Once you see how incredibly easy it is to make homemade avocado oil mayonnaise-and taste how fresh and creamy it is-you may never buy mayonnaise again. With just a handful of simple ingredients and an immersion blender, you'll have rich, velvety mayonnaise in about one minute, made with the avocado oil you choose.
Homemade mayonnaise isn't just surprisingly easy-it tastes dramatically better than anything I've bought in a jar. Fresh, creamy, and made with just a handful of real ingredients and your favorite avocado oil, it has a clean, mild flavor that lets the other ingredients shine. No preservatives, no unnecessary additives-just delicious homemade mayonnaise.
Recipe Snapshot
- Ready in 1 minute - An immersion blender creates thick, creamy mayonnaise in about 60 seconds.
- Choose your avocado oil - You know exactly which avocado oil goes into every batch.
- Simple pantry ingredients - Just egg, Dijon mustard, lemon juice, avocado oil, and salt.
- Creamy, fresh flavor - Mild, rich, and perfect for sandwiches, salads, dips, and dressings.
- Easy to customize - Add garlic, herbs, chipotle, or fresh lemon to make it your own.
Ingredients You'll Need
- Avocado oil - Choose a mild, good-quality avocado oil. My favorite is Marianne's Avocado Oil, and Chosen Foods Avocado Oil is good too. I've used both.
- Egg - A whole egg creates a stable, creamy emulsion and makes making mayonnaise practically foolproof. If consuming raw egg is a concern, use a commercially pasteurized egg.
- Dijon mustard - Adds flavor and helps stabilize the emulsion. Yellow mustard works too.
- Fresh lemon juice - Brightens the flavor and balances the richness.
Please see the recipe card for measurements and salt.
Avocado Oil Mayonnaise Variations
- Garlic aioli - Blend in 1 small microplaned garlic clove for a quick garlic aioli, perfect for sandwiches, burgers, fries, and roasted vegetables.
- Herb mayonnaise - Stir in 1-2 tablespoons finely chopped fresh herbs such as dill, chives, parsley, basil, or tarragon.
- Chipotle mayo - Blend in 1-2 teaspoons chopped chipotle peppers in adobo sauce for smoky heat.
- Spicy mayo - Stir in your favorite hot sauce or a little sriracha to taste.
- Whole-grain mustard mayo - Stir in 1-2 teaspoons whole-grain mustard for extra texture and tang, great on sandwiches or with grilled meats.
Chef's tip: Why Make Homemade Avocado Oil Mayonnaise? Recent testing of packaged foods made with avocado oil, including some mayonnaise products, raised questions about whether the oils matched what consumers expected. One of the biggest advantages of making homemade avocado oil mayonnaise is simple-you choose the avocado oil yourself, so you know exactly what's in every batch.
How to Make Avocado Oil Mayonnaise
A tall, narrow jar works best for blending. Transfer the mayonnaise to a smaller storage jar once it's finished.I make mine in a tall Weck jar then store it in a small Weck jar.
- Add the egg, Dijon mustard, lemon juice, avocado oil, and salt to a tall, narrow jar just wide enough to fit the head of the immersion blender.
- Turn on the immersion blender and hold it at the bottom of the jar while the mayonnaise emulsifies. Once it begins to thicken, slowly lift the blender to incorporate the remaining oil. The mayonnaise comes together in about 1 minute.
Chef's Tip: Make a Half Batch - If you have a smaller household or don't think you'll use a full batch within 3-4 days, make a half batch. Because avocado oil mayonnaise is so quick and easy to make, it's simple to keep fresh mayo on hand without making more than you need. For a half batch (about ½ cup), use half of all the ingredients except the egg-use one whole egg. I tested it with just the yolk, but the mayonnaise stayed liquid and wouldn't emulsify. As soon as I added the egg white, it emulsified into perfect mayonnaise.
Tips for Making Homemade Mayonnaise
Immersion blender avocado oil mayonnaise is quick and reliable, but a few simple techniques help ensure a thick, creamy emulsion every time.
- Use a narrow container. Choose one just wide enough for the immersion blender head. This keeps the ingredients concentrated around the blade so the emulsion forms quickly.
- Start at the bottom and don't move too soon. Place the blender firmly over the egg and keep it there until a thick, pale emulsion forms around the blade. Then slowly lift and tilt the blender to incorporate the remaining oil.
- If the mayonnaise seems thin, refrigerate it first. If it's smooth and emulsified rather than oily or separated, it may simply need to chill and firm.
- If the mayonnaise breaks (separates), it can usually be saved. Start with a fresh egg yolk in a clean container and slowly blend the broken mayonnaise into it until it emulsifies.
Ways to Use Avocado Oil Mayonnaise
- Sandwiches
- Healthy egg salad
- Chicken and avocado salad
- Coleslaw
- Tuna salad
- French potato salad
- Buffalo ranch dressing
- Tartar sauce
- Deviled eggs
And of course for dips and dipping!
Storage
Store avocado oil mayonnaise refrigerated in an airtight jar with a tight fitting lid for 3-4 days (due to the raw egg).
Recipe FAQs
Refrigerate homemade mayonnaise immediately and use it within 3-4 days for the best flavor, quality, and food safety.
Yes. The recipe works with either regular or pasteurized eggs. If you're concerned about using raw eggs, pasteurized eggs are a good option.
Homemade avocado oil mayonnaise is fresher, creamier, and made with the avocado oil you choose. It's also surprisingly easy to make with an immersion blender, and once you taste it, you may never want to buy it again.
Yes. Since avocado oil is the primary ingredient, its flavor has a big impact on the finished mayonnaise. Choose a mild, good-quality avocado oil with a clean flavor. I tested this recipe with Chosen Foods and also recommend La Tourangelle and Marianne's avocado oil.
Recipes Using Mayonnaise
How to use homemade avocado mayonnaise? In lots of recipes! Here are a few to try.
If you Make This Recipe
Please drop me a comment and tell me how you used your mayo! I love to hear from you and your comments help other readers.
📖 Recipe
Avocado Oil Mayonnaise
Ingredients
- 1 large egg or pasteurized egg if concerns about raw egg
- 1 tablespoon lemon juice
- 1-2 teaspoons Dijon mustard
- ¼-1/2 teaspoon salt
- 1 cup avocado oil Marianne's or Chosen Foods are good oils
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Instructions
- Put everything into a narrow straight-sided jar just slightly wider than the immersion blender head. Put the blender all the way on the bottom, turn it on without moving it until the bottom becomes thick and white, then very slowly draw it upward to incorporate the remaining oil.
Notes
Nutrition
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