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
Scale
- 1 large egg, at room temperature
- 1 tablespoon fresh lemon juice (or white wine vinegar)
- 1 teaspoon Dijon mustard
- 1/2 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