A glass jar full of homemade keto mayonnaise made in an immersion blender.
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Keto Avocado Oil Mayonnaise Recipe

3 Ways to make Keto Avocado Oil Mayonnaise
Course Appetizer
Cuisine American, Canadian
Keyword avocado oil mayonnaise, homemade mayonnaise, keto mayo, keto mayonnaise, paleo mayo
Prep Time 5 minutes
Total Time 5 minutes
Servings 20 tbsp
Calories 98kcal
Author Mira

Equipment

Ingredients

Basic Ingredients

  • 2 egg yolks
  • 1 tbsp lemon juice or lime juice, white vinegar, apple cider vinegar
  • 1 tsp dijon mustard optional
  • 1/2 tsp Himalayan salt
  • 1/2 tsp white ground pepper

For an Avocado Oil Mayonnaise

  • 240 ml avocado oil cold pressed & refined

For an Olive Oil Mayonnaise

For an Olive Oil/Avocado Oil Mix Mayonnaise

For an Avocado Oil/Coconut Oil Mix Mayonnaise

  • 160 ml avocado oil cold pressed & refined
  • 80 ml fractionated coconut oil

Instructions

Immersion Blender Method

  • Add the yolks, lemon juice, salt and dijon mustard to the blender cup. Pour the oil over.
  • Take the immersion blender stick and put it in the cup all the way to the bottom. Start pulsing the egg yolk for a few seconds and once you see the yolk start to thicken up and become light yellow, start moving the stick up and down until all of the oil has become mayonnaise. The whole process should take less than 30 seconds.

Food Processor Method

  • Drop the egg yolks, lemon juice, dijon, sea salt and black pepper into a food processor. Pulse it for 10 seconds to combine.
  • Slowly add, in a thin steady stream, the oil a 1/4 cup at a time while your food processor is still running. (My food processor has a tiny hole where I can add 1 tbsp of liquid at a time and it will make sure to add the liquid in a thin steady stream)
  • Keep pulsing until all of the oil has been added and your mayonnaise has thickened.

Whisk Method

  • Add 1 tbsp of water to a medium sized bowl. Mix all of the ingredients for the mayo together in separate bowl. The oil and yolks will look completely separated.
    Slowly start to drizzle the mixed oil in the bowl of water and start whisking vigorously. You'll see mayonnaise getting formed immediately. Do not ever stop whisking and continue pouring the oil until all of it has been poured.
    Once all of the oil has been poured, you'll have a really smooth mayonnaise.
  • Here, you can add any spices you want.
  • Once the mayo is done, transfer it to a jar/tupperware and refrigerate. It will keep good for about 8-12 days.

Video

Notes

How to fix a broken mayo?
Cold Water.  Add 1 tablespoon of cold water to a bowl and slowly drizzle in your broken mayo while mixing vigorously.  Your homemade mayo will thicken up instantly.
Tips & Tricks
  • Make sure to drizzle the oil slowly for whatever method you choose to make your mayo with.  If you add your oil too quickly, the mayo will break.
  • Make sure to use cold pressed and refined avocado oil as the non-cold pressed version tastes absolutely rancid.
  • Instead of avocado oil, you can use extra light olive oil, fractionated coconut oil or MCT oil.
  • Instead of lemon juice, you can use lime juice, apple cider vinegar or white vinegar.
  • For a thinner mayonnaise, add a few tablespoons of almond milk and mix well.
  • For a thicker mayonnaise, add an egg yolk and mix well.
  • The dijon mustard is completely optional.  It just helps with flavor. 

Nutrition

Serving: 1tbsp | Calories: 98kcal | Carbohydrates: 0.15g | Protein: 0.27g | Fat: 11.06g | Saturated Fat: 1.54g | Polyunsaturated Fat: 1.22g | Monounsaturated Fat: 8.27g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 3mg | Fiber: 0g | Sugar: 0.04g | NET CARBS: 0.15g