Easy Homemade Keto Avocado Mayo
Published September 7, 2020 • Updated March 9, 2026
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I make this keto avocado mayo every week because it works in everything: sandwiches, dips, marinades, sauces. Three ingredients, a few minutes, and it tastes better than anything from a jar.
I started making my own mayonnaise about six years ago because I got tired of reading ingredient labels. Every store-bought jar had soybean oil, canola oil, or some combination I didn’t want in my kitchen. Once I switched to avocado oil, I never went back.
This homemade version costs me about $1.50 per batch. Compare that to $6-8 for a jar of avocado oil mayonnaise at the store, and the math does itself. I get a cleaner product with better flavor, and I know exactly what went into it. No seed oils, no fillers, no mystery ingredients.
The texture is what sold me. It’s thick, creamy, and holds up in anything. I use it as a base for my Chick-fil-A sauce, stir it into keto ranch dressing, and mix it into bacon mayo when I want something different. It’s also the base of my cilantro aioli.
The flavor is neutral enough that my kids don’t notice when I swap it into recipes. I’ve mixed it into chicken salad, used it as a marinade base, and folded it into warm pasta dishes without anyone asking questions. That versatility is why I keep a jar in the fridge at all times.
Whether you’re eating keto, low carb, Whole30, or paleo, having a reliable homemade condiment changes the way you cook. I’ve built a whole collection of sauces and dressings around this as a base, and it makes weeknight dinners and meal prep more interesting without any extra effort.
If you’ve been buying mayo from the store, try making a batch yourself. The process is straightforward: egg yolks, lemon juice, salt, and a slow drizzle of avocado oil. I can have a fresh jar ready in under 5 minutes with an immersion blender. The food processor works great too (that’s what my recipe card uses), and you can even do it by hand with a whisk if you’re feeling patient. Once you make your own, I don’t think you’ll go back to store-bought.
One thing I want to mention: a reader named Deborah asked why hers seemed to thin out when she mixed it into a broccoli slaw with vinegar. I’ve had this happen too. The acid can loosen the emulsion, especially if your batch is on the thinner side. My fix is to add it last, fold gently, and let the dish chill for 20 minutes before serving. It firms back up as it cools.
This is one of those foundational recipes that makes everything else on my site better. I reach for it more than any other condiment in my fridge.
Do I need Dijon mustard in my avocado mayo?
Most recipes you’ll find online include Dijon mustard as an emulsifier, and I get asked about this all the time. I’ve made batches both ways, and here’s my take: the mustard helps the emulsion come together slightly faster, but it’s not necessary if your technique is solid.
I leave it out of my recipe because I want a completely neutral base I can take in any direction. When Dijon is in there, you taste it, especially in lighter applications like chicken salad or mixed into dressings. If you want that slight tang, add half a teaspoon. I’ve done it and the emulsion does form more easily. But with room temperature egg yolks and a slow oil drizzle, you don’t need it.
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Ingredients
2 egg yolks (room temperature) -
2 tablespoons lemon juice
-
2 tablespoons water
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1 1/2 teaspoons salt
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2 cups avocado oil
Step by Step Instructions
Step by Step Instructions
Food processor to start
Add yolks, lemon juice, water and salt to a food processor and pulse to combine.
Drizzle the avocado oil
Very, very slowly drizzle in avocado oil while the food processor is running. Continue adding until all the oil is incorporated. If your emulsion breaks see tips below on how to troubleshoot.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
I use yolks only because they make a richer, thicker result. I've tested it with whole eggs and it works, but the texture is noticeably lighter and thinner. If that doesn't bother you, go for it. I just prefer the heavier consistency that yolks give me.
What can I substitute for avocado oil?
Light olive oil is my backup. I've also used grapeseed oil and it worked fine. The flavor shifts slightly with each oil, but the texture stays the same as long as you drizzle slowly. I wouldn't use extra virgin olive oil though. The flavor is too strong and it takes over everything.
How long does homemade mayo last in the fridge?
Mine lasts 7-10 days in an airtight jar. I usually finish a batch in about a week, so freshness has never been an issue for me. Give it a quick stir before using if it's been sitting for a few days. There are no preservatives in this, so it won't last as long as store-bought.
Is this recipe dairy-free and Whole30 compliant?
Yes to both. There's no dairy in this recipe: just egg yolks, avocado oil, lemon juice, and salt. It fits low carb, keto, Whole30, and Paleo without any modifications. I originally made it for keto, but I've had readers tell me they pair it with my chimichurri for Whole30 meal prep too.
Can I use lime juice instead of lemon juice?
I've made this with lime juice and it works well. Lime gives a slightly more rounded, almost tropical acidity compared to lemon's brighter tang. I reach for lime when I'm planning to use the batch in fish tacos or anything with cilantro. Use the same amount as the lemon juice in the recipe card and you'll get the same emulsion stability.
Should I add Dijon mustard to homemade mayo?
I've tested batches with and without Dijon, and both work. A half teaspoon of Dijon helps the emulsion form faster because the mustard acts as an extra emulsifier alongside the egg yolks. I leave it out of my recipe because I want a neutral base I can take in any direction. But if your emulsion keeps breaking or you like that slight tang, it's a solid addition.
Why does my mayo get thin when I mix it into salads or slaws?
I've had this happen too, and it's almost always the acid. When you add vinegar or a tangy dressing to homemade mayo, the extra acid can loosen the emulsion. My fix is to fold it in last, after you've already dressed everything else. Let the dish chill for about 20 minutes and it thickens back up. I also make sure my batch is cold (not room temp) before mixing it in.
Can I freeze homemade mayo?
