Servings Prep Time
1cup 10minutes
Servings Prep Time
1cup 10minutes
  • 3/4c Chosen Foods Avocado Oil (no substitutions)Buy it
  • 2 pastured egg yolks*
  • 1 1/2tsp raw coconut vinegarBuy it
  • 1 tsp lemon juice
  • 1/4tsp sea salt
  1. Add the egg yolks, making sure at least one does not break, to the hand blender’s blending cup or jar with flat bottom that the hand blender will fit in and be able to touch the bottom.**
  2. Add the vinegar, lemon juice and salt, then pour in the avocado oil.
  3. Make sure your hand blender has the S blade attached and is set to the highest speed.*** Place your blender in the jar over the top of the yolks and touching the bottom.
  4. Turn on your blender for 20 seconds, holding it on the bottom, then slowly move the blender up and down to incorporate the oil.****
  5. Transfer to jar, seal with lid and store in the refrigerator for up to 2 weeks.
Recipe Notes

*Do not need to be room temperature and should be at least a week old
**I use this Mason jar.
***I use a KitchenAid 2-Speed Hand Blender set to 2.
****This mayo can be also be made in a food processor. Combine all of the ingredients except the oil in a small bowl and whisk to combine. Transfer to a food processor, then very slowly add the avocado oil while the food processor is running.