How to Make Homemade Avocado Oil Mayo
Healthy avocado oil mayo is easy to create right at home. Made with only a few simple ingredients, it can be whipped up quickly for use in a variety of recipes, and is very inexpensive compared to store-bought mayonnaise. All the health benefits without the additional cost? A win win!
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If you are new to cooking from scratch, this homemade mayo recipe is a great place to start. I make it often and use it as a base for other sauces, like homemade honey mustard and even from scratch Chick-fil-A sauce! It works great on homemade hamburger buns and sandwich bread, too!
This homemade avocado oil mayo recipe is a great way to make a simple swap in your kitchen for healthier, more wholesome food. And its very easy to make!
Quick Recipe Snapshot
TOTAL TIME: 5 minutes! Can’t beat that, right?
YIELD: About 1 cup mayo.
STORAGE: Stores well in an airtight container in the fridge for up to a week.
BEST SERVED: I love to use this mayo as a base for homemade sauces like this copycat Chick-fil-A avocado lime ranch and homemade honey mustard. Spread it on a slice of sourdough sandwich bread and add your favorite toppings.
Why is Avocado Oil Mayo Better?
Avocado oil is rich in healthy fats and full of nutrients like monounsaturated fats. I personally love to use it in almost all of my homemade bread recipes, and use it often in homemade salad dressings. It has a mild, neutral flavor, making it an extremely versatile kitchen staple.
Homemade mayonnaise is essentially a blend of oil, eggs, and a few seasonings. Pretty simple, right? Many of the jars you find on the shelves at grocery stores boast an ingredient list that includes inflammatory oils, preservatives and artificial flavors.
Ingredients You’ll Need
Tips for Preparing to Make This Recipe
- I highly recommend an immersion blender for making your own homemade mayo. They are relatively inexpensive (I got mine for $20), although you can spend much more. They come in handy not only for homemade mayo, but for from scratch salad dressings, pureeing soups, making smoothies and other drinks, and even gravy!
- Wide mouth mason jars are also essential. I like to use the smaller sized ones, because the mayo just blends better (don’t ask me the science behind this, just trust me!) Here are the exact wide mouth jars I use.
- For creamy mayo every time, keep the immersion blender at the bottom of the jar until the mayo is at least 3/4 of the way set. Then, you can begin to move it up and down. This is key, and helps result in a thick, creamy mayonnaise.
- Troubleshooting: If your mayo turns out watery or doesn’t immediately start to set upon blending, that’s okay. Don’t panic! Just pour it into another wide mouth jar and add another egg, the lemon juice, and mustard. Pour the broken mayo over the top of the new ingredients and blend again. I do not add anymore oil or salt if I have to make it again.
Be sure to check out the full recipe and ingredient list below!
Recipe Variations
Step by Step Instructions
- To the bottom of a wide mouth mason jar, add the egg, lemon juice, mustard, and salt.
2. Using a liquid measuring cup, measure out 1 cup of avocado oil. Pour it directly over the top of the other ingredients.
3. Next, take an immersion blender and beginning at the bottom of the jar, begin to blend the egg until it is white and creamy. This should happen very quickly! *Note: Do not turn the immersion blender on until it is fully submerged in the oil.
4. For best results, be sure to keep the immersion blender at the bottom of the jar until the mayo starts to set. Once it has started to set, you can begin moving the immersion blender up and down to further incorporate the oil. Continue blending until the ingredients are all fully incorporated, about 30 seconds. Enjoy!
Recipe FAQs
I recommend using avocado oil because it offers a neutral flavor similar to regular mayo. It’s also very good for you! I do not recommend substituting olive oil because it will give the mayo a very strong flavor.
I have tried this many times with inconsistent success. Most of the time, the mayo ends up a greasy, runny mess and I have to start over. An immersion blender has worked for me every time. It is well worth the investment!
We get our eggs from trusted local sources, so we are comfortable with it. There are many sources that also state that pasteurized eggs are okay to consume raw. This is something you will have to evaluate on your own and decide if you are comfortable with. The egg cannot be substituted in this recipe.
How to Store
This homemade mayo will store well in an airtight container in the fridge for up to 5 days.
Unlike conventional mayo, it is made without preservatives, so it is important to note that it will not last near as long in the fridge. It makes a little over a cup of mayo, so I will store it in a mason jar in the fridge for use in recipes over the next few days. I have found the best way to go about this is to make it when I am planning some recipes that I could use it in.
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Homemade Avocado Oil Mayo
- Total Time: 5 minutes
- Yield: 12 oz jar 1x
Description
Healthy avocado oil mayonnaise is easy to create right at home. Made with only a few simple ingredients, it can be whipped up quickly for use in a variety of recipes, and is very inexpensive compared to store-bought mayonnaise. All the health benefits without the additional cost? A win win!
Ingredients
- 1 cup avocado oil
- 1 egg
- 2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
Instructions
- To the bottom of a wide mouth mason jar, add the egg, lemon juice, mustard, and salt. Using a liquid measuring cup, measure out 1 cup of avocado oil and then pour it directly over the top of the other ingredients.
- Next, take an immersion blender and place it all the way at the bottom of the jar, making sure it is fully submerged in the oil. Turn it on and begin to blend the egg until it is white and creamy. This should happen very quickly!
- For best results, be sure to keep the immersion blender at the bottom of the jar until the mayo starts to set. Once it has started to set, you can begin moving the immersion blender up and down to further incorporate the oil. This is key to thick and creamy mayo!
- Continue blending until all the ingredients are fully incorporated, about 30 seconds.
- Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
Notes
- I highly recommend an immersion blender for making your own homemade mayo. They are relatively inexpensive (I got mine for $20), although you can spend much more. They come in handy not only for homemade mayo, but for from scratch salad dressings, pureeing soups, making smoothies and other drinks, and even gravy!
- Wide mouth mason jars are also essential. I like to use the smaller sized ones, because the mayo just blends better (don’t ask me the science behind this, just trust me!) Here are the exact wide mouth jars I use.
- For creamy mayo every time, keep the immersion blender at the bottom of the jar until the mayo is at least 3/4 of the way set. Then, you can begin to move it up and down. This is key, and helps result in a thick, creamy mayonnaise.
- Troubleshooting: If your mayo turns out watery or doesn’t immediately start to set upon blending, that’s okay. Don’t panic! Just pour it into another wide mouth jar and add another egg, the lemon juice, and mustard. Pour the broken mayo over the top of the new ingredients and blend again. I do not add anymore oil or salt if I have to make it again.
- Prep Time: 5 minutes
- Category: condiments
- Cuisine: American
Nutrition
- Calories: 166
- Sodium: 104
- Fat: 19
- Protein: 0.5
- Cholesterol: 14
If you loved this recipe for easy avocado oil mayo, make sure to come back and leave a comment and a 5 star rating! I would love to hear how this recipe turned out for you
So easy and always comes together beautifully!
Love this mayo although every time I make it, it takes 2 eggs. The 1st go around it doesn’t blend right and I have to add another egg. 🤷🏼♀️
Hi Kathi,
So glad you enjoy the recipe!
A couple tips that may help the mayo blend more consistently-
Do not turn the immersion blender on until it is submerged in the oil.
Keep the immersion blender at the bottom of the jar until the mayo is at least 3/4 of the way set. Then, you can begin to move it up and down. This is key, and helps result in a thick, creamy mayonnaise.
Best of luck 🙂 thanks for trying out this recipe!