This Homemade Avocado Oil Mayonnaise keeps things simple, creamy, and ridiculously easy. One jar, one immersion blender, and about two minutes stand between you and the fluffiest mayo of your life.
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There are so many delicious ways to use this homemade avocado mayonnaise. Try it on my classic beef dip sandwiches, spread it onto juicy homemade burgers, or clubhouse sandwiches. Or turn it into flavorful sauces like my creamy homemade Big Mac sauce, or use it to make the bacon aioli for these pork and pineapple sliders!
Why You'll Love This Recipe / Recipe At A Glance/Why This Recipe Works
- This homemade mayo recipe is fail-proof. Homemade mayonnaise is notorious for failing to emulsify, but this 2-minute, immersion blender recipe works every time!
- Our homemade avocado oil mayonnaise is made with only five simple ingredients in less than five minutes. It is also free of preservatives, gums, or unnecessary fillers.
- Avocado oil has a neutral taste that keeps the mayo balanced and versatile.
- This thick, clean-ingredient base is the perfect starting point for making a quick batch of homemade spicy mayo, roasted garlic aioli or garlic sriracha aioli.
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Ingredients You'll Need
- Whole Egg - Using a pasteurized egg is best for homemade mayo. Since the mayo is not cooked and "raw," they are the safest option. Raw, unpasteurized eggs can carry a small risk of Salmonella.
- Avocado Oil - Any neutral-tasting oil can be substituted. Some other options are vegetable oil, canola oil or grapeseed oil.
- Dijon Mustard - Dijon is the best choice because of its emulsifying properties, but regular yellow mustard, mustard powder, or whole grain mustard can be substituted as well.
A full list of ingredients with exact quantities can be found on the recipe card below.
Easy Recipe Variations
- Chipotle Mayo - Stir some chipotle chili powder into the mayo to make this easy, spicy dip.
- Lemon Herb Mayo - Stir your favorite fresh herbs into the mayo with some lemon zest for a delicious spread.
- Honey Mustard Mayo - Stir some honey and mustard into the mayo to make a thick sauce, like the one I use on this creamy honey mustard chicken recipe that is perfect for almost any dish.
Be sure to try my easy immersion blender hollandaise sauce that comes together in less than 5 minutes, too! You can also browse all of our homemade sauces and condiment recipes for even more delicious flavor!
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How To Make Homemade Mayonnaise
Step 1
Add all of the ingredients to a tall jar that is just a tiny bit wider than the immersion blender head.
Step 2
Place the immersion blender into the jar, pressing it firmly onto the bottom of the jar.
Step 3
Without moving the blender, turn it on and blend for 15-30 seconds until the mayo at the bottom of the jar starts to thicken and emulsify.
Step 4
Without turning the blender off, slowly pull the blender up to incorporate all of the oil and ingredients into the mayo.
Step 5
Blend until thick, creamy and fluffy.
Step 6
Cover and refrigerate the jar until ready to serve.
Expert Tips for The Best Mayo
- Use a jar barely wider than the blender head. This helps the blender properly pull the oil into the egg mixture, creating a thick and stable emulsion. If the jar is too wide, the mayo may struggle to emulsify and can turn out thin or separated.
- Don't move the immersion blender immediately, hold it on the bottom. Keep the immersion blender pressed firmly on the bottom of the jar for the first 15-30 seconds so the emulsion can form. Once the mayo starts looking thick and creamy on the bottom, that is your signal to slowly lift the blender upward to incorporate the remaining oil.
- How to fix broken mayo: If your mayonnaise separates or stays thin, add one fresh egg yolk or 1 teaspoon Dijon mustard to a clean jar and slowly blend in the broken mayo until it is thick, creamy, and emulsified. Broken mayonnaise is usually easy to fix and often just needs a little extra to bring it back together.
How To Store
Keep leftovers sealed in an airtight container or jar and store in the fridge for up to 3 days. Because this homemade avocado mayonnaise is made with raw eggs and no preservatives, it will spoil much faster.
Frequently Asked Questions
Usually, because the blender was lifted too quickly, the jar was too large, or the emulsion just simply did not form.
Making homemade mayonnaise allows you to control the ingredients. Making it homemade means you can avoid preservatives and highly processed oils.
Dijon mustard adds flavor and helps stabilize the emulsion.
What To Use Homemade Mayo In
These are my favorite recipes to make with this homemade avocado oil mayonnaise:
If you made this Homemade Avocado Mayonnaise Recipe or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Homemade Avocado Oil Mayonnaise (Fail-Proof Recipe)
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Print Recipe Pin RecipeEquipment
- Immersion Blender
- Jar
Ingredients
- 1 cup Avocado Oil
- 1 large Egg pasturized
- 2 Tablespoons Lemon Juice
- 2 teaspoons Dijon Mustard
- ¼ teaspoon Salt
Instructions
- Add the avocado oil, egg, lemon juice, Dijon mustard, and salt to a tall jar or container that is just slightly wider than the immersion blender head.
- Place the immersion blender directly on the bottom of the jar and keep it still. Blend on high speed for about 30 seconds until the mixture at the bottom becomes thick and creamy.
- Slowly lift the immersion blender upward while continuing to blend so the remaining oil fully emulsifies into the mayonnaise.
- Transfer the mayonnaise to an airtight container and refrigerate until ready to use.
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Notes
- Whole Egg: I recommend using a pasteurized egg because raw eggs carry a tiny risk of salmonella, and since this mayonnaise is "raw," pasteurized eggs are a better option.
- Avocado Oil: Any neutral tasting oil can be used. Avoid using extra virgin olive oil as it can make your mayo bitter.
- Dijon Mustard: Regular yellow mustard, mustard powder and whole grain mayo can be used as substitutes.
- Use a jar barely wider than the immersion blender head. This is the best option for your homemade mayonnaise to be successful.
- It is important not to move the immersion blender from the bottom of the jar until the sauce starts to emulsify. Once it becomes thick on the bottom, slowly pull it up to incorporate the rest of the oil and ingredients.
- Store leftovers in an airtight container or jar in the fridge for up to 3 days.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
Making mayonnaise is seriously so easy! It is perfect for summer cookouts, and everyone will be impressed that you brought the "homemade mayo"!