Avocado Oil Mayo

5 from 1 vote

Whip up this foolproof Avocado Oil Mayo with just 5 simple ingredients! Incredibly easy to make with an immersion or stick blender, it's perfect for sandwiches, salad dressings, and quick sauces.

Prep Time5

Total Time5

Course: sauces

Cuisine: American

Servings: servings

Calories: 171kcal

Author: Mike Cleavenger

Equipment

Immersion Blender

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.
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.

Nutrition