THICK Homemade Avocado Oil Mayo – Easy Recipe

This is the absolute easiest homemade mayonnaise recipe that can be made from start to finish in under a minute with just a few simple ingredients!

Homemade avocado oil mayonnaise has been a staple in my regular rotation of homemade foods in my homestead kitchen for over five years now – it’s by far our favorite homemade condiment.  It’s so much tastier than store-bought mayonnaise and so easy to make that it’s a no-brainer if you’re looking to swap ultra-processed foods for homemade versions in your kitchen.

The first time I ever tried to make my own mayonnaise was an epic failure – I tried to make it by hand whisking and ten minutes plus two very sore hands and arms later I gave up with nothing to show but an oily mess.  I’ve since decided that if we are ever forced to go off-grid, I’ll just go without mayo!  But for now, we are happily plugged into the grid and I can use an immersion blender to do the work of mayo making for me in seconds and end up with perfect mayo every time.

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Why You’ll Love This  Healthy Avocado Mayo Recipe

• This recipe is quick, it only takes a minute and minimal effort (plus no skill) to make.  Swapping out store-bought foods for homemade versions doesn’t have to mean a ton of extra work!
• The fresh ingredients in this mayo are simple kitchen staples that you probably have on hand, so you don’t need to buy anything crazy to make this homemade avocado oil mayo recipe.  Plus, it calls for whole eggs so you don’t have to separate egg whites and egg yolks – just crack the egg in a jar with the rest of the ingredients and blend.
• You can get creative with this recipe.  You can make regular mayonnaise just as the recipe calls for, or you can mix up the spices and add-ins to make chipotle mayo, spicy mayo, or garlic herb mayo – there are lots of possibilities!
• This recipe is a healthy alternative to traditional mayonnaise you find in the store made with seed oils like canola oil, vegetable oil, or soybean oil and lots of preservatives and fillers.  Using healthy fats like avocado oil is a great way to cut out toxic foods and avocado oil actually gives the best results for making mayo because of its neutral flavor.

What You’ll Need

HOMEMADE AVOCADO MAYONNAISE INGREDIENTS

• 1 whole egg
• 1 teaspoon lemon juice, lime juice, or apple cider vinegar (any citric acid will work)
• 1/4 teaspoon sea salt
• 1 teaspoon Dijon mustard
• 1 cup avocado oil

TOOLS

• pint jar
• measuring cup
• stick blender/immersion blender

Step-By-Step Instructions

Add the whole egg, lemon or lime juice, sea salt, dijon mustard, and avocado oil to a pint jar in the order the ingredients are listed.

Use an immersion blender to blend the ingredients into mayonnaise.  Start at the bottom and slowly work your way up the jar, watching as the ingredients solidify and turn a rich yellow color.  Once the immersion blender reaches the top of the contents of the jar, there should be no more liquid avocado oil or oil pockets left – only thick, solid mayonnaise.

If you see liquid pockets, just run the immersion blender through the mayo again.  This entire process should take about 30 seconds.

Serve the mayo right away or store it in an airtight container in the fridge for up to 2 weeks.  See the tips section for a trick to make it last longer in the fridge!

FAQ

CAN I USE EXTRA VIRGIN OLIVE OIL TO MAKE HOMEMADE MAYONNAISE?

Yes, you can use olive oil in this avocado oil mayonnaise recipe, but it does have a much stronger taste and results in a very strong mayo, whereas avocado oil has a more neutral flavor.

HOW LONG DOES HOMEMADE MAYO LAST?

Homemade mayo typically lasts up to 2 weeks in the fridge.  It has a shorter shelf life than store-bought mayo due to the lack of preservatives.  However, you can make your mayo last for a month or longer in the fridge by adding a teaspoon of fresh whey to the jar before emulsifying.

WHY DID MY HOMEMADE MAYO NOT EMULSIFY PROPERLY?

There are a few possible reasons homemade mayo does not emulsify properly:

1. TEMPERATURE: The ingredients need to be at room temperature to emulsify properly.  If they are too cold or warm, you may have problems.
2. INGREDIENT RATIO: Improper ratios of oil, citric acid, and egg can cause the mayo to be runny or oily, so use a trusted recipe.
3. OVER-MIXING: Using an immersion blender is the best option because it only takes 30 seconds to emulsify the mayo and it’s easy to see when it’s done so you don’t accidentally overmix and cause the mayo to be runny.

IS IT SAFE TO CONSUME RAW EGGS?

The risk of contracting a foodborne illness like salmonella from consuming raw eggs is relatively low.  The risk is especially low in homemade mayo thanks to the citric acid which lowers the risk of bacterial growth.  To be safe, use high-quality, fresh eggs from a reliable source.  If you don’t have a reliable source for fresh eggs, just choose pasteurized eggs.

CAN I USE A FOOD PROCESSOR TO MAKE HOMEMADE MAYONNAISE?

Yes, you can use a small food processor to make mayonnaise following these instructions:

1. Add the egg, mustard, lemon juice, and salt to the food processor.
2. Blend the ingredients for a few seconds until they are well combined.
3. While the food processor is running, slowly drizzle the oil into the mixture in a steady stream. This process should take about 1-2 minutes.
4. Continue blending until the mixture becomes thick and creamy.
5. Transfer the homemade mayonnaise to a jar or airtight container and store it in the refrigerator for 1-2 weeks.

Tips

• Make sure your ingredients are at room temperature before you blend.  Using a cold egg with room-temperature oil could cause problems with emulsification.  
• Add a tiny bit of fresh whey to the jar before you blend and your mayo will last over a month in the fridge since whey can act as a natural preservative.
• For mayo lovers – triple the batch and make it in a quart jar if you go through lots of mayo or will be making salad dressings, pasta salads, potato salad, or deviled eggs with your mayo.
• Get creative with some add-ins – try a teaspoon of chipotle powder and some red pepper flakes for a spicy mayo, or garlic and herbs for a delicious garlic-herb mayo.

Storage

Store homemade mayo in an airtight container in the fridge for up to 2 weeks, or longer if you add whey as a natural preservative.  Homemade mayonnaise can not be frozen as it will not maintain the proper texture after freezing.

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