Mayo with Coconut and Avocado Oil

Homemade Mayo with Coconut and Avocado Oil



  • 1 egg
  • 1/2 cup coconut oil
  • 1/2 cup avocado oil
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp sea salt
  • sprinkle of garlic powder and/or paprika (optional)


  1. Make sure all ingredients are at room temperature
  2. Pour your oils into something that will allow you to drizzle it out slowly. I use my glass Pyrex measuring cup and that works great. Reserve 1/4 cup of the avocado oil.
  3. Place egg, 1/4 cup avocado oil, lemon juice, apple cider vinegar, salt, mustard, garlic, paprika into jar (for immersion blender) or blender or food processor bowl, and blend until creamy.
  4. With the immersion blender (or blender or food processor) running slowly, VERY slowly drizzle the rest of the oil into the egg mixture.
  5. The whole process takes about 5 minutes. Don’t rush it, just be patient, and stay focused on the drizzle.
  6. Will keep in the fridge for about a week.