Swapping out neutral oils for avocado oil transforms a simple condiment into a nutrient-dense powerhouse. This version delivers the same rich, velvety texture with a subtle, buttery flavor and a boost of heart-healthy monounsaturated fats. I remember the first time I made a homemade mayonnaise recipe easy enough for a weeknight. It was a revelation—so much brighter and creamier than anything from a jar. But it was switching to avocado oil that truly changed the game. This Best Homemade Mayonnaise Recipe with Avocado Oil is my new kitchen staple. It’s a condiment that feels both indulgent and wholesome, turning everyday sandwiches and salads into something special. Regular kitchen, regular time, great results. Let’s make a mayonnaise sauce that’s simple, satisfying, and full of flavor.
Table of Contents
Best Homemade Mayonnaise Recipe with Avocado Oil
This homemade mayonnaise transforms a simple condiment into a nutrient-dense powerhouse. It delivers a rich, velvety texture with a subtle, buttery flavor and a boost of heart-healthy monounsaturated fats. Made in just minutes with an immersion blender, it's far superior to any store-bought version.
- Prep Time: 5min
- Cook Time: 0min
- Total Time: 5min
- Yield: About 1 cup 1x
- Category: condiment
- Method: blending
- Cuisine: American
Ingredients
- 1 large egg, at room temperature
- 1 tablespoon fresh lemon juice (or white wine vinegar)
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt
- 1 cup (240 ml) avocado oil
- Optional: 1 clove garlic, minced, or a pinch of smoked paprika
Instructions
- Combine the egg, lemon juice, Dijon mustard, and salt in the cup of an immersion blender or a standard blender.
- Pour the avocado oil directly on top of the egg mixture. Do not stir.
- If using an immersion blender, place it firmly at the very bottom of the cup. Turn it on to high speed and hold it still until a creamy white emulsion forms at the bottom (about 10-15 seconds). Then slowly tilt and lift the blender to incorporate all the oil.
- For a standard blender, start on low speed and very slowly drizzle the oil in a thin, steady stream until the mixture is thick and emulsified.
- Taste and adjust seasoning, adding more lemon juice, mustard, or salt if desired. If the mayonnaise is too thick, blend in a teaspoon of warm water to loosen it.
- Transfer to a clean, airtight jar and refrigerate immediately.
Notes
Use room temperature ingredients for best results. Store in the refrigerator and consume within 5-7 days. If the mayonnaise separates, whisk a fresh egg yolk in a bowl and slowly drizzle in the separated mayo to re-emulsify.
Nutrition
- Serving Size: 16
- Calories: 100
- Sugar: 0
- Sodium: 75
- Fat: 11
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 10
Ingredients List for the Best Homemade Mayonnaise Recipe with Avocado Oil
This Best Homemade Mayonnaise Recipe with Avocado Oil relies on just a handful of simple, quality ingredients. The magic is in their freshness and how you bring them together.
- 1 large egg, at room temperature
- 1 tablespoon fresh lemon juice (or white wine vinegar)
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt
- 1 cup (240 ml) avocado oil, plus extra if needed
- Optional: 1 clove garlic, minced, or a pinch of smoked paprika
Smart Swaps:
- Egg Concern? You can use pasteurized egg products for peace of mind.
- Acid Swap: Apple cider vinegar or more lemon juice works beautifully.
- Mustard: Yellow mustard can stand in for Dijon in a pinch, though Dijon adds a lovely depth.
- Oil: While avocado oil is the star for its mild flavor and health profile, a light olive oil can be used. Avoid strong, extra-virgin olive oil as it can overpower.
Timing for Your Homemade Mayo Recipe
One of the best parts of this homemade mayonnaise recipe easy to master is its speed. From pantry to jar takes mere minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
That’s right—faster than a trip to the store. This homemade mayo recipe proves that a from-scratch condiment can fit into the busiest of days.
Step-by-Step Instructions for Homemade Mayonnaise
Making mayonnaise is an act of kitchen alchemy. Follow these steps, and you’ll have a perfect, creamy emulsion every time.
