This isn’t your average store-bought mayo. Nope—this homemade version brings a velvety texture, a mild nutty flavor from avocado oil, and a touch of zing thanks to fresh lemon juice. You’ll only need a handful of ingredients, one jar, and five minutes. Trust me, once you taste this, you’ll never look back.
Table of Contents
Why You’ll Love This Recipe
- Creamy, dreamy texture that beats store-bought any day.
- Heart-healthy avocado oil adds subtle flavor and good fats.
- Ready in 5 minutes—yes, really!
- Customizable—adjust tang, salt, or sweetness to your liking.
- Perfect for everything from sandwiches to dips.
Recipe Snapshot
| Feature | Detail |
|---|---|
| Category | Dinner (and all-purpose condiment!) |
| Prep Time | 5 minutes |
| Cook Time | 0 minutes |
| Total Time | 5 minutes |
| Servings | About 1 cup |
| Focus Keyword | Mayonnaise recipe with avocado oil |
Mayonnaise with Avocado Oil
Ingredients
Equipment
Method
- Place the egg in the bottom of a tall jar or cup. Add Dijon mustard, lemon juice, salt, and pour in the avocado oil without stirring.
- Insert the immersion blender all the way to the bottom and turn it on. Do not move it for about 10 seconds as the mayo begins to form.
- Slowly lift the blender to incorporate the top layers. Blend until smooth and fluffy.
- Taste and adjust with more lemon juice, mustard, or salt as needed. Transfer to a jar and refrigerate.
Notes
How to Make Mayonnaise with Avocado Oil
Step 1: Grab a Tall Jar or Cup
Use a mason jar or the cup that came with your immersion blender—just make sure it’s narrow and tall.
Step 2: Add Ingredients in Order
Start with the egg at the bottom. Then add mustard, lemon juice, salt, and finally pour in the avocado oil. Don’t stir!
Step 3: Blend It Up
Place your immersion blender all the way at the bottom of the jar. Turn it on and do not move it for about 10 seconds. You’ll see mayo forming like magic!
Step 4: Slowly Lift the Blender
Once the bottom is creamy, slowly lift the blender to incorporate the top layers. Keep blending until smooth and fluffy.
Step 5: Taste and Adjust
Add more salt, lemon, or mustard if needed. Then give yourself a pat on the back—you just made homemade mayo!
Pro Tips for Mayo Mastery
- Use room temperature ingredients to avoid separation.
- If it breaks, try blending in a teaspoon of warm water to fix it.
- Avocado oil is key—avoid extra virgin olive oil as it can taste bitter.
Flavor Variations
- Garlic Aioli – Add one minced clove of garlic.
- Spicy Sriracha Mayo – Stir in a teaspoon of sriracha.
- Herbed Mayo – Mix in fresh dill, parsley, or chives.
Serving Suggestions
- Slather on BLTs, burgers, or turkey sandwiches.
- Dollop into tuna or egg salad.
- Use as a dip for fries or sweet potato wedges.
- Oh, and trust me—this mayo is divine with crispy seafood! Try it alongside our Crispy Bang Bang Salmon Bites for a spicy, creamy combo you won’t forget.
Make-Ahead & Storage
- Store in a clean jar in the fridge for up to one week.
- Always use a clean spoon to scoop to keep it fresh.
Leftovers
- Stir into mashed potatoes or pasta salads.
- Mix with hot sauce for a quick dipping sauce.
- Spread on grilled cheese before toasting—it crisps up beautifully!
Got leftover mayo? Use it as the creamy base for our reader-favorite Basque Crab Salad Recipe—it’s light, tangy, and totally irresistible.
Can You Freeze Mayonnaise?
Not really. Mayo doesn’t freeze well—it tends to separate and lose that silky texture. It’s best enjoyed fresh!
Reheating?
Nope, mayo isn’t meant to be reheated. Use it cold or at room temperature for best flavor and texture.
FAQs
Can I use a regular blender or food processor?
Yes, but an immersion blender gives the best texture and easiest cleanup.
Is avocado oil healthier than canola oil?
Absolutely! Avocado oil is packed with monounsaturated fats and has a higher smoke point.
Can I use lime juice instead of lemon?
Totally! Lime gives a slightly different zing but still keeps it fresh and tangy.
What if my mayo won’t thicken?
Make sure your egg isn’t too cold, and follow the layering instructions exactly. If it still won’t thicken, try adding another egg yolk.
Final Thoughts
Homemade mayonnaise with avocado oil isn’t just a recipe—it’s a revelation. It’s a little healthier, a lot tastier, and way more satisfying to make. So grab your blender, channel your inner kitchen alchemist, and whip up a batch that’ll have everyone asking, “You made this?!”