Whole 30 Whole30 Avocado Mayo
Store-bought mayo is almost always off the table during a Whole30 round — soybean oil, added sugar, and mystery emulsifiers tend to sneak into even the "clean-looking" jars. This creamy, vibrant spread solves that problem completely, using light olive oil, pasteurized egg yolks, fresh lemon juice, and apple cider vinegar to build a real emulsion from scratch. The ripe avocado blends in at the end, turning the whole thing a gorgeous pale green and adding a buttery richness that regular mayo just can't match. An immersion blender or food processor does the heavy lifting, and the whole process takes just a few minutes once your ingredients are ready. A pinch of cayenne is optional but adds a subtle kick that makes this feel like something you'd find at a fancy café. It keeps in the fridge for up to three days, making it easy to prep ahead for a week of compliant sandwiches, salads, dips, and dressings. Makes 8 servings, so there's plenty to go around.
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Learn more →Ingredients
8 servings
- 2 pasteurized egg yolks
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp mustard powder
- ½ tsp fine sea salt
- ¾ cup light olive oil
- 1 ripe avocado, pitted and flesh scooped out
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Place the pasteurized egg yolks, lemon juice, apple cider vinegar, mustard powder, and salt in the bottom of a tall narrow jar (if using an immersion blender) or in the bowl of a food processor. Let the mixture sit for 30 seconds so the salt begins to dissolve.
- 2
If using an immersion blender: pour the light olive oil on top of the yolk mixture without stirring. Lower the immersion blender to the bottom of the jar, turn it on, and hold it still for 10–15 seconds until a thick white emulsion forms at the base, then slowly draw the blender upward over 20–30 seconds until all the oil is incorporated and the mixture is thick and creamy. If using a food processor: with the machine running, drizzle the oil in a very thin, steady stream through the feed tube over about 2 minutes until the mixture is thick and holds its shape.
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