1. Combine the Base
In the cup of your immersion blender or a regular blender, combine the room-temperature egg, lemon juice, Dijon mustard, and salt. Let these ingredients settle for a minute. This base is crucial for a stable emulsion.
2. Add the Oil
Pour the full cup of avocado oil directly on top of the egg mixture. Do not stir. The key is to let the blender blade pull the oil down slowly, creating the emulsion from the bottom up.
3. Blend to Perfection
If using an immersion blender, place it firmly at the very bottom of the cup. Turn it on to high speed and hold it still. You’ll see the creamy white mayonnaise form instantly at the bottom. After about 10-15 seconds, slowly tilt and lift the blender to incorporate all the oil. For a stand blender, start on low and slowly increase speed, drizzling oil in a thin stream if your model requires it.
4. Adjust and Season
Once thick and creamy, stop blending. Taste your masterpiece. Want more tang? Add a squeeze more lemon. More zip? A bit more mustard. If it’s too thick, blend in a teaspoon of warm water to loosen. Your Best Homemade Mayonnaise Recipe with Avocado Oil is ready.
Nutritional Information
A tablespoon of this avocado oil mayonnaise contains approximately:
- Calories: 100
- Fat: 11g (primarily monounsaturated from avocado oil)
- Carbohydrates: 0g
- Protein: 0g
Compared to many store-bought versions, this homemade mayonnaise recipe easy to whip up uses a high-quality oil rich in oleic acid, a heart-healthy fat. You control the salt and avoid added sugars or preservatives, making it a cleaner choice for your creamy dressings and spreads.
Equipment Needed
You don’t need fancy gear for this homemade mayo recipe. One tool makes it foolproof.
- Immersion Blender (Highly Recommended): This is the secret to a 30-second, no-fail emulsion. A tall, narrow cup that fits the head snugly is ideal.
- Alternative: Standard Blender or Food Processor: These work well too. You may need to drizzle the oil in a slow, steady stream while the machine runs.
- Measuring Spoons & Cup
- Airtight Jar for Storage
Why You’ll Love This Best Homemade Mayonnaise Recipe with Avocado Oil
- Unbeatable Flavor & Texture: The rich, velvety creaminess and subtle, buttery notes from avocado oil are far superior to any jar.
- Health-Conscious Choice: You’re using a premium oil known for its good fats, with no hidden ingredients.
- Incredibly Fast: Five minutes for a condiment that elevates every meal? Yes, please.
- Total Customization: This is your canvas. Add garlic for aioli, herbs for a sandwich spread, or a dash of hot sauce.
- Cost-Effective: A bottle of good avocado oil goes a long way, often making this homemade mayonnaise recipe easy on the wallet compared to premium store-bought brands.
Healthier Alternatives for the Recipe
This Best Homemade Mayonnaise Recipe with Avocado Oil is already a healthier twist on the classic. But here are more tweaks:
- Lighter Version: Substitute up to ¼ cup of the avocado oil with plain Greek yogurt after emulsification for a tangy, protein-boosted spread.
- Egg-Free/Dairy-Free: For a vegan alternative, use the brine from a can of chickpeas (aquafaba) as your emulsifier. Start with 3 tablespoons and blend with the other base ingredients before slowly adding oil.
- Flavor Boosts: Stir in nutritional yeast for a cheesy, umami flavor or a pinch of turmeric for color and anti-inflammatory benefits.
Serving Suggestions
This mayonnaise is a kitchen workhorse. Here’s how to use your homemade mayo recipe:
- The Ultimate Spread: Slather it on bread for your next sandwich. It’s the perfect base for my Greek Yogurt Chicken Salad or a classic BLT.
- Creamy Salad Dressing: Thin it with a little lemon juice or vinegar for a quick dressing.
- Pasta Salad Star: It creates the most luxurious, cohesive dressings. Try it in my BLT Pasta Salad or Dill Pickle Pasta Salad.
- Dip & Sauce: Mix with ketchup for fry sauce, stir in herbs for a veggie dip, or use it as a binder for crab cakes.
