Avocado Mayo Recipe

Learn how to make this healthy from scratch avocado mayo recipe. It’s creamy and delicious and a super easy way to get more fat in daily. Suitable for GAPS Diet stage 4, Paleo, Keto and is gluten free and dairy free.

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Why make Avocado Mayo from scratch?

It’s super simply to make at home, takes less than 5 minutes and stores up to 5 days if it lasts that long!

Avocado mayo is a creamy sauce made with avocado oil, eggs, lemon juice and salt. It’s so simple to make and so much better for you than the store-bought versions. On the GAPS diet it has become my favourite condiments and, I make it at least once per week and serve it on top of eggs.

Avocado mayo is a great way to get in extra healthy fats and avoid all the nasty vegetables oils found in many store bough alternatives.  Using a wide mouth mason jar and an immersion blender is the simplest to make this recipe as it saves on dirty dishes but you could also use a blender, food processor or Thermomix.

Health benefits of avocado oil

Avocado oil is a healthy fat, a great source of balanced Omega-6 to Omega-3 fatty acids and also contains Oleic Acid (long-chain fatty acid) and high amounts in Vitamin E (source). It has milder flavour than olive oil which is why I prefer to use it in my mayo.

Is it safe to use raw eggs?

We use fresh eggs from trusted local sources, so I am comfortable with it. Egg yolks are so nourishing for the body, high in A, D, E, K, B vitamins (source) and are a foundational healing food on the GAPS Diet. If you are pregnant or worried about using raw eggs, please do your own research and evaluate if it is right for you and your family.

Eggs are an important part of the recipe as the egg yolk acts as an emulsifier, resulting in the thick and creamy texture of mayo that we all know and love. Make sure your egg is at room temperature before making as this help prevent the emulsification from breaking and ending in a watery consistency.

Why add lemon juice?

Adding lemon juice give the recipe incredible and slightly tangy flavour. As an acid it helps to stabilise the mixture but could also be substituted with vinegar.

Ingredients for Avocado Mayo

• 1 egg, room temperature
• 1 tsp lemon juice
• 1 cup avocado oil
• Pinch of salt

Tools you will need

• Immersion blender
• Wide mouth mason jar

Instructions

Step 1: Add 1 egg, 1 tsp vinegar, 1 cup avocado oil, ¼ tsp mustard and a pinch of salt to a wide mouth mason jar.

Step 2: Blend with an immersion blender. Start at the bottom of the jar and slowly raise up to incorporate all the ingredients. Continue blending until well combined and the mayonnaise is thick and creamy.

Note:

• This recipe can also be made using a blender or food processor by adding the egg, lemon juice and salt, then slowly pouring the avocado oil in slow stream while running the machine.
• GAPS stage 4  

How to store your Avocado mayo

Store in an air tight container or mason jar for up to 5 days

Ideas For Serving Avocado Oil Mayo

The possibilities are endless! Here are some of my favourites to try:

• Bun less burgers
• Egg salad
• Chicken salad
• Fried eggs
• Honey mustard dressing
• Lemon Fennel Chicken
• Baked Breakfast Sausage

GAPS and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.