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Jar of homemade mayonnaise with avocado oil on rustic table
ChefMaster Emily

Mayonnaise with Avocado Oil

This isn’t your average store-bought mayo. 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 only need a handful of ingredients and five minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Condiment, Dinner
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 egg room temperature
  • 1 cup avocado oil
  • 1 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 pinch salt

Equipment

  • Immersion Blender
  • Tall Jar or Cup

Method
 

  1. 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.
  2. 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.
  3. Slowly lift the blender to incorporate the top layers. Blend until smooth and fluffy.
  4. Taste and adjust with more lemon juice, mustard, or salt as needed. Transfer to a jar and refrigerate.

Notes

Use room temperature ingredients to help emulsification. Avoid extra virgin olive oil due to its strong flavor. For variations, add garlic, herbs, or spices.