For the coconut mayo:
1. Combine all ingredients in the food processor until smooth and well-mixed.
2. Let sit out at room temperature for about 10 minutes before serving to allow it to soften.
This will last in the refrigerator for about 2-3 weeks. Maybe longer!
For the avocado mayo:
1. Combine all ingredients in the food processor until smooth and well-mixed.
Store in the refrigerator for about a week.The oil may separate in the refrigerator – just give it a stir before using.
For the light and fluffy mayo:
1. Combine all ingredients in the bottom of a stand mixer and mix on HIGH for 7 minutes, until fluffy and soft peaks form.
This mayo is very soft at room temperature, so you can stick it in the refrigerator for about 10 minutes after you make it to firm it up to thicken a little before using. Store in the refrigerator and stir vigorously with a spoon before using again to get a more whipped, fluffy consistency. It will keep well for a couple months, if you can make it last that long!
For the coconut mayo:
1. Combine all ingredients in the food processor until smooth and well-mixed.
2. Let sit out at room temperature for about 10 minutes before serving to allow it to soften.
This will last in the refrigerator for about 2-3 weeks. Maybe longer!
For the avocado mayo:
1. Combine all ingredients in the food processor until smooth and well-mixed.
Store in the refrigerator for about a week.The oil may separate in the refrigerator – just give it a stir before using.
For the light and fluffy mayo:
1. Combine all ingredients in the bottom of a stand mixer and mix on HIGH for 7 minutes, until fluffy and soft peaks form.
This mayo is very soft at room temperature, so you can stick it in the refrigerator for about 10 minutes after you make it to firm it up to thicken a little before using. Store in the refrigerator and stir vigorously with a spoon before using again to get a more whipped, fluffy consistency. It will keep well for a couple months, if you can make it last that long! 
The nutrition info says “per serving”, but I don’t see the serving size. Is it 1 tbsp by chance?
I have the same question as Tyler about the palm shortening in the avocado mayo. Is there something else I can use instead, or omit it altogether? Thanks.
What is the purpose of the palm shortening in the avocado mayo?
I have the same question around the light and fluffy mayo…it never made peaks!
I have the same question as Melissa!
My light and fluffy never really made peaks even after 10 minutes of mixing. Can I just put it in the fridge to thicken it up and still use it?
I made the coconut mayo and it tastes fantastic but it is runny.its been sitting out at room temp for about 5 min. Will this thicken up in the fridge?
Thanks,
Heatjett
Hey Heather!
Yes, it thickens up in the fridge 🙂 When you make it, it is a little warm (and thus runny) because it’s been whipped by the stand mixer. The fridge will thicken it right up!
I don’t need to avoid eggs, but I’m always really turned off by store-bought mayo. There’s just something about it that is so unappealing. I’m going to try the avocado mayo in a pita with roasted chicken and fresh tomatoes.
Hey Megan! I know what you mean, store-bought mayo can freak some people out! Hope you like the avocado mayo 🙂
Hey Dana,
For the Avocado mayo, could you use ghee instead of palm shortening as you did in the light and fluffy mayo?
Hi Emilie,
I’m not sure if you could substitute ghee, since I haven’t tried that out yet. Sounds amazing though, and let me know if it works for you!
I’ve also used just avocado and salt as a mayo alternative!