This easy homemade avocado oil mayonnaise is made in just a few minutes with only 5 simple ingredients for a clean and healthy 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? I’ll stop 😝) how to make this crazy easy + delicious homemade avocado oil mayonnaise.
I’m just going to start by saying that there is definitely a learning curve when it comes to cleaning up the ingredients in your pantry + refrigerator.
It took my awhile to sort all all the swaps and ingredients that make up a healthy kitchen. One thing that I learned in this process is that not all mayonnaise is created equal! It’s one of those condiments that has a super wide range between totally inflammatory and full of healthy and nourishing ingredients.
And when given those options, I’ll always take the second!
Especially when it’s also basically the best tasting mayo that you’ll ever have 😉
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 $10 jars of store bought avocado oil mayo and never tried it myself. Little did I know I was missing out on all the delicious + inexpensive mayo for no reason at all because it actually COULD NOT be easier to make.
All you need is 5 simple ingredients that you most likely already have in your kitchen, a food processor, blender, or immersion blender.
The ingredients you need are:
- 1 pasture raised egg
- a little bit of dijon mustard
- lemon juice
- sea salt
- avocado oil
That’s it!
Technically you could make it without the mustard, lemon juice, and sea salt – those are the ingredients that give the mayonnaise it’s flavor and keep it from being bland. You could 100% experiment with other acids and flavor enhancers if you want to switch it up!
You 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!
What makes this avocado oil mayo healthy
Because you are controlling the ingredients, this homemade mayo is ten times (at least!) healthier than the average store bought variety.
A regular store bought mayo is usually loaded up with unhealthy inflammatory oils like canola oil or rapeseed oil, high fructose corn syrup, sugar, and factory farmed eggs.
Homemade avocado oil mayo like this is one is not only healthier, the ingredients are actually nourishing, health promoting, and anti-inflammatory. It’s packed with healthy fats like avocado oil, pasture raised eggs, and yummy flavor boosters like lemon juice and mineral rich sea salt.
This homemade avocado oil mayonnaise is also:
- gluten free
- dairy free
- paleo
- whole30 friendly
- keto friendly
how to use avocado oil mayonnaise
This avocado oil mayonnaise can be used in so many delicious ways!
- As a tasty and healthy sandwich spread
- Stirred into your favorite chicken or tuna salad
- As the base for a kickass homemade ranch dressing like this Dairy Free Everything Bagel Spiced Ranch
- In creamy salad dressings
- In a garlicky aioli for dipping ALL THE THINGS
- 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 so you know exactly what is in your mayonnaise for the perfect healthy pantry swap!
- 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.
- 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.
- If you want to make this recipe using an immersion blender, this tutorial is a great guide.
Enjoy friends! xx
Print
Easy Homemade Avocado Oil Mayonnaise {paleo + whole30 friendly}
- Total Time: 10 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 clean and healthy alternative to store-bought mayonnaise that is thick and delicious!
Ingredients
- 1 pasture raised egg
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice
- 1/4 – 1 teaspoon sea salt (Depending on your taste. If you’re not sure, start with a small amount and stir in more salt 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 motor running until mayonnaise is thick and emulsified, but don’t over process or it will get too thick.
- Taste and stir in more salt if desired before storing in the refrigerator.
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.
Equipment
Buy Now →
Notes
- 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.
- 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.
- If you want to make this recipe using an immersion blender, this tutorial is a great guide.
- Prep Time: 5 minutes
- Category: condiment
- Method: blender
- Cuisine: paleo
Keywords: avocado oil, eggs, mayo, mayonnaise, paleo, whole30
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! 🙂