Learn how to make homemade mayonnaise with avocado oil. This recipe is so simple and inexpensive!
Avocado Mayo Recipe | MADE FROM SCRATCH| Easy Mayonnaise Recipe Video
Is making homemade mayonnaise hard?
Nope! I thought it would be really hard to make to, but I was shocked about just how simple it really is. It can be made very quickly and with a few basic staple ingredients.
Do I have to use avocado oil?
I recently made this same recipe with olive oil, because I ran out of my avocado oil. The recipe worked just fine and the whole family loved it. I still prefer avocado, because it has a nice mild flavor and tastes very similar to mayonnaise you could buy at the store. I always choose an oil that is non-GMO and is not hydrogenated. My local Aldi started carrying avocado oil so that is where I buy it, but it is also available for purchase on Amazon if you can’t find it locally.
Is it safe to use a raw egg?
We use eggs from trusted local sources, and from our own chickens when we have them, so I am comfortable with it. I would definitely recommend using farm fresh eggs from a source you trust if you do not have chickens. Obviously, if you are pregnant or worried about using raw eggs, this is something that you will have to evaluate on your own. For my family, we are comfortable using raw eggs as long as we trust the source.
Why do you use an immersion blender?
I think using an immersion blender is the simplest and easiest way to do it because it does not use many dishes. I can just blend the ingredients right into my mason jar without having to dirty up a blender. Plus, an immersion blender can be used for multiple recipes as well and is relatively inexpensive to purchase.
Where would you recommend I buy Avocado Mayonnaise?
If you do not feel like making avocado mayonnaise at home, I found an avocado mayonnaise available on Amazon. Thrive Market is also a great source and has great prices on a ton of organic staples. I order regularly from Thrive.
How much mayonnaise does this recipe make?
This recipe makes just over a cup of mayonnaise. If you need more mayonnaise for your recipe, you can just double the recipe for more.
How long does the mayonnaise last?
Because of the raw egg, I would say about a week. Make this mayo when you are planning to make a few recipes that use mayonnaise! My family loves to make sandwiches and honey mustard salad dressing with this mayo, so we use it up pretty quickly.
Troubleshooting
Help! My mayo turned out watery and didn’t set up.
No worries! This has actually happened to me twice over the years of making many batches of mayo.
When it does I use the watery messed up mayo as the oil and try again.
So, I put the egg, lemon juice, and mustard in the bottom of another widemouth jar and then pour the watery mayo over and blend again. It ends up having two eggs, but I don’t add the salt the second time around since it is only for flavor.
I haven’t had to throw away a batch yet!
Healthy Avocado Mayonnaise Ingredients/Supplies
1 egg
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon mustard
1 cup avocado oil
1 wide mouth mason jar
Healthy Avocado Mayonnaise Instructions
- Add 1 egg, 2 teaspoons of lemon juice, 1/2 teaspoon of mustard, 1/2 teaspoon of salt, and 1 cup of avocado oil to a wide mouth mason jar.
- Next, take an immersion blender and beginning at the bottom of the jar blend the egg until it is white and creamy. This will take about 1 minute.
- Next move the blender up to incorporate the oil. Continue blending until it is fully mixed, about 1-2 additional minutes.
And that’s it! See how simple that was?
Print the Healthy Avocado Mayonnaise Recipe
Healthy Avocado Mayonnaise
Video
Equipment
- Wide mouth jar
Ingredients
- 1 egg
- 1 cup avocado oil
- 2 teaspoons lemon juice
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
Instructions
- Add 1 egg, 2 teaspoons of lemon juice, 1/2 teaspoon of mustard, 1/2 teaspoon of salt, and 1 cup of avocado oil to a wide mouth mason jar.
- Next, take an immersion blender and beginning at the bottom of the jar blend the egg until it is white and creamy. This will take about 1 minute.
- Next move the blender up to incorporate the oil. Continue blending until it is fully mixed, about 1-2 additional minutes.
Notes
What if my mayo is water?
- No worries! This has actually happened to me twice over the years of making many batches of mayo.
- When it does I use the watery messed up mayo as the oil and try again.
- So, I put the egg, lemon juice, and mustard in the bottom of another widemouth jar and then pour the watery mayo over and blend again. It ends up having two eggs, but I don’t add the salt the second time around since it is only for flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Me too… I got s soupy mess.
Hmm I have ever had that happen and I have attempted several times. I honestly have no idea what could have gone wrong.
First time I tried it. Soupy. I left the egg out for a couple hours before using. I hate to throw it out, is there anyway this can be saved?
I had to add more eggs and then it got thicker and whiter like normal mayo.
I’d try slowly streaming in your oil next time with your immersion blender running. This helps emulsify the egg and oil to create the mayo/aioli effect.
I just tried this and it’s just not thickening up.. any suggestions on how to save my mixture? 😬
Your egg has to be room temp for it to thicken. Hope this helps!
I had to add more eggs for it to thicken and turn whiter like normal mayo.
You are brilliant! I have made avocado oil mayonnaise quite a few times but it always took a long time and sometimes didn’t turn out. This turned out perfectly and was very easy. Thanks for all the work you do to perfect for your recipes!
I make this recipe often and discovered from Nourishing Traditions that you can add 1 Tablespoon whey which will help it last longer, add enzymes, and increase nutrient content. I do whatever I can to get as many probiotic rich foods into my family. What I do is mix all ingredients with the immersion blender and then set it out on the counter well covered for 7 hours before refrigerating. According to Nourishing Traditions, with whey added, mayonnaise will keep several months and will become firmer with time. without whey, mayo will keep for about 2 weeks. personally, I have never had it for that long. It is so yummy we usually eat it up in a day or two. It is funny how long it takes us to try things because we think it is going to be hard or wasteful. I am afraid to can or make jam for that reason. But like anything it is just a matter of creating a system and practice. Thanks for your blog. you are an inspiration.
We have just recently discovered the Avocado mayo at Costco and always use it. I love the idea of this homemade alternative though and will definitely give it a try.
Thank you Lisa, I love your blog as well as videos and am grateful I stumbled across them!
Hi Kristina,
Thank you! I hope you like this recipe as well! 🙂
Just did it. It came out delicious 😋, I didn’t use mustard just lemon juice, salt, egg and avocado oil. So good.
I had just run out of store bought mayonnaise this morning and decided to try this with my organic canola oil (which will be my last bottle). It was delicious and so easy! Also, I can’t wait for my new Aldi to open this summer!!
This really is a great recipe for mayo! I started making mine a couple years ago because I needed it for a salmon cakes recipe. I was out of mayo and didn’t want to run out for the one thing. I haven’t bought mayo since, unless I’m making a recipe for a family gathering where I have a relative with reduced immunity due to organ transplant.
I use about a tablespoon of grainy mustard in mine as well as garlic powder and so.etimes white pepper. I’ve also substituted acv for the lemon if I dont have any on hand.
K
This is a new thing on my to-do list because I hate soy and avocado mayo at Costco just does not taste right. I like the idea of the immersion blender rather than traditional blender! Thanks! Always inspiring!
Thank you Lisa!
I have made mayo in the past…… it wasn’t that easy. I’m gonna give it a whirl this weekend. if it is that easy …good-bye per packaged mayo.
Have a blessed day 🙂
Make this all the time!! I’m lazy so I just use an egg, salt and dry mustard powder, skip the lemon….its so easy and fantastic. One trick I have learned is if you think it looks thin, keep blending with emersion blender and keep adding oil….it thickens right up.