This 5-minute Homemade Avocado Oil Mayonnaise recipe is made with just 4 simple ingredients, blended directly in a jar (which means very little cleanup!). This avocado mayo recipe thick, smooth, and tastes far better than any store-bought version.
Looking for more healthy condiments?
Check out dairy-free ranch seasoning, Greek yogurt ranch recipe, and Ladolemono dessing.
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Recipe Overview
- Prep and Cook Time: 5 minutes to prep and 5 minutes to blend
- Cooking Method: No-Cook
- Dietary Info: Keto, Paleo, Whole30, Ancestral diet
- Tools Needed: wide-mouth mason jar, immersion blender (stick blender)
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Avocado Mayo Recipe
Love it or hate it - we all need a good mayo in our lives. It's the backbone of so many spreads, dips, and dressings. Looking at you healthy Caesar dressing! Not to mention it adds a nice creaminess to dishes like chicken potato casserole and Olivier salad.
But not all mayo is created equal. Using mayonnaise made with rancid seed oil takes the fun out of enjoying a good potato salad - am I right?
But this avocado oil mayo recipe is everything: creamy, rich, and made with whole eggs (so no leftover egg whites sitting in your fridge!).
I love how it comes together in a pint-size mason jar with just four simple ingredients - a whole egg, avocado oil, lemon juice, and a pinch of salt. Feel free to double or triple the recipe so you're set for the week!
Ingredients for Avocado Oil Mayonnaise
- Avocado oil: Refined avocado oil is ideal for its neutral flavor and high smoke point, but extra-virgin works well too. If you want a mayo with a rich flavor, use olive oil (but I wouldn't cook with it).
- Egg: For this raw mayonnaise, opt for fresh, high-quality eggs from pastured or free-range hens, ideally from your local farmer's market.
- Mustard: Dijon mustard or ground mustard works.
- Acid: Any kind of vinegar like white wine vinegar or apple cider vinegar works great. You can use fresh lemon juice or lime juice if you're using mayo in Mexican or Asian-inspired recipes. But you want a little acidity in the mayo to balance out the richness and help stabilize the emulsification.
- Salt: Unrefined real sea salt is best. I would use fine or kosher grain but avoid flakes or large salt.
Health Benefits of Mayonnaise
You may be surprised to learn that mayonnaise can actually be a health food. If made with quality ingredients like avocado oil, backyard eggs, and mineral-rich sea salt, it's a wholesome staple that should be in ample supply in a real food kitchen. Homemade mayo is a game changer - free from the seed oils lurking in storebought versions.
How to Make Avocado Oil Mayo Recipe
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Avocado oil
Pour oil into a pint-size, wide-mouth mason jar up to the 1-cup mark.
Step 2. Remaining ingredients
Add room-temperature whole egg, Dijon mustard, apple cider vinegar or lemon juice, and sea salt.
Step 3. Blend slowly
Place your immersion blender into the jar and press firmly against the bottom of the jar. Turn it on, keeping it pressed against the bottom of the jar. Blend for 10 seconds; you should start seeing the mayonnaise thicken and emulsify.
Step 4. Emulsify
Slowly raise the immersion blender to incorporate the rest of the oil into the mayonnaise. Raise the blender up and down as you emulsify and blend all ingredients thoroughly. Scrape off the mayo between the blades and close the jar.
Helpful Tips
- Start with a room-temperature egg. To bring it to room temperature from the refrigerator, run it under warm (but not hot) water for a few minutes. But to be honest, I've had successful mayo with chilled eggs with no problem at all!
- Use an immersion blender. Also known as a stick blender, and it’s a game-changer! While a regular blender or food processor works, it creates more dishes to clean. Plus, an immersion blender makes it easy for the oil and eggs to emulsify as you raise it slowly, allowing the air bubbles to slowly capture the oil.
- Use a wide-mouth mason jar for easy blending and fridge storage. Regular jars don't fit immersion blenders. Some mason jars have measurements on the sides which makes this recipe even easier (no measuring cup needed).
Troubleshooting
- Mayo splits? Also known as oil seizing, you can salvage it by using the broken mixture as the oil for a new batch. Start with a fresh egg and slowly blend with an immersion blender, gently lifting it ½ inch at a time to incorporate the oil gradually. In the future, you can pour the oil in slowly in a thin stream to ensure a smooth emulsion. (Note: I've only had to do this a few times in the beginning and have since used my method of adding everything to a jar and going for it!).
- Mayo too thin? If your mayo is too thin, slowly add in more oil or start with a fresh egg yolk and gradually incorporate the thin mayo to rebuild the emulsion. Trust the process - add more oil and keep blending.
Essential Avocado Mayo Recipe Tools
Here's what you'll need to make this avocado oil mayo recipe:
- Immersion Blender (Stick Blender): This tool is such a helpful tool - making the blending process quick and easy with minimal mess. It helps emulsify all ingredients without extra dishes.
