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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I’ve been watching your videos on YouTube for a few months and getting so much encouragement and inspiration. I’ve made your sourdough bagels and regularly visit your channel and site to find other recipes and homemaking help.
Being an utter mayonnaise fiend, I’m enthused to have found this recipe a complete success on the very first try. Last time I tried to make mayo was in Africa over a decade ago and it was such a disaster I gave up till today when my Hellmann’s was at the bottom but we’d have nothing for dinner but tinned tuna and a loaf of your sourdough sandwich bread. I was so thrilled when it came together so thick under my blender that I had to stop after less than 1 minute if emulsifying!
God bless you and your lovely family, and thanks for sharing all your creativity and faithfulness.
That is so wonderful to hear. Enjoy!
Can I substitute lime juice if I don’t have lemon?
I’ve never tried that, but I would think so. Not sure how it would change the flavor. Let us know if you try it!
Have tried this like 10 times and it is always runny. What could be going wrong?
This video was really helpful for me!
https://www.youtube.com/watch?v=O3xnjpXlbFQ&t=473s
I have tried this like 10 times, and it comes out runny every single time. Works ok for egg salad with my quail eggs, but too runny for sandwiches. Any ideas on what could be going wrong?
You probably broke the emulsion when emulsifying and added the oil too quickly. That can make it really runny!
If you haven’t already mastered this, I found this video to be really helpful too! I finally got it on attempt four. Keys are: room temp egg, add oil in very slowly, gently place immersion blender over the egg and hold in place while blending for one minute before you start moving the blender around. Good luck!
https://www.youtube.com/watch?v=O3xnjpXlbFQ&t=473s
Thank you so much for the addition link!! I LOVE this recipe and really everything on Lisa’s channel, but I was really struggling to get this mayo to set up. This video is super helpful 👍
Tried it fantastic. No more store bought
Wonderful to hear!
Spotted a link to your you tube blog and loved watching. You are an amazing family. Thank you for sharing your recipes and lifestyle tips.
Am inspired to try out some of your recipes including this mayo.
Blessings
Thank you for the kind words! Have a great day!
This is absolutely delicious! Trying to eat healthier has led to some expensive and disgusting things. I’m a mayo fan and can’t believe I’ve found the perfect recipe on my first try. Thank you so much for sharing! God bless!
Glad you enjoy it! Thanks for sharing!
Does the ingredients have to be the same temperature? Fridge/room temp?
You want the eggs and oil to be room temperature.
I just made this! The result was a runny mess the first two times I did it and then I streamed the oil in slowly and it settled up after that. If yours is runny, try drizzling in the oil slowly
Hi Lisa!
I just made the Mayo-thanks for the healthy recipe.
My Mayo came out yellow instead of white. Is that ok?
what immersion blender do you use? I can never find the links?
I have this one: https://amzn.to/3J4zFx0 (affiliate link)