Avocado Oil Mayo
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Save a trip to the grocery store and make avocado oil mayo from scratch instead! It’s so easy to whip up with an immersion blender and it’s ready in 5 minutes. Plus, you probably already have all of the ingredients on hand.
I have this avocado mayo recipe on repeat in my home. It’s a staple for sandwiches, hot dogs and burgers. I also love it in recipes like purple cabbage slaw or buffalo chicken dip.
Why You’ll Love this Recipe
If you’re short on time and need a flavor boost, this recipe can be a great last minute condiment to whip up. All you need is about five minutes and you’ll have a homemade mayo that your kids will love!
The finished product is smooth, creamy and made with clean ingredients. Avocado oil adds to the velvety texture and lemon juice makes it taste so fresh.
The best part is that making your own avocado mayo actually saves money. While the stuff in stores is convenient, the price can be pretty steep. You can make multiple jars of your own mayo for the price of one at the store!
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times, so I can save you from a failed attempt.
- Make sure your immersion blender is on high! Using a lower setting may prevent the egg from emulsifying correctly. You don’t want the mayo to separate in the fridge!
- Fresh lemon juice gives homemade mayo the best flavor. Bottled lemon juice won’t taste as fresh but can work in a pinch.
- A silicone spatula is super helpful to fully incorporate all the ingredients. Use it to scrape down the sides and bottom of your jar in between blending.
Ingredients
You’ll want to add these ingredients to your grocery shopping list:
I love using avocado oil to make mayo because of it’s neutral taste and velvety, rich feel. You could substitute olive oil, or try a combination of the two oils. However, be sure that it’s a light, fruity variety and not robust. Since it’s homemade, you can have a lot of fun experimenting with what flavors you and your family enjoy!
Swap the ground mustard with Dijon mustard, if needed. Use about a teaspoon of prepared mustard!
You can also substitute the lemon juice with lime juice.
To make spicy mayo, try adding a pinch of cayenne pepper, sriracha, or chipotle.
How to Make Avocado Oil Mayo
This is a summary of the steps. For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Grab a wide mouth mason jar that is wide enough to fit your immersion blender. Then crack an egg into the jar, making sure that the yolk doesn’t break.
- Add ground mustard, salt and lemon juice.
- Slowly add the avocado oil so it stays at the top. Place the immersion blender at the bottom of the jar. You want it to cover the egg yolk and for the oil to be floating above.
- Turn the immersion blender on high. The oil will slowly be pulled down and emulsify to thicken the mayo. As this happens you can gently start to move the blender around until the mayo is white, thickened and fully combined.
- Give the mayo a taste, and season with extra salt or fresh lemon juice if needed. Now you’re ready to use it in your favorite recipe with mayo, spread it onto a sandwich or store it for later!
Avocado Mayo FAQs
If you do not have an stick blender, you can mix the ingredients together in a large food processor or a regular blender. I recommend slowly streaming in the avocado oil while the blender is running. This will ensure it emulsifies properly, meaning it won’t separate later on.
In moderation, yes! Avocado oil is rich in healthy fats. Since it is homemade, it also does not have any additives or preservatives that store-bought mayo often has. You’ll want to use it within the same week because of those fresh ingredients!
Store your creamy avocado mayo in an airtight container or glass jar for up to a week in the fridge. I like to transfer my homemade mayo to an airtight squeeze bottle.
Always store mayo in the fridge because of the raw egg. If you plan to leave it sitting out for guests to use, consider putting it in an ice bucket so that it stays cold!
Serving Suggestions
Avocado oil mayo is creamy, flavorful and versatile. You can use it to as a simple dipping sauce or make Caesar salad dressing.
It’s great in chicken salad or on a bratwurst. If you’re having a cookout and grilling up homemade hamburgers, avocado mayo is a go-to condiment in my family.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Avocado Oil Mayo
Equipment
- Wide Mouth Mason Jar
Video
Ingredients
- 1 large egg
- ½ teaspoon ground mustard
- Pinch of salt
- ½ lemon juiced
- 1 cup avocado oil
Instructions
- In a jar, wide enough to fit your immersion blender, crack 1 large egg, making sure the yolk doesn’t break.
- Add ½ teaspoon ground mustard, Pinch of salt, and juice from ½ lemon.
- Slowly add in the 1 cup avocado oil.
- Place the immersion blender at the bottom of the jar, making sure the blender covers the whole yolk.
- On high, blend until white and thickened and fully combined. As the mayo starts to thicken you can gently move the blender around.
- Taste, and season with more salt or lemon juice as needed.
How long is this good for?
Homemade avocado mayo will last about two weeks in the fridge since there are no preservatives 🙂