This homemade avocado oil mayonnaise is rich and creamy, and made with just a few simple ingredients. Blended in minutes with egg yolks, Dijon mustard, lemon juice, apple cider vinegar, and avocado oil, it contains no preservatives, added sugars, or seed oil blends. The result is a smooth, flavorful mayonnaise perfect for sandwiches, salads, dressings, and dips. Naturally low carb, keto-friendly, and made with real-food ingredients
Ingredients
Equipment
Method
- In a 4-cup liquid measuring cup or medium mixing bowl, combine the avocado oil and xanthan gum. Whisk thoroughly until the xanthan gum is completely dispersed and no clumps remain.
- In a wide-mouth pint jar, combine the egg yolks, Dijon mustard, apple cider vinegar, lemon juice, and salt
- Insert immersion blender (turned off)
- Pour the avocado oil mixture into the jar over the egg mixture. Let everything settle for about 30 seconds.
- Turn the blender on high and hold it stationary for 15–20 seconds. A thick mayonnaise should begin forming at the bottom of the jar.
- Once the emulsion is established, slowly raise the blender through the oil, allowing the remaining oil to incorporate into the mayonnaise.
- Move the blender up and down a few times until the mayonnaise is completely smooth, thick, and uniform.
- Taste and adjust seasoning if needed. Add more salt, lemon juice, or vinegar to suit your preference.
- Cover and refrigerate immediately.
Notes
Use 2 yolks for a lighter mayonnaise.
Use 3 yolks for a richer, firmer mayonnaise.
f the mayonnaise is thicker than desired, blend in 1–2 teaspoons of water. For those who prefer extra stability, a small amount of xanthan gum can be added as an optional ingredient. It helps create a thicker texture and reduces the chances of separation during storage, but the recipe works well without it, especially when made with three egg yolks. Store in a tightly sealed container in the refrigerator and use within 5–7 days.
Use 3 yolks for a richer, firmer mayonnaise.
f the mayonnaise is thicker than desired, blend in 1–2 teaspoons of water. For those who prefer extra stability, a small amount of xanthan gum can be added as an optional ingredient. It helps create a thicker texture and reduces the chances of separation during storage, but the recipe works well without it, especially when made with three egg yolks. Store in a tightly sealed container in the refrigerator and use within 5–7 days.
