Avocado Oil Mayonnaise

There’s shelf mayonnaise – and then there’s homemade mayonnaise. Homemade mayo doesn’t just taste better — it’s better for you. Here’s the difference in the details:

Conventional, store-bought mayonnaise contains mostly oxidized soybean oil — in other words, unstable omega 6 oils that when oxidized damage your DNA, inflame your heart, and increase your cancer risk. Even when stabilized through a process called hydrogenation, these already harmful fats are converted into synthetic trans fats, which are even worse for you. Most mayo brands are also full of sugar, additives, and preservatives like calcium disodium EDTA, which is considered an environmental pollutant[1] — definitely not something you want to consume.

On the other hand, this homemade avocado oil mayo recipe is a duo of perfection… You can prep it in under five minutes, and it’s loaded with nutrition. Making it in small batches keeps all of its ingredients fresh and nutritionally sound.

From egg yolks to avocado oil, homemade mayo is loaded with good fats. Avocado oil is also rich in vitamin E, and eggs improve vitamin E absorption[2] — so this is a winning combo. Along those lines, the NIH reports that vitamin E might be involved in the prevention and treatment of heart disease, cancer, eye disorders, and cognitive decline.[3] Drizzle this homemade mayonnaise on your salad, slather it on your keto bread sandwiches, or use it as a dip for your sweet potato fries.

Avocado Oil Mayonnaise


  •      1 large egg yolk
  •      ¼ teaspoon salt
  •      1 ½ teaspoons lemon juice
  •      1 teaspoon apple cider vinegar
  •      1/3 cup avocado oil
  •      1/3 cup Brain Octane Oil


  1.  Whisk by hand together with the yolk, salt, 1/2 of the apple cider vinegar, and 1/2 of the lemon juice in a bowl until they’re completely mixed. 
  2. Slowly add in about a teaspoon of avocado oil and a teaspoon of BOO. The key to making your own mayonnaise is going slowly with the oils so they don’t separate.
  3. Whisk rapidly (or use a hand mixer) until the oil has blended with the egg mixture and has thickened up a bit. This takes about 2-3 minutes.
  4. Add another small amount of avocado oil and BOO.
  5. Repeat this process until you reach your desired constancy.
  6. Because yolks can vary in size, the amount of oil you need could vary too. If it’s too thick, add ½-1 teaspoon lemon juice and ½-1 teaspoon vinegar. 

Pro tip: If you want to speed up the process, you can use an immersion blender instead of a hand mixer, though you should still pour the oil in slowly.

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