Give this homemade Avocado Oil Mayo recipe a try for a healthier alternative to store-bought mayo. We skip the sugar, making it Whole30, Paleo, and Keto-friendly. Ideal for sandwiches, dips, and salad dressings.
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Store-bought mayo contains a lot of added sugars, and that's unnecessary. The texture should be thick, creamy, and tangy flavor from the lemon juice and vinegar.
If you have 5 minutes to spare and common pantry ingredients, you can make this homemade avocado mayo! If you are in a pinch, Chosen Foods Avocado Mayo is the best store-bought option.
The easiest way to make mayo is with an immersion blender (stick blender) and a tall, wide-mouthed mason jar. You can make this recipe by hand or using a food processor, but we like this method the best.
Store the mayo in an airtight container in the refrigerator for 4-5 days. I love using this condiment to make quick sauces like a Chipotle Mayo to spread on my Air Fryer Chicken Burgers.
I use this homemade mayo in sauces for my Ranch Dressing, Whole30 Dynamite Shrimp, and the Whole30 Southwestern Salmon Cakes.
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Why You'll Love This Recipe
- You'll never go back to store-bought mayo again. With just avocado oil, lemon juice, mustard, and eggs, you can whip up a creamy mayo in just 5 minutes!
- Packed with healthy fats and no added sugar, our mayo offers a tangy flavor without the sweetness.
- Save money by making it yourself! Store-bought avocado mayo can cost over $10 a jar, but you can create a better-tasting homemade version for just $3.
Key Ingredients
Here is a list of everything you'll need to make this avocado mayo recipe, and the best part is you probably already have these ingredients on hand!
- Avocado oil - A neutral oil that won't overpower other ingredients and is rich in heart-healthy monounsaturated fats.
- White Wine Vinegar- When combined with egg yolks, it helps emulsify and preserve the mayo.
- Lemon - For a tangy flavor!
- Mustard - Mustard powder or Dijon mustard will work.
- Eggs - Pasture-raised eggs are the best for a thick and creamy mayo.
- Salt - Flavor!
Substitutions + Variations
- Oil - The only oil I'd swap for avocado oil is light olive oil. Avoid using oils with strong flavors.
- Vinegar - Using apple cider vinegar or lemon juice are both commonly used in mayo recipes.
- Aquafaba - For a vegan version, use Aquafaba (the liquid from canned chickpeas) in place of eggs. It emulsifies similarly and creates a creamy texture.
Step-By-Step Instructions
The key to making a failproof mayo is using a stick blender (immersion blender) to blend everything. You can use the container the stick blender came with or a wide-mouth mason jar. Here's how to make it:
Step 1. Place all of your ingredients into the glass mason jar and let it settle for a moment. Insert the stick blender into the bottom of the container, covering the egg. Turn on the blender and hold it in place for about 10-15 seconds until you see the mayonnaise beginning to form and thicken.
Step 2. Slowly move the blender up and down to achieve a smooth, creamy consistency. Taste and adjust seasoning as needed.
That's it! You've just made homemade mayonnaise in under a minute.
Chef Tips
- Use the right-sized jar. I recommend using the cup the immersion blender comes with or a tall wide-mouthed mason jar.
- Use a neutral oil like avocado oil. Stay away from stronger oils like extra virgin olive oil. It can make your mayo bitter and overpowering.
- This recipe isn't meant for a food processor or blender. If you choose to use them, be sure to drizzle the oil in slowly to achieve proper emulsification.
FAQ's
Yes! We recommend using avocado oil for homemade mayonnaise. It's a healthy option with a neutral flavor, making it perfect for mayo. Avoid using stronger-flavored oils like extra virgin olive oil.
Add 1 tablespoon of boiling water and blend your mayonnaise again with an immersion blender. This technique also works well for my Hollandaise Sauce.
Blend in another egg yolk to re-emulsify the mayo and make it nice and thick.
I recommend using high-quality pasture-raised eggs to minimize the risk of salmonella. You can also pasteurize your eggs at home by heating them to 160°F. To do this, whisk the eggs with 3 tablespoons of water and 1 tablespoon of lemon juice in a bowl, then microwave in 10-15 second intervals until they reach 160°F.
Homemade mayonnaise, without any preservatives, keeps for about two weeks. That's plenty of time, but you'll probably use it all up sooner because it's so fresh and delicious!
More Condiment and Sauce Recipes
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📖 Recipe
Avocado Oil Mayo
Equipment
Ingredients
- 1 large egg
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 2 teaspoons fresh lemon juice
- ½ teaspoon sea salt
- 1 cup avocado oil
Instructions
- In a large mouth mason jar, add the egg, salt, mustard, lemon juice, vinegar, and oil.
- Place the immersion blender at the bottom of the jar and blend for 10-15 seconds until the mayo starts to emulsify.
- Move the blender up and down slowly until the mayo is thick and creamy. Transfer to an airtight storage container and store in the refrigerator.
Notes
- If your mayo breaks add 1 tablespoon of boiling water and blend your mayonnaise again with an immersion blender. Adding an extra egg yolk will help emulsify and thicken your sauce.
- Use the right-sized jar. I recommend using the cup the immersion blender comes with or a tall wide-mouthed mason jar.
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- This recipe isn’t meant for a food processor or blender. If you choose to use them, be sure to drizzle the oil in slowly to achieve proper emulsification.
Nutrition
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