- Potato & Egg Salad: It makes all the difference, offering a cleaner, richer flavor than a Hellmans mayonnaise recipe might.
Common Mistakes to Avoid
Even an easy homemade mayonnaise recipe can have pitfalls. Avoid these:
- Using Cold Ingredients: A cold egg can hinder emulsification. Let your egg sit out for 20-30 minutes first.
- Adding Oil Too Fast: If you’re using a standard blender (not immersion), the most common error is pouring the oil in a torrent instead of a thin drizzle. Patience is key.
- Not Starting with the Blender at the Bottom: With an immersion blender, this is the #1 tip. Start at the very bottom and don’t move until the emulsion forms.
- Over-blending: Once it’s thick and creamy, stop. Over-processing can sometimes cause it to break.
- Skimping on Salt or Acid: These are flavor activators. Taste and adjust at the end to make your homemade mayonnaise recipe sing.
Storing Tips for the Recipe
Proper storage keeps your homemade mayonnaise recipe fresh and safe.
- Refrigeration is Mandatory: Transfer your mayonnaise to a clean, airtight jar. It must be stored in the refrigerator.
- Shelf Life: Consume within 5-7 days. Because it uses a fresh egg, it won’t last as long as commercial versions with preservatives.
- Do Not Freeze: Freezing will break the emulsion, creating a grainy, separated mess upon thawing.
- If It Separates: Don’t panic. Place a fresh egg yolk in a clean bowl. Whisking constantly, very slowly drizzle in the separated mayonnaise. It should come right back together.
Conclusion
This Best Homemade Mayonnaise Recipe with Avocado Oil is more than a condiment; it’s a small act of kitchen magic that makes everyday meals taste homemade in the best way. Simple ingredients, warm memories. You get a creamy, luxurious spread that’s better for you and endlessly versatile. I hope it becomes your secret weapon for sandwiches, salads like my Creamy Ranch Pasta Salad, and dips. Food that feels like home.
Give it a try this week! Let me know how it turned out in the comments below. And if you’re looking for another delicious way to use a creamy base, my Lemon Dill Salmon Salad is a must-make. Don’t forget to tag @StackSipSnack on Pinterest so I can see your creations.
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FAQs about Best Homemade Mayonnaise Recipe with Avocado Oil
Why is my homemade avocado oil mayonnaise bitter?
The most common reason for bitter homemade avocado oil mayonnaise is the type of avocado oil used. Some avocado oils are extracted from the seed or the skin of the avocado, which can impart a bitter flavor. Always choose a high-quality, refined avocado oil that specifically states it's made from the pulp of the avocado.
How long does homemade avocado oil mayonnaise last?
Homemade avocado oil mayonnaise, when properly stored in an airtight container in the refrigerator, typically lasts for 5-7 days. Always check for any changes in smell, color, or texture before consuming.
Can I use a regular blender instead of an immersion blender for avocado oil mayonnaise?
While an immersion blender is generally recommended for its ease of use and consistent results, you can use a regular blender. If using a regular blender, slowly drizzle the avocado oil into the blender while it's running, which can be tricky. It may also take longer to emulsify.
What can I use instead of lemon juice in avocado oil mayonnaise?
If you don't have lemon juice, you can substitute it with an equal amount of white wine vinegar or apple cider vinegar. These will provide the necessary acidity to balance the flavors and help with the emulsification process.
What do I do if my avocado oil mayonnaise is too thin?
If your mayonnaise is too thin, you can try adding a bit more avocado oil, a teaspoon at a time, while continuing to blend. Alternatively, you can add a small amount of Dijon mustard, which acts as an emulsifier and can help to thicken the mayonnaise.
Is avocado oil mayonnaise healthier than regular mayonnaise?
Avocado oil mayonnaise is often considered healthier than regular mayonnaise made with soybean or canola oil because avocado oil is rich in monounsaturated fats and antioxidants. However, keep in mind that mayonnaise, regardless of the oil used, is still high in fat and calories, so moderation is key.
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