Making Avocado Oil Mayonnaise in your kitchen can feel almost magical! In just one minute, you can whip up a creamy, delicious mayo that’s way better than anything from the store. Trust me, it’s a game changer.

Fixes mayo separation, greasy mouthfeel, dull flavor, and long prep time by using avocado oil, steady whisking, and simple pantry ingredients.

I always found store-bought mayonnaise a little too thick and with an odd taste, plus those long ingredient lists made me nervous. This homemade version solves all of that. With just seven clean ingredients, I know exactly what’s going into it and there aren’t any preservatives ruining the flavor.

Using an immersion blender helps it emulsify beautifully, and it’s so easy that even on busy days, you can have it ready in no time. You can spread it on sandwiches or use it in salads without worrying about what you’re eating.

If you love a good mayo, you might want to check out my honey roasted vegetables for a tasty side dish pairing!

Why You Will Love This Recipe

Simple Ingredients: You only need seven clean ingredients to whip this up, so no worrying about hidden preservatives or fillers that you’re trying to avoid.
Creamy Texture: The emulsification happens beautifully, giving you a rich and creamy mayo that outshines anything from the store without even breaking a sweat.
Quick Prep: It takes just one minute to make this avocado oil mayo. Seriously, you’ll have fresh mayo ready faster than you can say “sandwich.”
Storage Friendly: Pop it in a jar and store in the fridge for up to three weeks. Just give it a quick check before using, and you’re good to go.

Quick Avocado Oil Mayonnaise Recipe

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Author: Charlene
Prep Time: 1 minute
Cool Time: 0
Cook Time: 0 minutes
Total Time: 1 minute
Yield: 16 tablespoons 1x
Category: condiment
Method: blending
Cuisine: N/A
Diet: Gluten Free

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Description

A quick and easy recipe for homemade avocado oil mayonnaise, perfect for dips and spreads.

Ingredients

Scale

1 egg, fresh
1 tablespoon lemon juice, freshly squeezed
11/2 teaspoon Dijon mustard
11/2 teaspoon white vinegar
1/21/2 teaspoon apple cider vinegar
1/21/2 teaspoon Celtic sea salt
1 cup avocado oil, 100%, non-GMO

Cook Mode

Instructions

Blend Avocado Oil & Eggs: Start by pouring the avocado oil into a tall, narrow jar along with your fresh egg. Ensure the oil completely covers the egg. Using a snug jar allows the immersion blender to fit properly.
Add Mustard & Lemon Juice: Next, add the Dijon mustard and freshly squeezed lemon juice. As you blend, you will notice the tangy notes of lemon mixing in with the other ingredients. This step adds depth and aids emulsification.
Blend Until Creamy: Gently pulse the immersion blender from the bottom of the jar to the top until the mixture thickens into a creamy consistency. Be cautious not to over-blend, as this can result in a jelly-like texture.
Season & Taste: Add the Celtic sea salt to taste and blend just a bit more. This enhances the overall flavor of the mayonnaise. Adjust the amount of salt slowly, as too little or too much can significantly affect the taste.
Store & Enjoy: Transfer your avocado oil mayonnaise into a clean jar with a lid. Store it in the refrigerator for freshness. Be sure to emulsify it well to avoid separation when using later. Enjoy as a dip or spread!

Notes

Storage Tips: Store in a jar or airtight container in the refrigerator. Best used within 2 weeks but can last up to 3 weeks. Check for mold or foul smells before consuming.
Expert Tips: If your mayonnaise becomes too thick, stopping the blending process as soon as it emulsifies can help maintain the desired consistency. If the oil separates after storage, adding a splash of lemon juice can help re-emulsify it effectively.
Reheating Instructions: No reheating is required as this mayonnaise is served cold.
Serving Suggestions: Use as a sandwich spread, mix into salads for added creaminess, or serve as a dip for vegetables.
Recipe Variations: You can add garlic for an aioli version or incorporate herbs like dill for extra flavor. If desired, lime juice can be substituted for lemon juice for a different twist.
Ingredient Notes: Ensure to use high quality fresh eggs for the best flavor. For substitutions, you can explore using different types of vinegar, though this may alter the flavor profile slightly.

Nutrition

Serving Size: 1 tablespoon
Calories: 125
Sugar: 0g
Sodium: 20mg
Fat: 14g
Saturated Fat: 1.5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 0g
Cholesterol: 37mg

Recipe Tips

If the mayonnaise gets too thick, stopping the blending as soon as you see it emulsify can help you achieve the right consistency.
When storing, checking for spoilage after a week can prevent using mayonnaise that might not be safe anymore.
If you notice that the oil has separated after storage, a splash of lemon juice can help re-emulsify it effectively.
For a balanced flavor, keeping the salt amount as specified will help avoid an overly acidic taste in your mayonnaise.
If you’re unsure about the egg temperature, using it straight from the refrigerator works just fine with an immersion blender.

Serving Suggestions

Use avocado oil mayonnaise as a sandwich spread or mix it into salads for added creaminess. Serve it as a dip for vegetables at picnics or barbecues.

This mayonnaise can also work in various dishes like pasta salads, potato salads, or as a dressing for coleslaw. Combine it with different ingredients to create flavorful sauces or aiolis.

Recipe variations

You can use 1 cup of olive oil as a substitute for avocado oil if you prefer a different taste.
Add 1 clove of minced garlic for an aioli twist, or 1 tablespoon of fresh dill to enhance the flavor.
Either lime juice or red wine vinegar can replace lemon juice, giving your mayo a unique zing.
If making a larger batch, double the recipe to accommodate 2 eggs and 2 cups of oil for gatherings.

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How to Store?

To keep your avocado oil mayonnaise fresh, follow these storage tips:

Refrigeration: Store mayonnaise in a jar or airtight container in the fridge for up to 3 weeks. Check for spoilage before use.

Freezing: Place mayonnaise in a freezer bag or airtight container. Freeze for up to 2 months. Thaw in the refrigerator before using.

Check for Spoilage: Always inspect for mold or off smells before consumption, regardless of storage method.

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If you enjoyed this Avocado Oil Mayonnaise or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!