Homemade Avocado Oil Mayonnaise
This 5-minute Homemade Avocado Oil Mayonnaise comes together with only 4 simple ingredients and made directly in a jar to conveniently store in the refrigerator.
Servings 24 servings
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
Makes approximately 1 ½ cups of homemade mayonnaise or 24 servings. One serving size is 1 tablespoon.
Storage: Store mayonnaise in an airtight container in the fridge for up to 2 weeks.
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. 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.
Nutrition
Calories: 83kcal | Carbohydrates: 0.1g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 153mg | Potassium: 4mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.04mg