I don't recommend it. I tried freezing a batch and the emulsion broke when it thawed. The texture went grainy and watery, and no amount of re-whisking brought it fully back. Since a fresh batch takes under 5 minutes, I just make it as I need it. If you want to work with frozen avocado in other recipes, check out my guide on how to freeze avocados.
Started using this as a base for chicken salad last month and now my kid refuses to eat it with anything else. He's nine. He calls it 'the green oil mayo' and will literally check the fridge to make sure we have some before agreeing to eat lunch. That is not behavior I expected from a child who treats condiments as optional. It holds up really well after a few days, which matters because I make a jar at a time and it needs to carry through the week. The lemon is subtle but it's there, and I think that's what makes it taste cleaner than anything from a bottle. Genuinely didn't think a homemade mayo would become mandatory this fast.
Green oil mayo. Keeping that.
My partner has been a Primal Kitchen loyalist for years, no exceptions. Started making this three weeks ago and he is officially converted. Still doesn't fully understand why the lemon hits different in homemade.
I make a double batch every Sunday and keep it in a wide-mouth mason jar. Lasts almost two weeks, and the avocado oil means it doesn't separate like regular mayo does. If you're meal prepping this summer, just make this instead of buying it.
Fourth batch this summer and I still hold my breath through the whole oil drizzle. Convinced I'm going to break it, and somehow never do. The lemon makes it so much brighter than anything I've bought. Goes on everything now.
I have never made homemade mayo before and genuinely thought the slow drizzle step would break it (I may have panicked and poured a little too fast at one point). Still emulsified. The flavor is so freaking clean compared to anything from a jar, there's this brightness from the lemon that store-bought completely lacks. How long does this keep in the fridge? I made the full batch and I need this to last the week.
I batch a jar of this every Sunday and it carries through the whole week. The slow drizzle of avocado oil is the part that actually matters, rushing it even slightly breaks the emulsion and you end up with something thin and oily. Once I locked in the pace, the food processor does everything in under five minutes and the texture holds in the fridge without separating. I use it as a spread, fold it into tuna, thin it down with a little water for a quick salad dressing on weeknights. At 0g net carbs per serving it fits into basically anything I'm building without throwing my macros off. The lemon juice keeps it bright enough that it still tastes fresh by Thursday.
Thinning with water for dressing is smart. I always reach for more lemon but water probably keeps the color better.
My grandmother made her own mayo too, and I hadn't thought about that in forever. Watching it thicken up in the food processor brought it all back.
Room temp egg yolks actually matter here, mine broke the first time using cold ones straight from the fridge, and the second batch with room temp came together smooth and glossy in like 90 seconds flat. Putting this on everything this week.
Made a big batch of this for a cookout last weekend and used it as the base for a burger sauce (mixed in some pickles and a tiny bit of Dijon), and I had two people separately come ask me what I bought it from because they assumed I'd picked it up somewhere. One guy who considers himself a condiment authority was literally examining the bowl trying to place it. Three ingredients, a food processor, maybe 6 minutes of drizzling the avocado oil so it emulsifies right, and it comes out tasting richer and cleaner than anything in a squeeze bottle. Had to pull up the recipe on my phone just to show people it was real. Making a double batch before Memorial Day and actually labeling the container this time so I can stop fielding questions.
Dijon speeds up the emulsion, so that burger sauce was probably more stable than a plain batch. Three ingredients and a condiment expert stumped.
Made this twice. Second batch came out noticeably thinner. Same measurements both times, but I think I drizzled the oil a little faster. Does that break the emulsification, or could it also be the egg yolks not being at room temp?
Yeah, the drizzle breaks it. Slow means a thin thread, genuinely slower than you think it needs to be. Cold yolks are a secondary issue, but nail the pour speed and that alone usually fixes it.
I'd basically given up on mayo being a thing for me on keto. Made this Sunday and it came out perfect and creamy and now I want to cry a little bit. Back to my sandwiches.
That back-to-sandwiches feeling is the whole point of this one. I keep a jar going every single week. Two weeks without it and keto starts feeling like a diet again.
Made a batch for a spring cookout and my friend who brings Primal Kitchen to every party put down her bottle and asked me what brand this was. When I said three ingredients and a food processor, she looked personally offended. Only complaint: I didn't make enough.
Ha, the Primal Kitchen moment gets me every time I hear it. I started doubling the batch after the first cookout I brought it to for the same reason.
Took me two broken batches before I figured out the drizzle thing. Now I just poke a tiny hole in the top of my avocado oil bottle with a toothpick and it comes out at the right speed without me hovering over it. Emulsion holds every time and the whole thing takes maybe three minutes. Going to try half avocado oil and half light olive oil next batch to see if the flavor shifts.
The toothpick thing is clever. I've done 50/50 with light olive oil and the emulsion holds the same, just a little less bright on flavor. Worth trying.
Made this probably six or seven times now and just tried adding a garlic clove in with the yolks. It completely changed it. Spread it on a burger and honestly couldn't tell if I'd accidentally made aioli. The slow drizzle step still makes me nervous every time, but it always pulls together.
Ha, you did make aioli. That's literally what it is - garlic emulsified into oil and yolk. Two cloves if you want it more forward next time.
My mom made homemade mayo when I was growing up, and I hadn't thought about it in years until I made this. Watching the avocado oil drizzle in slowly brought her whole kitchen back. First time making it myself, and it hit closer to home than I expected. Four stars only because mine broke on the first attempt (went too fast with the oil), but the second batch was exactly what I was after.
Oil speed gets almost everyone the first time. Once you see it start to thicken, you just know. And that thing about her kitchen coming back while you were watching the drizzle, I get it.