This quick and easy Homemade Mayonnaise with Avocado Oil is a breeze to whip up and way healthier than store-bought versions. It's a fantastic dairy-free base for homemade condiments, dips, dressings, and sauces. If you've tried making mayo and ended up with a runny mess, this recipe is just what you need to get it right!
If you wanna make mayo without mustard be sure to check my homemade mayonnaise without mustard!
The Best Avocado Oil Mayo
The ability to utilize mayonnaise to give meals a creamy texture without using additional dairy is one of my favorite things about it.
I can't believe how many years I spent purchasing store-bought mayonnaise when making your own at home is so simple. Furthermore, it is far healthier for you. A lot of unwanted ingredients are added to the majority of store-bought mayos.
so the next time you need mayonnaise for your chicken drumsticks, roasted potatoes, or french fries make your jar!
Jump to:
- The Best Avocado Oil Mayo
- Why You'll Love It
- Equipment Needed
- Homemade Mayonnaise Ingredients
- How to Make Homemade Mayo
- Homemade Mayonnaise Tips
- Ideas for Flavor Variations
- How to Store Your Homemade Mayonnaise
- Substitutions
- Frequently Asked Questions
- Tasty Recipes That Use Mayonnaise
- Quick Homemade Mayonnaise with Avocado Oil
- 💬 Comments
Why You'll Love It
- Fresh and Flavorful
- Preservative-Free
- Quick and Easy
Equipment Needed
- Immersion Blender / Hand Blender
You just need one thing—possibly the most crucial one—to make this mayonnaise a success! which is an immersion blender—ideally, the KitchenAid blender with the four-blade attachment if you own one! This will guarantee that the mayonnaise you receive is as exact as feasible every time.
Homemade Mayonnaise Ingredients
- Egg: The egg, specifically the yolk, acts as an emulsifier, helping to blend the oil and other ingredients into a smooth, creamy texture.
- Dijon Mustard: Adds a tangy flavor and helps with the emulsification process, making the mayo thicker and smoother.
- Vinegar or Lemon Juice: Provides acidity, which balances the richness of the oil and helps with the emulsification. It also adds a bit of tang to the flavor.
- Salt: Enhances the overall flavor of the mayo, making it taste well-seasoned and balanced.
- Avocado Oil: The main fat in the mayo, avocado oil provides a mild, buttery flavor and is rich in heart-healthy monounsaturated fats.
How to Make Homemade Mayo
- Gather Your Ingredients: You’ll need one egg, a tablespoon of Dijon mustard, a tablespoon of vinegar or lemon juice, half a teaspoon of salt, and a cup of avocado oil.
- Prep Your Container: Grab a tall, narrow container that fits your immersion blender. This helps everything emulsify properly.
- Layer the Ingredients: Crack the egg into the container, then add the mustard, vinegar, lemon juice, and salt. Finally, pour the avocado oil on top. Don’t stir!
- Blend Away: Place the immersion blender at the bottom of the container. Turn it on and keep it there for about 10-15 seconds. You’ll see the mayo start to form at the bottom.
- Slowly Lift the Blender: Slowly lift the blender through the mixture while it’s still running. This helps blend everything smoothly.
Homemade Mayonnaise Tips
Here are five pro tips to ensure your homemade mayonnaise turns out perfect every time:
- Use Room Temperature Ingredients: For the best emulsification, make sure your egg, oil, and any other ingredients are at room temperature. Cold ingredients can cause the mayo to break or not thicken properly.
- Start with Fresh Eggs: Use the freshest eggs possible. Older eggs may not emulsify as well, affecting the consistency of your mayo.
- Add Oil Gradually: When making mayonnaise, drizzle the oil in very slowly, especially at the beginning. A slow, steady stream allows for proper emulsification and helps achieve a thicker consistency.
- Keep Your Tools Clean: Make sure your blender, whisk, or food processor is completely clean and dry. Any residual moisture or grease can interfere with the emulsification process.
- Use a Tall, Narrow Container for Immersion Blending: If you’re using an immersion blender, choose a tall, narrow container. This helps the blender stay in contact with the ingredients and creates a stable emulsion.
Ideas for Flavor Variations
- Garlic Aioli: Mix in minced garlic, lemon juice, and a pinch of salt for a classic garlic aioli.
- Herb Mayo: Add fresh chopped herbs like parsley, dill, chives, and tarragon for a bright, herby twist.
- Sriracha Mayo: Blend in Sriracha sauce for a spicy kick, perfect for burgers or sandwiches.
- Lemon-Dill: Stir in lemon zest, fresh lemon juice, and chopped dill for a zesty, tangy mayo.
