Avocado Oil Mayonnaise (Whole30, Keto, Low Carb)

Who doesn't LOVE mayonnaise?!

This recipe has become a regular in our house.  It only takes a couple of ingredients and a few seconds to create a deliciously healthy mayonnaise.

I have seen an avocado oil based mayonnaise on so many websites that I am unsure of who to thank.  With that being said, I knew I had to make it my own by adding a little spin to it.

What is Avocado Mayo?

Avocado mayo is exactly what it sounds like.  By combining avocado oil and eggs, you have the fundamental recipe for the mayo.  I was amazed at how easy this recipe came together.  In under 1 minute, I had avocado mayo that was not only out of this world delicious but also SIGNIFICANTLY healthier and cheaper then the store bought brands.

Why not just eat regular mayo?

Have you ever REALLY looked at the ingredients in regular mayo? If you have any store bough mayo in your house, look now!  You will certainly notice that most brands contain not only added sugars, but also canola and soybean oils.  I recently noticed that Hellman's has a new line of mayonnaise.  They call it Avocado Oil Mayonnaise Dressing...sounds good, right? WRONG!  When you look at their list of ingredients, you will notice that it still contains canola, soybean oil, sugar and modified corn starch.

Why are these ingredients so bad?

Here is a brief explanation as to why the main ingredients in commercial mayo are not good for your health:

• Canola Oil :  is a GMO product.  The plant it is derived from was created in a lab and was designed to be able to withstand high doses of Round-Up weed killer.  Studies have shown that the use of this oil also causes an increase in heart disease, inflammation and strokes.
• Soybean Oil :  has a high Omega-6 to Omega-3 ratio (7.4:1)  The higher the Omega-6 ratio, the more inflammation is produced.  The optimal  ratio of Omega-6 to Omega-3 is 1:1.  Soybean oil’s ratio is 7x higher then the healthy range! Studies have shown that this oil leads to an increase in inflammatory markers.  Inflammation is our body's number one enemy when it comes to staying healthy.

Have I scared you yet into making your own mayo?  Honestly, as intimidating as it may seem, it is truly no harder than making a pot of coffee!

Here is all you need to make your own homemade mayo:

• • egg
  • avocado oil
  • vinegar and spices
  • immersion blender

If you don't own an immersion blender yet, I suggest that you get yourself one immediately.  I absolutely LOVE my KitchenAid  3-Speed Hand Blender.  This tool is invaluable for pureeing soups, making smoothies and of course, making mayo.  This model even comes with an attachment that can be used to chop up vegetables.

The key being a successful "mayo maker"

The most important detail in order to make this mayo, is trapping the egg yolk.  Make sure that the bottom of the container and your immersion blender are holding the egg yolk down.  This creates a vacuum which allows the avocado oil to be slowly combined with the egg yolk.  If you do not trap the egg yolk, you will end up with a very liquid mayo. Although it will still taste good, it will not have the texture that we all love.

As for the vinegar and spices, I tend to add these after I have created the mayo.  Since I like to make different flavors (wasabi, sriracha, dill...) I simply stir in the ingredients at the end.  By adding the spices at the end, 1 batch of mayo can be used in a variety of different dips and spreads.

If you have ANY trouble making this mayo, please do not hesitate to contact me and I will help walk you through it.

Avocado Oil Mayo (Whole30, Keto)

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5 from 2 reviews

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This recipe only takes a couple of minutes to make with only a few basic ingredients.

• Total Time: 5 minutes
• Yield: 24 tbsp 1x

Ingredients

Units USM Scale 1x2x3x

• 1 cup Avocado Oil
• 1 egg
• ⅛ cup apple cider vinegar (can use white vinegar instead)
• 1 tbsp mustard
• 1 tbsp horseradish (can omit)
• salt, pepper and any additional spices (try Frank’s hot sauce or ginger with coconut aminos)
• 1tbsp garlic
• 1-2 tablespoon pickle juice (add to get desired consistency)

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Instructions

1. Add oil to the immersion blender container.  Crack egg into container and allow egg to sink all the way to the bottom.
2. Trap egg yolk between the immersion blender and the base of the container.  While keeping the immersion blender all the way down, turn on blender.
3. DO NOT move immersion blender until all oil has been blended.  Slowly lift out blender to gradually incorporate the last bit of oil.  Add in mustard, vinegar, salt, pepper and spices.  Combine well.
4. Store in the refridgerator for 1 week.

Notes

• to make the mayo last longer, add ½ tbps of whey protein powder (unflavored). Mix well and leave on the counter for over 8 hours.  This will allow the mayo to ferment and can then be stored in the refridgerator for up to a month.
• Use any spices to change things up.  Try wasabi and ginger or add some hot sauce for a spicier mayo

• Author: Cat
• Prep Time: 5 minutes

Nutrition

• Serving Size: 1 tbsp
• Calories: 86
• Fat: 9.5 g

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