Coconut Oil Mayonnaise Recipe - Dr. Axe

Homemade Mayonnaise Recipe with Coconut Oil & Olive Oil

Paleo homemade mayonnaise recipe - Dr. Axe

Can you make mayonnaise with coconut oil? Yes, you most certainly can! Coconut oil mayonnaise, or if you prefer for short coconaise, is a healthy and delicious take on a classic condiment. Instead of using questionable canola oil, this recipe uses coconut oil as I’m sure you guessed.

Mayonnaise with coconut oil is delicious on all kinds of sandwiches and even as a salad dressing. This is not a vegan coconut oil mayonnaise recipe because it does include eggs, but it’s definitely a Paleo mayo recipe plus is keto-friendly.

Healthiest Varieties of Mayo

Are you looking for a mayonnaise without genetically modified canola oil or even potentially problematic grapeseed oil? Then you’ll definitely want try this mayonnaise made with coconut oil and olive oil that uses the best ingredients, including the healthiest of fats.

As I just mentioned, your typical jar of mayonnaise is often loaded with refined vegetable oils as well as questionable preservatives. Making your own mayonnaise at home can be an inexpensive way to guarantee the quality of this beloved condiment. So how do you make your own mayo? All you have to do is combine several ingredients that you likely have on hand already!

If you have an egg allergy or intolerance, you can also make coconut oil mayonnaise vegan by using this aquafaba recipe in place of eggs. Another healthy option is avocado mayo that includes another healthy fat I love: avocado oil.

To get the most from this coconut oil mayonnaise recipe, make sure to use high quality organic oils and ideally free-range organic eggs. For the pinch of salt, I recommend using a sea salt rather than table salt.

How to Make Coconut Oil Mayonnaise

This homemade coconut oil mayonnaise recipe is super easy even if you’re not typically a culinary master. It’s a quick process too! Making mayonnaise with coconut oil shouldn’t take you anymore than 10 minutes tops.

First, you’ll add the egg yolks, mustard (Dijon is best for flavor!) and lemon juice to a blender. Begin to blend these ingredients on a very low setting and slowly drizzle in the extra virgin olive oil and coconut oil.

Once the oils are well incorporated, you can add the remaining lemon juice. Add salt and black pepper to taste and you’re done! Put your homemade coconut oil mayonnaise into a jar and store it in the refrigerator until you’re ready to spread it on your next delicious meal.

Many people wonder, how long can you keep homemade mayonnaise in the refrigerator? Recommendations vary but it’s most likely best to enjoy your homemade mayonnaise with coconut oil and olive oil within two to three days of making it.  Of course, always keep this homemade mayonnaise with coconut oil (or any mayo for that matter) refrigerated.

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Homemade may

Paleo Mayonnaise Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 5 minutes
  • Yield: 20 servings 1x
  • Diet: Gluten Free


Can you make mayonnaise with coconut oil? Yes, you most certainly can! Coconut oil mayonnaise, or if you prefer for short coconaise, is a healthy and delicious take on a classic condiment.


  • ½ cup of coconut oil, melted
  • 2 egg yolks at room temperature
  • 1 teaspoon of Dijon mustard
  • 2 teaspoons fresh lemon juice
  • ½ cup olive oil
  • pinch of sea salt and black pepper


  1. If the coconut oil isn’t already liquid, heat up in saucepan on stovetop at low heat.
  2. In a blender, add egg yolks, mustard, 1 teaspoon fresh lemon juice and blend on very low setting.
  3. Slowly drizzle in the oil while blender is still on low speed.
  4. Once oil is well incorporated, add the remaining lemon juice along with salt and pepper, to taste. Re-blend.
  5. Place mayo in a jar and store in the refrigerator. Use within a couple of days.
  • Prep Time: 5 min
  • Category: Condiments, Dressings
  • Method: Blender
  • Cuisine: American


  • Serving Size: 2 teaspoons (13g)
  • Calories: 101
  • Sugar: 0g
  • Sodium: 33mg
  • Fat: 11.3g
  • Saturated Fat: 5.6g
  • Unsaturated Fat: 5.2g
  • Trans Fat: 0g
  • Carbohydrates: 0.1g
  • Fiber: 0g
  • Protein: 0.3g
  • Cholesterol: 18mg

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  1. Nikko on

    Absolutely fantastic recipe!! I used 1 egg vs 2 yolks & added the avocado oil (1/4th c) last. I will never buy mayo again!

