This easy homemade avocado oil mayonnaise is made in just a few minutes with only 5 simple ingredients for a yummy alternative to store-bought mayonnaise that is thick and delicious!
What’s up mayo lovers?!
Can I call you that?
Maybe it’s the midwest girl in me, but I am team mayo ALL THE WAY, and I’m so excited to show my fellow mayo lovers (too much?) how to make this crazy easy + delicious homemade avocado oil mayonnaise.
It’s great on sandwiches (BLT’s anyone?!), to make sauces like this Garlic and Herb Aioli, Whole30 Caesar Salad Dressing, in a batch of Easy Chicken Salad, Deviled Egg Salad, or Easy Tuna Salad!
how to make easy homemade avocado oil mayonnaise
For the longest time I thought homemade mayo was something that was super tricky or hard to make, and so I just went on buying the expensive stuff from the store and never tried it myself.
Little did I know I was missing out on all the delicious homemade mayo for no reason at all because it actually COULD NOT be easier to make.
All you need is 5 simple pantry friendly ingredients that you most likely already have in your kitchen, a food processor, or blender, or immersion blender.
The ingredients you need are:
- 1 egg
- a little bit of dijon mustard
- lemon juice
- kosher salt
- avocado oil
That’s it!
You could 100% experiment with other acids and flavor enhancers if you want to switch up the recipe.
In your food processor, start by mixing together the egg, mustard, lemon juice, and salt until smooth. Then with the motor running pour in the avocado oil in a slow and steady stream
That is when the magic happens! The ingredients will start to thicken and emulsify – turning into a delicious avocado oil mayo.
how to use avocado oil mayonnaise
This avocado oil mayonnaise can be used in so many delicious ways!
- As a tasty sandwich spread
- Stirred into your favorite Chicken Salad or Tuna Salad
- As the base for a delicious homemade dressing like this Dairy Free Everything Bagel Spiced Ranch, or a classic Homemade Ranch Dressing
- In creamy salad dressings like this Whole30 Caesar
- In a Garlicky Aioli for dipping ALL THE THINGS like these Cajun Shrimp
- Slathered on a bunless burger
- In deviled eggs
a few notes on the recipe
- This recipe for easy homemade avocado oil mayo is made with simple ingredients from your pantry.
- Homemade avocado oil mayonnaise is not as shelf stable as a store bought mayo. This recipe should keep in the refrigerator for about 2 weeks, or until the expiration date of the eggs that you used. An easy way to keep track of this is to note the expiration date on the carton when you make the mayo, write the date on a little piece of masking tape and label your jar before you stash it in your fridge!
- If you don’t have lemon juice you can substitute with another type of acid. Regular vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar will all work.
- If you want to make this recipe using an immersion blender, this tutorial is a great guide.
Enjoy friends! xx
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Easy Homemade Avocado Oil Mayonnaise
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
- Diet: Gluten Free
Description
This easy homemade avocado oil mayonnaise is made in just a few minutes with only 5 simple ingredients for a yummy alternative to store-bought mayonnaise that is thick and delicious!
Ingredients
- 1 egg
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice
- 1/4 – 1 teaspoon kosher salt (or to taste, if you’re not sure, start with less and add more as desired)
- 1 1/2 cups avocado oil
Instructions
To make mayonnaise in a food processor
- Add egg, mustard, lemon juice, and salt to a food processor. Process until smooth.
- With the motor still running, add the avocado oil in a slow and steady stream. Keep the motor running until the mayonnaise is thick and emulsified, but don’t over process or it can get too thick.
- Taste and stir in more salt if desired.
- Store in a sealed container in the refrigerator for 1-2 weeks.
to make mayonnaise using an immersion blender
- In a large measuring cup or very tall jar add egg, mustard, lemon juice, and salt, and avocado oil – in that order.
- Starting with the immersion blender at the bottom of the jar, blend until mayonnaise starts to form.
- Slowly lift the immersion blender and continue to blend until thick and emulsified.
- Taste and stir in more salt if desired before storing in the refrigerator.
Notes
- Homemade avocado oil mayonnaise is not as shelf-stable as store-bought mayo. This recipe should keep in the refrigerator for 1-2 weeks or until the expiration date of the eggs that you used. An easy way to keep track of this is to note the expiration date on the carton when you make the mayo, write the date on a little piece of masking tape and label your jar before you stash it in your fridge!
