I thought the next recipe in the condiments series should be homemade mayonnaise. My favorite is using avocado oil to make mayonnaise because it is heart healthy and has a neutral flavor. No longer do I buy avocado oil mayo at the store because it is so darn expensive. $8-$9 for a 12 ounce jar!?
My homemade mayo recipe costs under $4.50 for 12 ounces and uses way better ingredients than store bought. The cost is not the only reason to make this mayonnaise recipe at home. It uses a high quality pasture-raised egg yolk, and the flavor and texture are way better than anything you can buy. After you make this mayonnaise recipe, check out my homemade sugar free ketchup and low carb sweet and tangy BBQ sauce.
How Make Make Avocado Oil Mayonnaise
Make this homemade mayo recipe by adding 1 room temperature egg yolk to a large bowl. I only buy pasture-raised eggs as they taste better and have higher nutrition than cage free or free range. Add 1 teaspoon of Dijon mustard, 1/2 teaspoon of good quality salt, 1 tablespoon of fresh lemon juice, and whisk well.
The goal of making homemade mayo is to emulsify fat into fat, which is not an easy thing to do. So to make this happen, you will need to slowly drip one cup of good quality pure avocado oil while whisking the entire time.
Yes, I am serious. You really need to add the oil drop by drop for the first half and whisk well the entire time. Otherwise the homemade mayonnaise will break, meaning the oil will separate from the yolk and it will look like soup. Once half of the oil is added to the egg yolk, add 1 tablespoon of cold water to help loosen the consistency. You can slowly stream the oil in for the second half, but it has be a bare stream.
Once all of the oil is added, you will need to add more water to reach your desired consistency, probably another 1-1.5 tablespoons. At this point I would recommend leaving it on the counter for 2 hours so the acid in the lemon juice can kill any bacteria in the egg yolk. I learned that from my buddy Alton Brown back in the day this will help preserve the storage life in the fridge. When I say buddy, he has no idea who I am. I just feel like we are friends 🙂
If you wanted to add flavoring to the homemade mayonnaise, now would be the time. Add some canned chipotle peppers, roasted red peppers, roasted garlic, and few squirts of sriracha sauce. You may need to blend the mayo to incorporate those ingredients. This recipe for homemade mayo is keto, Whole30, and paleo approved because there is no sugar added.
How Long Will Homemade Mayonnaise Last In The Fridge?
Homemade mayo will keep in the fridge for 5-7 days. It helps to let the mayonnaise sit at room temperature for 2 hours after making it so the lemon juice can kill any bacteria in the egg yolk. Then transfer to an airtight container and keep in the fridge. You can not freeze homemade mayo as it will scramble the consistency.
Can I Make Mayonnaise In A Blender?
As long as you are using 2 egg yolks and 2 cups of avocado oil, you can make homemade mayonnaise in a blender or by using a handheld stick blender. The blades need something to grab on to, which is why you need to double my recipe and use 2 room temperature egg yolks. Follow my instructions and you will save yourself the constant whisking by hand if you use this method.
Why Doesn’t My Mayonnaise Thicken?
If your homemade mayo is too thin and looks like soup, that means you broke the emulsion and added the oil too quickly. The most important part of making this mayonnaise recipe is to slowly add the avocado oil while constantly whisking the egg yolk. If you are using a blender or food processor, there is a good chance the heat from the motor caused the mayonnaise to break and become thin.
That is why I prefer to make homemade mayo by hand, using a whisk and a large bowl. Yes it does take more effort, but there is much less of a chance that your mayonnaise will break.
Once you make homemade avocado oil mayonnaise, use it in these recipes:
- Secret sauce with low carb shrimp burgers
- Keto chicken salad and cloud bread
- Creamy roasted cauliflower and broccoli salad