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How to Make Paleo Mayo with Avocado Oil

Paleo Mayo

Ditch the store-bought mayo and opt to make this avocado oil-based homemade Paleo mayo for your next wrap, dressing, and dip base.
Keyword avocado oil, mayo, soy free
Prep Time 10 minutes
Servings 16 tablespoons
Calories 18kcal
Author Angela Blanchard


  • Food Processor



  • In a food processor, blend egg, ground mustard, salt, and 1/4 cup of avocado oil on high for 30 seconds or until pale yellow.
  • Slowly drizzle in the remaining 3/4 cup avocado oil until the mayo becomes emulsified and thick.
  • Fold in the lemon juice. Mayo can be used right away or chilled in the refrigerator.


This recipe will yield about one cup of mayonnaise.


Serving: 1Tablespoon | Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg