Silky and better than anything from a jar, this keto avocado mayo takes three ingredients and a few minutes — 0g net carbs. I whip up a batch every week because it works in everything: sandwiches, dips, marinades, sauces.
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.
Why I only use avocado oil
I use avocado oil for almost everything in my keto kitchen, from this recipe to my green goddess dressing. It’s extracted from the flesh of the fruit, so you get a healthy balance of Omega-6 to Omega-3 fatty acids plus oleic acid. Research shows these can help with triglyceride levels, cholesterol, and blood sugar management.
The monounsaturated fats also support heart health, and because it’s high in lutein, it benefits your eyes too. I’m not one to get on a soapbox about ingredients, but when something tastes this neutral and has this many upsides, it’s an easy choice.
What egg yolks actually do
Here’s the simple version: it’s oil suspended in a tiny bit of water, and those two don’t naturally mix. The egg yolk holds everything together. Lecithin and protein in the yolk act as emulsifiers, binding the water and oil into that thick, creamy consistency you’re after.
I always use just the yolks (not whole eggs) because the result is richer and more stable. You can use whole eggs in a pinch, but the texture will be noticeably thinner.
Why lemon juice matters (and when I use lime instead)
Lemon juice does two things in this recipe. First, it adds a bright, clean flavor that keeps the condiment from tasting flat. Second, the acid helps stabilize the emulsion so your batch holds together better and lasts longer in the fridge.
I’ve tried white wine vinegar instead of lemon and it works, but the flavor shifts. Vinegar gives you a sharper tang where lemon feels lighter. I’ve also swapped in lime juice, which lands somewhere between the two. Lime gives a slightly more rounded, almost tropical acidity that I like when I’m using this in fish tacos or cilantro-based dishes. I prefer lemon for everyday batches, lime for specific recipes, and vinegar when I want more bite.
How to fix it when the emulsion breaks
Don’t panic if your emulsion breaks. It happened to me the first few times, and it’s completely fixable. Whisk in two teaspoons of boiling water. Seriously, that’s it. In less than 10 seconds, the whole thing comes back together.
If two teaspoons don’t do it, add one or two more and keep whisking. I’ve also rescued a broken batch by cracking a fresh egg yolk into a clean bowl and slowly whisking the broken mixture into it. Works every time.
The number one reason this happens is adding oil too fast. Pour it in a slow, steady stream. I know it feels tedious, but rushing this step is what causes most emulsion failures. With an immersion blender you can go a little faster because it emulsifies more aggressively, but with a food processor or whisk, slow is the only speed.
How I store this (and how long it lasts)
I keep mine in a mason jar with a tight lid, straight in the fridge. It stays fresh for 7-10 days, which is plenty since I usually finish a batch in about a week.
The shelf life is shorter than store-bought because there are no preservatives. That’s a trade-off I’m fine with. Unlike something like sugar-free ketchup that can sit in the fridge for months, this needs to be made fresh regularly. Just give it a quick stir if the top layer looks slightly separated after a few days. If you want condiments that last forever, this isn’t that. But if you want something that actually tastes like real food, a weekly batch takes no effort at all.
Three ways to make homemade mayonnaise (and which I prefer)
I’ve tested all three methods multiple times, so here’s my honest take:
Immersion blender: My favorite. I add everything to a tall jar, lower the blender to the bottom, and blend upward. The whole thing emulsifies in about 30 seconds. This is the method I use when I’m in a hurry.
Food processor: What my recipe card uses. It’s reliable and consistent, just slower because you need to drizzle the oil in gradually. Takes about 3-5 minutes total.
Whisk: Works fine, but your arm will feel it. I only do this if I’m already at the counter with no appliances out. Plan on 8-10 minutes of steady whisking.
The key for all three is the same: pour the oil slowly. That’s the only rule that matters, no matter which tool you pick up.
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.
Add yolks, lemon juice, water and salt to a food processor and pulse to combine.
2
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
Per serving: 1/32 of recipe
Calories
127
Fat
14.3g
Protein
0.2g
Total carbs
0g
Net carbs
0g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
I’ve been buying one of those store mayo brands that says avocado oil on the label for about two years now, totally convinced I was doing something better than regular mayo, and making this completely rearranged what I thought I knew about that. The real version is lighter somehow, almost like whipped, and the flavor is just cleaner, not coating your mouth the same way the jar stuff does. Three ingredients versus the sixteen-line ingredient list on the store bottle with things in there I genuinely cannot pronounce. It comes together so fast in the food processor that I kept waiting for the part where it got complicated and there wasn’t one. I’ve been using it all week on sandwiches and as the base for potato-less egg salad because it’s been too hot to do anything that takes longer than this to make. Going back to the jar version at this point would be like buying bread when you’ve been making your own, technically possible but also, why.
This is better than what I’ve been buying, which I genuinely didn’t expect from three ingredients and a food processor. The avocado oil turns it a pale green color that’s alarming before the first taste. Once you get past that, the flavor is cleaner than commercial: real lemon, no background sweetness. And it doesn’t break down in the fridge overnight the way store-bought does. I’ve been spreading it on turkey wraps all week and I’m almost through the whole jar. 1.5 teaspoons of salt is too much for me, though. I dropped it to one teaspoon and it goes with a lot more things. Four stars, but the color is going to throw anyone who didn’t watch you make it.
One teaspoon is a fair call. I salt mine with sandwiches in mind, so it lands heavy if you’re eating it straight off a spoon. And you’re right about the green, I should put a photo of the color in the post so nobody panics mid-pour.
One thing the recipe skips: cold avocado oil kills the emulsion. Like, almost every time. Same rule as the eggs, pull both out 20 minutes ahead. The drizzle step is slow but fine once you know that. Texture is genuinely better than store-bought mayo, it’s not close. Salt’s my only issue. 1.5 teaspoons reads fine when it’s going into a dish, but spread straight on bread it’s too much. Start with 1 teaspoon. Good base otherwise.
Oil temp should go in the headnotes. Cold oil breaks the emulsion just as fast as cold eggs, I just always pull both at the same time and never thought to write it down. The salt point is fair, it’s meant for mixing in, not spreading straight.
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.
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.
Converting a Primal Kitchen loyalist in three weeks. The lemon thing is real, they use citric acid concentrate instead of fresh juice, and once you taste the difference it’s just obvious.
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.
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.
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.
I spent two years on keto convinced bad condiments were just part of the deal. This changed that. The slow drizzle into the food processor is weirdly meditative, and what comes out tastes nothing like anything from a jar. I put it on everything this week. Actually brought some joy back into eating.
The drizzle is the thing. I make a quick ranch with this too – dill, garlic powder, tiny splash of water. My kids request it now without knowing what they’re eating.
My husband is the Primal Kitchen loyalist in our house and he went through half this batch before I touched any. The avocado oil gives it a lighter, almost buttery quality he kept noticing but couldn’t place. Coming from him, that’s the review.
I love this mayo and so pleased it was so easy to make. My only question is why does this mayo seem to “melt” in to a recipe. For example, I used this mayo for my dressing on a broccoli slaw and it became thin when mixed with 1 T of vinegar and seemed to disappear when added to the broccoli. It tasted good but did not have the creamyness of regular mayo mixed with 1 T of vineagr
It’s the acid. Vinegar loosens the emulsion fast, and homemade mayo has no stabilizers to fight that. I add mine at the very end, after the slaw is already tossed.