- If you don’t have lemon juice you can substitute with another type of acid. Regular vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar will all work.
- The same goes for mustard. You can leave the mustard out all together, or try substituting with another “flavor booster” like grated garlic, chopped capers, or spices.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Food processor
- Cuisine: American
Tatyanna says
I need help! I did them immersion blender method and it’s not thickening at all. What could I do to fix it?
Nyssa Tanner says
Hi Tatyanna! I would suggest adding another teaspoon of lemon juice and maybe 1/2 a teaspoon of mustard and trying to blend again, starting with the immersion blender at the bottom of the jar and lifting up as you blend. It may seem counter intuitive but the eggs vary in water content and the mayo needs that water to emulsify. I hope that fixes it for you! – Nyssa
Ashley says
We have been trying to cut seed oils out of our diet as much as possible and mayo is one of the things that has been difficult to let go of. We tried a Mayo recipe using olive oil and it was definitely not for us. But this recipe was so yummy, creamy, and easy. We will definitely be using this recipe for a long time. Thanks again for sharing.
Nyssa Tanner says
Hooray! So glad this one was the winner for you! I do love the mild flavor of avocado oil in mayo, once you have homemade it’s hard to go back to store bought. Thank you for your review, and happy cooking! – Nyssa
L says
Can this be frozen? We don’t use mayo all that often, so I worry it get wasted. But if we could freeze and then use some as needed, that would be awesome!
Nyssa Tanner says
You can freeze homemade mayonnaise, but because it is an emulsion with liquid that will expand when frozen and then shrink again when thawed the texture likely won’t be ideal after thawing, and the emulsion will probably break. If you want to give it a try this article has some tips for the best way to do it! – Nyssa
Kristie says
Raw eggs kinda scare me…any way to heat enough to kill off any potential germs but keep the Mayo consistency?
Nyssa Tanner says
Hi Kristie, I have not personally tried this method but this is an article you could refer to if you want to pasteurize eggs at home before using for mayo or another purpose!
francesca says
So yummy and easy to make I threw away all my store bought mayo!
Nyssa Tanner says
Isn’t it kind of like magic?! It makes me irrationally happy 🙂
Annie says
Love this recipe! Quick and easy to make. Thank you!
Nyssa Tanner says
I’m so happy you loved it! I feel like homemade mayo is so underrated!
Jim Kuder says
Ever had anyone try making it egg free?
Nyssa Tanner says
Hi Jim! I have not tried making it without eggs. This is a fairly traditional mayo recipe, so I’m not sure there would be a good substitute for this particular recipe. There are a variety of recipes out there that use milk, aquafaba (the leftover liquid from cooking chickpeas), or soy milk instead of eggs that might work! Good luck!
Monica Perez-Brandes says
Great recipe! I onñy used 1 CUP of avocado oil and came out great!
Nyssa Tanner says
Amazing! So happy you loved it and thanks for the feedback, Monica!
Donna M Huxhold says
The avacado oil mayo worked great BUT one teaspoon of salt was to salty. Even mixing one batch with no salt together was very very salty. I will have to throw it away. But when I try again I will leave out salt. Was very easy. I ran out of avacado oil so another day. Easy great recipe leave out one teaspoon of salt.
Nyssa Tanner says
Hi Donna – I’m so sorry that you found the recipe too salty! You can definitely modify it for next time to include less (or no) salt. If you want to save this batch you could purée some roasted red peppers and stir that into the oil for a roasted red pepper mayonnaise, or make an herb pesto without any salt and mix that into the mayo for a pesto mayonnaise. Hope those tips help for this time and thank you for the feedback – I will add a note in the recipe about the quantity of salt!
Casey Cape says
Awesome recipe thank you! Do you have a nutritional value for this by chance? Thank you!
Nyssa Tanner says
Yay! I’m so happy you love it! I do not have the nutritional values for this recipe, but you should be able to use an online tool to figure it out
Nyssa Tanner says
Hi Casey! I just wanted to follow up and let you know that I’ve added nutritional values for this recipe. Hope you continue to enjoy! 🙂