- Smoked Paprika: Add smoked paprika and a touch of cayenne pepper for a smoky, slightly spicy flavor.
How to Store Your Homemade Mayonnaise
To store mayo made in a wide-mouth mason jar, just cover the jar and store it in the refrigerator. Simply transfer your mayo to an airtight container if you use anything different, such as a cup. In the fridge, the mayo will get somewhat firmer. I suggest writing the date you created your mayo on the container. If not, I'm very sure you'll forget when you made it. If you use fresh eggs, homemade mayo will be kept for at least two weeks in the refrigerator.
You should make the necessary adjustments if your eggs are about to expire. Since I utilize eggs from our farm, our mayo keeps for two weeks. Even yet, I've continued to ignore it without a second thought.
Substitutions
Olive oil can be replaced with avocado oil. I used olive oil to make my mayo at first, but I changed it to avocado oil as it has a lighter, more neutral flavor. You'll taste considerably more of the olive oil. I like the flavor better with avocado oil.
You may use distilled vinegar in place of lemon juice. Since I rarely have lemons on hand, vinegar is my first choice.
Any type of mustard can be replaced with Dijon mustard. I also adore spicy mustard, which I have used.
Frequently Asked Questions
Homemade mayonnaise typically lasts about one week in the fridge. Because it’s made with fresh ingredients and lacks preservatives, it’s best to use it within that time frame to ensure it stays safe and tasty.
add boiling water or add more egg yolks to the container and it should be sufficient to fix the emulsification process.
The CDC estimates that 1 in 20,000 eggs have salmonella, as I said earlier, therefore the chances are quite minimal in my opinion. Use pasteurized eggs if preferred.
With a clean basin and a whisk, you can create this by hand; it will simply take a little longer. It is not recommended to use a blender since the emulsification will not be satisfactory.
Tasty Recipes That Use Mayonnaise
- Greek Yogurt Marinated Chicken
- The Best Grilled Buffalo Chicken
- Air Fryer Cheesy Potato Wedges
- The Best Instant Pot Chicken Drumsticks
Quick Homemade Mayonnaise with Avocado Oil
Equipment
- 1 hand blender
INGREDIENTS
- 1 large egg at room temperature
- 1 cup avocado oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- ½ teaspoon salt
- A pinch of sugar optional, but it helps balance the flavors
- A blender or food processor trust me, this makes life so much easier!
INSTRUCTIONS
- Prep Your Ingredients: Make sure your egg is at room temperature – this is super important for getting the mayo to emulsify properly. If you forgot to take it out of the fridge ahead of time, just let it sit in a bowl of warm water for a few minutes.
- Blend the Egg and Mustard: In your blender or food processor, combine the egg and Dijon mustard. Blend on medium speed until they're well combined and slightly frothy.
- Add the Vinegar and Salt: Pour in the white wine vinegar (or lemon juice) and add the salt. Give it another quick blend to mix everything together.
- Slowly Add the Oil: This is the most crucial step. With your blender or processor running on low speed, very slowly drizzle in the avocado oil. I mean really slowly – like a thin, steady stream. This slow addition helps the oil emulsify with the egg mixture, turning it into that creamy, dreamy mayo we’re after.
- Taste and Adjust: Once all the oil is in, give your mayo a taste. If you like a bit of sweetness, add a pinch of sugar. If you feel it needs more tang, a little extra vinegar or lemon juice will do the trick. Blend again to incorporate any adjustments.
- Store Your Mayo: Transfer your homemade avocado oil mayonnaise to a clean jar with a tight-fitting lid. It should keep in the fridge for about a week – if it lasts that long! 😉
NOTES
- Use Room Temperature Ingredients: For the best emulsion, make sure your egg and avocado oil are at room temperature. Cold ingredients can prevent the mayo from coming together properly.
- Add Oil Slowly: Drizzle the avocado oil in a thin, steady stream while blending. Adding the oil too quickly can cause the mayo to split and become runny.
- Blend on Low Speed: Use a low speed on your blender or food processor to gradually incorporate the oil. This helps achieve a smooth, creamy texture without overworking the ingredients.
Heather says
This Homemade Mayonnaise is wonderful! It's easy to make and results in a creamy, flavorful mayo that's perfect for sandwiches and salads. A healthier twist on a classic. Thank you!
Imsen says
Thank you heather! 🙂
Ashley says
I love this homemade mayonnaise recipe. I added a little garlic and left out the sugar. So yummy!
Chenee says
This was so much easier to make than I thought it would be. I will be making this time and time again.