  2. Susan on

    Is it safe to eat raw egg? I think I have an allergy to canola oil and most mayonnaise has canola oil so would consider making homemade.

    • James on

      Olive oil is naturally bitter. Make it with the blender with the coconut or veggie oil. After just whisk in the olive oil to
      Prevent the bitter taste.

  3. juliet gauthier on

    it seems great but the olive oil today is cut with Canola oil and they are not required to put it on the label so there is only a very few oils that our body can use for energy. this information comes out of the smartest man on earth about oils and check his seminar out to see the greatest 4 oils that we can benefit from the smart oil man, Ivor Cummins! He teaches us to eat the best and oops there goes our belly sticking out from consuming poly unsaturated oils that stay stuck in our bodies gut for 11 months as they are very hard to clean out! /that’s what’s giving us all a big overstuffed belly! Do the research from this great man and his fascinating knowledge. Blessings from BREATHE HEALTH. Juliet gauthier 647-518-7644. Canada

  4. Shana on

    I read that you can ferment mayo pretty simply to preserve it up to 1-2 months in the fridge. Just strain whatever type of yogurt you like through cheesecloth. The liquid that strains out is the whey. Use 1oz (2T) in this recipe and leave at room temp for 8 hours before refrigerating, and voilà!

  5. Carol on

    My homemade mayo usually only stays fresh about 1 week but I have found that adding sauerkraut juice (this must be a live product like Bubbies) and leaving out on the counter for 5-8 hours helps it last 6-8 weeks. Sometimes longer.

    p.s. I have started using all avocado oil when possible – love, love, love it!

  6. Kristen on

    I made it exactly to the recipe. It doesn’t really work as a mayonnaise. It completely hardens in the fridge and is not spreadable or mixable at all. Any advice

    • Shanda Van Cleave on

      While attempting to make this mayonnaise, I tried using my Vitamix, but the blades wouldn’t reach the egg yokes, so I transferred the eggs to my KitchenAid. The blades still wouldn’t reach. By then, with transferring the yokes a couple times, I felt like I had lost some of the egg yoke. So, I poured those yokes into a container and started again. When I separated the next batch of yokes, I put the whites into the container with the other first batch of yokes and set that aside. I ended up using my emulsifier to make the mayonnaise, and this time, it worked fine. It was a little thicker than I had hoped, (I probably could have added more lemon juice or oil to thin it out) but it tasted good. My concern after reading the other posts is that the mayonnaise won’t be spreadable, BUT, I can add it to recipes that require mayonnaise. What did I do with the extra yokes, and all the egg whites? Well, I mixed that all up, poured it in pan and made a delicious omelet. No waste! When ever I make mayonnaise again, I’ll definitely save the whites and cook them up. Anyone else have trouble with the blender situation?

      • Danielle Bacon on

        Use an immersion blender and a glass jar with an opening big enough for it. Start with the blender over the egg yolks.

    • Kimberly on

      Yes, I use a combo of olive oil and coconut oil and it does tend to harden in the fridge. I am trying to find a healthy and tasty alternative for my husband, who has Chrohn’s. He likes the flavor of this but we are frustrated with the consistency because it won’t spread straight out of the refrigerator. Thought about subbing out MCT oil for the coconut oil. Does anyone know if that works? These mayonnaise experiments are getting expensive for me!

      • Kaja on

        I’ve used in this recipe MCT oil instead of olive oil, as the extra virgin variety has a too strong taste for me. And, sometimes I use a whole egg instead of 2 egg yolks because I just do not want to waste food. If using MCT oil only, it will not harden in the fridge. (Drizzle oil until the texture looks right.) Try it on oil coated oven roasted celeriac chips (French fries?)with Mediterranean herbs!

      • Ford on

        There’s a coconut oil and MCT oil mayonnaise for sale on Amazon. I’ve never tried it but your idea would probably work.

    • Darren on

      Use the snipit feature. Search for snipit in the search bar just to the right of the start button and follow the prompts after you get your results.

  7. Bob Fitzgerald on

    actually haven’t tried the concoction yet but it looks pretty good. inadvertently pressed 1 star rating: thought i was soliciting rating comments”. ignore my rating.


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