I love mayo! Since I can’t do dairy, mayo ends up being a staple. I avoided making my own for years. For some reason, I have always been a little intimidated. Turns out, it’s actually pretty simple and easy. This avocado oil mayonnaise recipe has become my go-to mayo recipe. It’s delicious in my egg salad, tuna salad, or as a salad dressing base.

The problem with commercial mayo is that it’s always made with inflammatory oils. Either soybean oil, canola oil, or some other oil that doesn’t come from naturally oily food. These oils cause systemic inflammation, which leads to chronic illness.

So far, avocado oil has been my choice for quick mayo to keep in the fridge on the regular. But, I’ve also been experimenting with other oils including olive oil and bacon grease. Bacon grease mayo is a bit more difficult because the fat is saturated. Saturated fats are solid at room temperature, so you have to warm them up before you can make mayo out of them, which can be tricky since raw eggs are involved. So, for now, this avocado oil mayonnaise recipe is my go-to mayo recipe.

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If you make homemade mayonnaise, I’d love to know which oils you prefer. If you’ve mastered using saturated fats like bacon grease, I’d love to hear any tips or tricks you’ve learned in your process.

Avocado Oil Mayonnaise

Industrial seed and vegetable oils are one of the most inflammatory foods available. It's important to remove these from your diet and replace with healthy fats and oils. This avocado oil mayonnaise recipe is quick, easy, and much better for your body.

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Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Course: Sauces

Cuisine: French

Servings: 20 Servings

Calories: 100kcal

Author: Heather Cooan

Ingredients

• 1 Room Temperature Whole Egg
• 1 Tsp. Dijon Mustard
• 2 Tsp. Apple Cider Vinegar or Lemon Juice
• 1/4 Tsp. Sea Salt
• 1 Cup Avocado Oil

Instructions

• Crack the egg into the bottom of a tall, wide-mouth glass jar.
• 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 place immersion blender into jar directly over the egg yolk.
• Hold immersion blender still and blend on low for 20 seconds or until you see most of the jar has turned white. 
• Slowly start to pull the blender up toward the mouth of the jar. Without lifting the blender out of the oil, move the blender up and down into the mixture slowly to blend the remainder of the oil. You may need to tilt the blender slightly to get all of the oil to blend.
• Store the homemade paleo mayonnaise in the jar, in the refrigerator.

Nutrition

Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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