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Easy homemade avocado oil mayonnaise recipe
Creating homemade mayonnaise with an immersion blender is incredibly simple and tastes so much better than store bought mayo. In just a matter of minutes, you can have a luxurious, velvety, tangy, creamy mayonnaise perfectly customized to suit your tastes.
The greatest advantage to making mayonnaise at home is having full control over the ingredients used. This allows you to choose top-quality oils, fresh eggs, and adjust the seasonings to your exact liking, avoiding any unnecessary additives or sugars.
Try this recipe and you may never buy store bought mayo again! Whether you’re using it to dress a sandwich, create a dipping sauce, or whip up a salad dressing, homemade mayo adds a touch of gourmet to everyday meals.
Homemade mayonnaise recipe
I know it sounds intimidating to make homemade mayonnaise, but let me assure you, it is super simple! (Be sure to watch my video below to see exactly how easy it is and get all my best tips for avocado oil mayo!)
All you need to make this avocado mayo recipe is avocado oil, eggs, salt, pepper, ground mustard (or dijon mustard) and freshly squeezed lemon juice.
Using avocado oil for DIY mayonnaise
I like to make homemade mayonnaise with avocado oil because of its neutral flavor. There is ZERO flavor from the oil in the mayonnaise.
I've made homemade mayo with olive oil before, and sometimes the olive flavor was so strong I could hardly eat it.
Of course, it depends on what type of olive oil you buy, but I've switched exclusively to avocado oil and I haven't looked back! (No more yucky soybean oil or vegetable oil mayo!)
Watch my video to see how to make Avocado Oil Mayo
Step-by-step how to make avocado oil mayonnaise
Be sure to watch my video for full step-by-step demonstration of how to use an immersion blender to make homemade avocado oil mayo.
Crack the eggs into the bottom of the jar, then add about ¼ cup avocado oil.
Insert the immersion blender at the bottom of the jar and begin to blend.
Very slowly, add the oil in a slow drizzle, while you continue to blend with an up and down, side-to-side motion (see video for full demonstration).
After the eggs and oil are fully emulsified and blended, add the remaining ingredients and blend again.
That's it - now you have delicious homemade mayo!
Tips for perfect homemade mayonnaise
1. Use the right jar
Make sure you use a narrower jar for blending. You don't want to use a large bowl or pot.
These Weck Tulip Jars are perfect (and what I use to make this mayo).
You can also repurpose a wide-mouth pickle jar for making and storing your homemade mayo.
2. Use the immersion blender correctly
You don't want to just stick the blender in the mixture and leave it there. Use and up and down, side-to-side "pumping" motion as you blend. This helps the air to get mixed in and helps the eggs and oil to emulsify properly.
3. Use the right oil
Using a strong olive oil will give you strong olive flavor. For the best results, use neutral avocado oil to make mayo.
Can I make a smaller amount of this mayo recipe?
Absolutely! To make a smaller amount, simply cut the recipe in half.
Use one cup of avocado oil and one whole egg instead of two.
Only use half of the remaining ingredients to season the mayo, and you'll end up with about one cup of mayo.
Why doesn't my mayonnaise thicken?
If you pour the avocado oil too quickly, it may cause the mayonnaise to "break" and remain liquidy.
But no worries, if that happens here's how to fix it!
Get a clean container and crack another egg into it. Add about ¼ cup of the broken mayonnaise and begin to blend with the immersion blender.
Following the same procedure as before, slowly pour the broken mayo into the mixture while blending with the immersion blender. 90% of the time this will fix the broken mayo and you'll have rich, thick, creamy mayonnaise in no time!
Is it safe to use raw egg in homemade mayo?
Follow these two steps to make sure you stay safe when using raw egg for this homemade mayo recipe.
- Use Pasteurized Eggs: To make your homemade mayonnaise safer, you can use pasteurized eggs. These eggs have been heat-treated to kill bacteria without cooking the egg, significantly reducing the risk of salmonella.
- Fresh and Properly Stored Eggs: Ensure that the eggs are very fresh and have been stored properly in the refrigerator. Check for any cracks or damages in the shell, which can increase the risk of contamination.
How to use homemade avocado oil mayo
You can use your homemade mayo to replace store-bought mayo in any recipe.
Try it in these recipes:
Cheesy Chicken & Broccoli Casserole
Homemade Avocado Oil Mayonnaise
Equipment
Ingredients
- 2 Cups Avocado oil
- 2 Eggs
- ½ Teaspoon Salt
- Fresh Ground Black Pepper to taste
- 1 Teaspoon Ground Mustard
- 1- 2 Tablespoons Fresh Lemon Juice
Instructions
- In a tall and narrow container, add the two eggs and ¼ cup of the avocado oil.
- Place the immersion blender in the container, ensuring the blades are fully submerged in the mixture at the bottom. Start blending on a low speed to incorporate the ingredients without splashing.
- With the immersion blender running, slowly start to drizzle the oil into the container. It’s crucial to start very slowly to begin forming the emulsion.
- Continue blending, moving the immersion blender up and down slowly to incorporate more air and oil into the emulsion. You should see the mixture starting to thicken and form into mayonnaise.
- Once all the oil is incorporated and the mayonnaise has formed, add the salt, pepper, ground mustard and fresh lemon juice. Blend briefly to mix thoroughly.
- Taste your mayonnaise and adjust the seasoning if necessary, adding more salt or lemon juice as needed.
- Transfer the mayonnaise to a clean jar or container with a lid. Store it in the refrigerator and use it within one week for the best freshness and safety.
Video
Notes
Nutrition
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