The Best Mayo Recipe Ever!

Posted by joe rigs on Wednesday, February 26, 2014 Under: Recipes
Yes, mayo is back!

If you’ve recently (or not so recently) adopted a paleo-type of diet or are just eating healthier by removing foods like soy, processed sugar and vegetable oils, then you likely have given up mayonnaise. Oh the humanity! Chicken and tuna salads have never been the same.

I freaking love me some mayonnaise. I’ve tried just using salt and olive oil. It doesn’t work. I’ve also tried a few different “paleo” mayo recipes and they all seem to miss the mark.

Well, on a recent trip to Costco I found something interesting and was inspired and determined to create the perfect, healthy mayo.

This massive bottle of Avocado Oil.

This is a light oil with a very subtle flavor unlike olive oil which is probably the main reason homemade mayo is usually a gigantic fail. Don't have a Coscto near you? You can get avocado oil HERE.

In the interest of full disclosure, this will still give you a pretty good whack of Omega-6 which isn’t ideal but if you use pasture-raised eggs it should balance things out pretty well. Plus, it’s mostly monounsaturated fat, as opposed to polyunsaturated fat like commercial mayo, meaning it’s much more stable and waaaaaay better for you.

Remember, it’s a condiment, not a meal. A couple of tablespoons here and there and I you should be good to go. I would also mess around with adding different spices and flavors to use for cooking (low and slow cooking) and dressings.

Here’s the recipe:


1 cup avocado oil
2/3 cup olive oil
2 pasture-raised eggs
2 Tbsp. apple cider vinegar
1 tsp salt (more or less to taste)
1/2 tsp garlic powerd
2 tsp maple syrup
A few ounces of patience!


Pour the avocado oil and olive oil into one container-- something with a spout to make for easy pouring. I used a glass measuring cup. Set aside.

You can use a blender or a stick blender for this next step. I used THIS stick blender (opens in new window).

Crack 2 eggs in your blender or a suitable container for your stick blender.

Add vinegar and maple syrup.

Begin blending and (this is where the patience comes in) slowly, slowly add the oil mixture. You’re practically dripping the oil in the egg mixture while blending. It took me at least 20 minutes to slowly pour the oil in. Once the mayo starts to thicken and emulsify, you can go a little faster.

Once your mayo is at your desired consistency it’s basically done except for the spices and salt.

Note: if you add the salt too soon it might breakdown the oil and effect the consistency.

Finally, add your salt and garlic, blend for another few seconds or mix well. Taste and adjust spices as needed.

You can divide your mayo into a few smaller containers and add different flavors like cayenne, fresh minced garlic or rosemary.


In : Recipes 

Tags: mayo  mayonnaise  soy free  avocado oil