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.
Healthy Mayonnaise Recipes
Chicken Salad on Sourdough English Muffins
Pin it for later
Hi, Love your blog n your advise. I’ve been making my Mayo forever! Basically I use the same recipe as yours. The difference is that I’ve pasteurized my eggs using the Egg Council’s method even though the source is a neighbor’s farm fresh eggs that I trust. It works. It’s easy. I feel good about it. Check it out. A lot of sites n You Tube videos to choose from. Thank you for all your help with sourdough, too.
Carol
Also, one other idea maybe for those of us that squirm at eating what seems like raw eggs. I may give this a try as well. As you can tell I’m searching for an other than the big ‘H” mayonnaise too. There is a way to temper the egg, which will cook it fully. Typically, this involves whisking the egg in a small saucepan or a double boiler on the lowest heat possible until you see the mixture begin to steam (no more than 2-3 minutes). Then, cool the egg mixture and follow the recipe, substituting the raw egg for the tempered one. The texture of your mayonnaise may not be as fluffy, but tempering the egg beforehand will ensure that the egg is fully cooked. Maybe this cook be be helpful. Anyway, you inspired me to try your way and the two other options to try out. I wish us all that are searching this for a happy good result from it all. Thank you for the recipe.
To ease your mind a bit, eggs in recipes like this, aioli, and hollandaise are actually “cooked” by the added acid (lemon juice) 🙂 And most illnesses associated with raw eggs are in the shell, not the egg itself.
ps I took the intro from the page and included the link for you to read to see if it is worth a try and to share
Wow!!!! This is fantastic tasting mayo. I’ve had avacado mayo before but it had a bad after taste. A and it’s simple to make.,thank you
I’m a beginner in cooking and this turned out perfect!
Are we supposed to use prepared mustard, or dry mustard (the seasoning)?
Love your blog. You inspire me to cook scratch daily. Will you tell us who is the acoustic music on your pantry tour video? Keep up the info. You’re making us great again. Blessings. Dana
I had followed this recipe to a T several times and it always turned out like soup. Then I tried it in a different jar and it was perfect! It ONLY works if I use a pint and a half wide mouth jar. The liquid sits a bit higher in the pint and a half sized jar than it did in the bowls and jars I tried before. This must be key! If it’s turning out soupy for you, I suggest grabbing a pint and a half wide mouth jar and giving it a try again!
STAPLE IN OUR HOUSEHOLD I have a picky husband and I used this in my coleslaw instead of store bought and he loved the coleslaw (coleslaw is his fave ) but he was like what did u add to this taste soo good
I too got runny result but will try again with a room temp egg.