In Condiments, Recipes

I love mayonnaise. I also love the feeling of switching to avocado oil mayo and knowing I’m taking a step forward in improving the quality of our family’s condiments. With that said, I still have to pay bills. Nobody wants to be at the avocado mayo or 2-ply toilet paper crossroad. And, some of of these Keto-friendly condiment price tags will have you justifying using cheaper oils like “inflammation lets you know you’re alive!!”

Taxes also let me know I’m alive. I don’t want any more, though. Thank you, I’m good.

When we first made the decision to switch over to avocado oil mayo we were definitely in a little bit of sticker shock when we say $10 a jar at our local grocery store. Then one day we saw a jar of Avocado oil from a popular company for only $5.00. We quickly grabbed the jar and went home in excitement. At the time we didn’t even think to look at the label since surely the food manufacturers weren’t trying to trick us. It wasn’t until we got about halfway through the jar when we looked at the label and saw the first ingredient was canola oil, followed by soy bean oil and then avocado oil. We were outraged. How could these companies lie to us? Don’t they care that we’re trying to repair our health?
We made the decision that our health was too important and we would figure out how to afford the “real” stuff. Or is there another way?So how do you budget for your family to enjoy both healthy mayonnaise AND a decent grade of toilet paper? Make it yourself! The mayonnaise, not the toilet paper. Don’t try to make your own toilet paper. Put the leaf down.

This recipe is great for three reasons:

  1. You can see the quality of the ingredients you’re using. (I don’t even want to think about the grade of egg and oil used to make a profit on a $2 bottle of mayonnaise. Yikes!)
  2. When you make it, your’e not going to have a destroyed kitchen with 3 loads of dishes to do. (I may not do the lion’s share of the cooking in our house, but I do get to enjoy the lion’s share of cleaning up after our cooking sessions. And, believe me, this is one of my FAVORITE recipes to clean up after because what you make it in and what you store it in is the SAME CONTAINER! Woo-hoo!!)
  3. The taste is amazing! Once you’ve had homemade mayonnaise, you’ll never want store-bought mayo again.

Wait…I’ve got a fourth reason why I love this mayonnaise recipe…

4. When mixed with sour cream and bleu cheese, this mayonnaise serves us a bleu cheese dressing so good your chicken wings will be shouting, “Oooooh pick me! East me next!” (we have a recipe for that here)

Ok, maybe this mayo won’t have your food looking forward to your next meal. But it will definitely have you excited to enjoy this easy-to-make, easier-to-afford, healthy condiment option.

Oh, and it makes a great chicken or egg salad too!!

Avocado Oil Mayo

We love avocado oil mayo but the store bought stuff like Primal Kitchen can be expensive. It's very easy to make at home, especially if you have an immersion blender.
4.34 from 9 votes
Course: Side Dish
Cuisine: American
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 18 servings
Calories: 110kcal
Author: KetoJoe


  • 1 egg (use pasture raised)
  • 1 cup avocado oil
  • 1 tsp dijon mustard (any mustard will work) or 1/2 tsp mustard powder
  • 1 tsp lemon juice You can omit and use all vinegar
  • 1 tsp apple cider vinegar You can omit and use all lemon juice
  • 1/4 tsp Mineral Salt to taste
  • 1/8 tsp Xanthan gum (optional) Use to make make extra thick


  • Place egg in the bottom of a mason jar or large glass. (must hold at least 1 pint). Do not mix the egg
  • add apple cider vinegar, lemon juice, mustard and salt
  • Pour oil on top of egg and vinegar.  Try not to mix the ingredients, they should layer
  • Gently place the immersion blender into the jar and trap the egg underneath.
  • Start the blender on low, without moving the blender around and have the egg begin to emulsify in the oil then speed the blender up a little
  • As the mixture begins to emulsify, gently move the blender up and down, trying not to take it out of the mixture.  
  • Once the mixture is mostly mixed, turn off the blender, lift it out and gently push back down to get the remaining oil to the bottom. 
  • Start the blender again to finish mixing.
  • Place lid on jar and store in refrigerator for up to 10 days.
  • If your mayo separates, you can place an egg yolk in the bottom of a jar and beat it and then slowly add the mayo.  That will re-emulsify the mayonnaise.



For a thicker mayo, add 1/8 tsp xanthan gum before blending.
You can also make this in a traditional blender, but its a little trickier. Add all the ingredients except the oil and start the blender. After all ingredients are mixed, turn the blender to medium and slowly add the oil. As the mixture begins to emulsify, you can increase the speed of the pour. It should take 2-3 minutes minimum to add all the oil. If the mixture breaks, add another egg yolk
You can opt to use only lemon juice or apple cider vinegar, just use 2 tsp of the one you want. We found the best flavor comes from using both.


Serving: 1TBLS | Calories: 110kcal | Protein: 0.3g | Fat: 12.7g | Saturated Fat: 1.5g | Cholesterol: 10.3mg | Sodium: 40mg
Tried this recipe?Mention @2krazyketos or tag #2krazyketos!
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