a go at making my own. Now that I have it down, I much prefer making my own fresh mayo as needed, without additives or preservatives.
This recipe is as easy as it gets, but you have to follow the instructions exactly to make sure it doesn’t “break” while making it. If you like the taste of olive oil mayo and want to save a little money (avocado oil is much pricier), try subbing some of the avocado oil with olive oil.
Keto Avocado Oil Mayonnaise Recipe
- 1 large egg, room temperature
- 1 teaspoon Dijon mustard
- 2 teaspoons raw cider vinegar
- ¼ teaspoon fine sea salt
- 1 cup avocado oil (May swap up to ⅓ cup with [olive oil] (not extra virgin) (https://amzn.to/2U3RbIu) if you want to use a less expensive oil and you’re ok with the taste.)
Crack the egg into the bottom of a tall, wide mouth glass jar or glass that’s wide enough to fit an immersion blender.
Gently add mustard, vinegar, and salt on top, trying not to disturb the egg. Carefully pour the oil on top. Do not whisk or stir.
Slowly submerge an immersion blender to the bottom of the jar where the egg is. Blend on low for about 20 seconds without moving, until you see most of the jar has turned white. At this point, slowly start to move the blender upward, without exposing the blender out in the air. When you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the mayonnaise forms. Close the jar with the lid (if using a jar) and store in the fridge for 7-10 days. Makes around 1¼ cups of mayo.
Did you make this keto avocado oil mayonnaise recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!