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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So happy to not spend $7 on quality mayo! Once it’s made like the recipe states, we love adding a little truffle oil for a delicious addition to potato wedges
I make this with a good squirt of Sriracha instead of mustard for spicy mayo and the whole family loves it
Hi Lisa! I’ve been following your blog for years. This recipe has been one of our favorites, but lately for the last year or so I’ve had very hit-or-miss results. It comes out way too watery about 90% of the time. Just wondering if you’ve ever had this happen? I can’t figure out what the problem is because I used to make this all the time and it was perfect every single time. We are using our own eggs…could it be something in their diet? We miss mayo! Thanks, Meghan
I have had it happen twice. When it does I use the watery messed up mayo as the oil and try again. So, I put the egg, salt, mustard etc in the bottom of another widemouth jar and then pour the watery mayo over and blend again. (It ends up having two eggs) I haven’t had to throw away a batch yet!
Well, this is my third and last attempt. Don’t know if it’s my cold mustard or the Chosen brand avocado oil, I’m just can’t get this recipe to work. Thankfully, I’ve been able to make sourdough items successfully.
Oh, wow! This was so easy and tasty! Mayo was the last product I used that I wished I could change because of the vegetable oils, but I could never find an avocado oil mayo in the store that was affordable, and I really dislike olive oil mayo. Voila! No more soybean-oil based mayos for me!! 😀 Thank you SO much!
Do you happen to know if it doesn’t work if the egg is too fresh? I l have made this so many times and then tonight I made it three times and it never became mayo. Only thing I can think is my eggs are only three days old. Any thoughts on this? Am I missing something else?
I’ve made this recipe two times already and have had nothing but soupy mayo. I followed the instructions verbatim and it never turns out the creamy.
What am I doing wrong?!
Can you make this without the egg for the vegans? I’ve been buying soy free mayo and it’s costly.
I tried making this with an electric hand mixer (no emersion blender) and it did not whip up correctly. I tried to blend for a long time too hoping it would eventually work. Still tasted good and was used, but not the right texture. Just heads up if You plan to use electric mixer… i would wait till you have an emersion blender.
This is SO much better than store bought Mayo! We also add just a little paprika as this is something in the store bought Mayo we use, and adds just a little something extra to the flavor.