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Home » Recipes » Snacks

Avocado Oil Mayonnaise

By Erin · June 8, 2020 · Updated October 1, 2021 · 2 Comments

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Gluten FreeDairy FreeVegetarianWhole30Paleo
mayo in a jar with text overlay

Learn how simple it is to make your own Avocado Oil Mayonnaise in just 8 minutes with only 5 ingredients. It's made with egg, vinegar, mustard, lemon juice, and avocado oil, and it's Paleo+Whole30, too!

mayonnaise in a jar

Truthfully, we're pretty big mayo fans in our household, which is why I figured it's about time that I start making my own! If you feel the same, I pinky promise you'll love this avocado oil mayonnaise recipe.

Recipe features

  • It's quick and ready in under 8 minutes
  • The recipe calls for only 5 ingredients
  • It pairs perfectly with chicken salad or tuna pasta salad

What you'll need

mayonnaise ingredients with text overlay

  • Egg - You only need 1, but an egg is an absolute MUST for this recipe
  • Vinegar - White distilled vinegar
  • Lemon juice - Use fresh lemon juice only
  • Dijon mustard - A little bit goes a long way. Can sub regular mustard, though it will alter the flavor a bit.
  • Avocado oil - This recipe has only been tested with avocado oil, but if you NEED a substitution, regular olive oil (not extra virgin) should work

Step-by-step instructions

Step 1: Add eggs to your food processor and pulse for 20 seconds.

egg in food processor

Step 2: Add vinegar, lemon juice, mustard, and salt to your food processor and pulse for 20 more seconds.

ingredients in a food processor

Step 3: With the food processor still running, add avocado oil in through the time A LITTLE AT A TIME. <<This is key!

What I recommend doing: Pour avocado oil into a glass measuring cup. Then, use a ½ teaspoon measuring spoon to spoon the oil into the food processor. Do this for 2 full minutes. Then, slowly pour the oil in through in a very fine stream. Once almost all of the oil has been poured, you should notice the mixture begin to thicken into mayonnaise.

oil being poured through the top of a food processor

FAQs and Tips

Do I have to use avocado oil?

Technically no, because mayo can be made with other oils. However, I only tested this recipe with avocado oil. If you are looking for a substitution, try regular olive oil (not extra virgin).

How long will this last?

This mayo should keep for up to two weeks in the refrigerator

Can I freeze mayo?

I wouldn't recommend it.

Does this fit my dietary needs?

This mayo recipe is gluten free, dairy free, Paleo, and Whole30-friendly.

jar of mayonnaise

Recipes to make with homemade mayonnaise

  • Whole30 Chicken Salad
  • Tuna Pasta Salad
  • Pan-Seared Salmon Burgers
  • Chipotle Deviled Eggs
  • Spicy Lamb Meatballs

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

mayonnaise in a jar

Avocado Oil Mayonnaise

Learn how simple it is to make your own Avocado Oil Mayonnaise in just 8 minutes with only 5 ingredients. Plus, it's Paleo+Whole30, too!
5 from 1 vote
Print Pin Rate
Prep Time: 8 minutes
Total Time: 8 minutes
Servings: 8
Author: Erin

Ingredients

  • 1 egg
  • 1 tablespoon distilled white vinegar
  • 1 ½ tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt
  • 1 ¼ cup avocado oil

Instructions

  • Add egg to your food processor and pulse for 20 seconds.
  • Add vinegar, lemon juice, mustard, and salt to your food processor and pulse for 20 seconds.
  • Pour avocado oil into a glass measuring cup. Then, with the food processor running, use a ½ teaspoon measuring spoon to spoon the oil through the top of the food processor. Do this for 2 full minutes. Then, slowly pour the oil in through the top in a very fine stream. This is important! The key is slow and steady with this, so make sure to add the oil in small drops at first, then once you speed it up and are actually pouring, make sure to still pour slowly.
  • At this point, the mixture should resemble mayo! It might take until the very end to finally change textures, so be patient.
  • Store mayo in a jar in the refrigerator for up to 2 weeks.

Notes

Storage: store mayo in a jar in the refrigerator for up to 2 weeks 
Substitution: this recipe was only tested with avocado oil, but if you HAVE to substitute, use regular olive oil (NOT extra virgin)

Nutrition

Calories: 39kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 88mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Mary says

    January 07, 2023 at 10:26 am

    Dumb question - is the oil amount 1/4 cup or 1 1/4 cups?

    Reply
    • Erin says

      January 07, 2023 at 11:01 am

      Not a dumb question! It's 1 1/4 cup

      Reply

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