- Wide-Mouth Mason Jar: Ideal for blending directly in the jar, this pint-size jar is the perfect size for this recipe and goes straight to fridge after mixing.
- Large Weck Jar: I use this jar if I need to meal prep (just 3x the recipe!) a lot of avocado oil mayonnaise for multiple uses.
Serving Suggestions
This homemade mayo with avocado oil puts other mayo recipes to shame. Use this wherever you would mayonnaise like sandwiches, wraps, salad dressings - this popular condiment has no shortage of uses.
Adding mayo to any savory dish is an easy way to add flavor and heart-healthy fats. Here are some ideas to get your creative culinary juices going.
Main dish: Salmon poke bowl, baked salmon and mayo, chicken potato casserole, and Cajun fish tacos all have mayonnaise as an essential ingredient.
Condiments: Sriracha mayo sauce, Caesar salad dressing, and simple house dressing all use mayo as a base.
Frequently Asked Questions
Generally, mayonnaise has a fairly long shelf life. It's safe to store mayonnaise in the refrigerator for up to 2 weeks in an airtight container. You can extend shelf life by using apple cider vinegar instead of lemon juice. However, I don't recommend freezing mayo as the texture can change once thawed.
This can happen if the oil is added too quickly or the ingredients are at different temperatures. To prevent this, ensure all ingredients are at room temperature and add the oil slowly while mixing well.
We love and use Chosen Foods avocado oil regularly in making our mayonnaise. Their avocado oil has not been cut with cheaper oils (as is common with oils) and it is of superb quality. Use refined avocado oil to achieve that creamy mayo.
Looking for more related recipes? Here are some ideas:
Did you make this homemade mayo with avocado oil? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Homemade Avocado Oil Mayonnaise
Ingredients
- 1 cup avocado oil
- 1 egg at room temperature
- 1 tablespoon lemon juice or apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons sea salt
Instructions
- Measure out one cup of avocado oil into a pint-size mason jar.
- Add the rest of the ingredients to the oil including whole egg, mustard, lemon juice, and aslt.
- Place the immersion blender firmly against the bottom of the jar. Turn on and blend for 10 seconds until the oil on the bottom is thickened and emulsified.
- Slowly raise the immersion blender to incorporate the rest of the oil into the mayonnaise. Raise the blender up and down as you emulsify and blend all ingredients thoroughly.
- Scrape off the mayonnaise stuck between the blades of the blender. Close the jar and store in the refrigerator.
Notes
- Start with a room-temperature egg. To bring it to room temperature from the refrigerator, run it under warm (but not hot) water for a few minutes. But to be honest, I've had successful mayo with chilled eggs with no problem at all!
- Use an immersion blender. Makes it easy for the oil and eggs to emulsify as you raise it slowly, allowing the air bubbles to slowly capture the oil.
- Use a wide-mouth mason jar for easy blending and fridge storage. Regular jars don't fit immersion blenders. Some mason jars have measurements on the sides which makes this recipe even easier (no measuring cup needed).
- Avoid split mayo. Also known as oil seizing, you can salvage it by using the broken mixture as the oil for a new batch. Start with a fresh egg and slowly blend with an immersion blender, gently lifting it ½ inch at a time to incorporate the oil gradually. In the future, you can pour the oil in slowly in a thin stream to ensure a smooth emulsion.
Raia says
Homemade mayo is INFINITELY better than store bought. 🙂 Thanks for reminding me that I need to make some... and for sharing this at Savoring Saturdays. 🙂
Jenna says
I've been using a very similar recipe for homemade mayo. Thanks for the avocado oil tip, I think i'll have to try that out and see which I like better!
Meghan @ Whole Natural Life says
I love making mayonnaise with avocado oil! I found out I was allergic to eggs last year, so I can't eat it anymore, but I really miss it. 🙁
Hellen O says
I use either grape seed oil or avocado oil, some folks are allergic to latex and afraid of avocado oil. Also prefer lime juice to lemon juice, but both taste good. It is fun to play and add once in a while garlic to it... Yummy! Have been making Mayo for many years, so good to see another avid healthy cook!
Anya says
Thank you Hellen. It's my favorite condiment to make and so easy!
Justine says
I have tried making my own mayonnaise a few times and I can only find super rich extra virgin avocado oil which is way too strong for mayonnaise. Similar to EVOO. Can u recommend the oil you use? Your mayo is a lot lighter in colour than the ones I’ve made!
Anya says
Hi Justine,
I love using 100% pure avocado oil. I agree EVOO can be too heavy for standard mayo use. This is the one I love and use: https://amzn.to/34HOwKx
Breanna says
How long does it keep?
Anya says
Hi Breanna,
Mayonnaise has a long shelf life if stored in the refrigerator. Provided that it's not contaminated, it may last several weeks.
Audra Byers says
Love how quick and easy this is. So tasty!
Anya says
It's super easy! Thanks Audra!
Olya says
I’ve been using this recipe for years. Super easy and delicious! No going back to store bought.
Anya says
It's such a game-changer! <3