This quick and easy Homemade Avocado Oil Mayo is a simple to make and so much better for you than the store-bought versions. It also makes for an excellent dairy free base for homemade condiments, dips, dressings and sauces. If you have tried to make homemade mayonnaise in the past and ending up wasting expensive ingredients only to have a watery mess, then this is the recipe for you.
The best avocado oil mayo
One of my favorite things about mayonnaise is that you can use it to add creaminess to dishes without adding extra dairy.
It's amazing to me how many years I bought store bought mayonnaise when it is so easy to make your own mayonnaise at home. Not to mention, it is so much better for you. Most of the mayos in the store have a lot of nasty things added to them.
How to Make Homemade Mayo
Troubleshooting
This paleo and Whole30 complaint mayonnaise recipe is absolutely foolproof and sets up perfectly every time with a few simple tips.
How many times have you tried a homemade mayo recipe only to have it be a runny, oily mess? Yeah, me too! I promise that if you do not deviate from the ingredients and you follow the directions exactly as stated, that you will get perfectly thick mayo each and every time. You will see a lot of recipes that tell you the egg needs to be room temperature. I just use an egg straight out of the fridge and it works every time.
- Add the ingredients in the exact order the recipe calls for
- Use an immersion blender (This is the one I use)
- Make sure the jar you are using is not much wider than the head of the immersion blender. If it is too wide, the mayo won't set and will be a runny mess
- Do not turn the immersion blender on until it is submerged in the oil and on top of the egg in the bottom of the jar.
- Keep the immersion blender at the bottom of the jar until the mayo is at least ¾ of the way set. You will want to pull it up and through the oil, but leave it at the bottom. If you see pools of oil throughout, the mayo, you can gently rock the immersion blender back and forth, but leave it at the bottom of the glass. If you pull up and through the oil too fast, you will be left with a soupy mess that cannot be corrected.
How to make homemade mayo
That being said, I cannot stress enough how crucial having an immersion blender is for this recipe, or any mayo really. It is a small investment that is a total game changer in the kitchen and can be used for so many things. Pureeing soups and stews, making dips, dressings and sauces, and so much more. The one that I have even comes with a whisk attachment. No more whisking by hand. Think of how fast you could get egg white to stiff peaks with a powered whisk attachment. WORTH EVERY PENNY!! This is the one that I have and I love it. It is a Kitchenaid
Now go make some deliciously perfect mayonnaise. And when you are done with that, use it to make my Paleo Dill Chicken Salad. SO GOOD!
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Avocado Oil Mayo
- Total Time: 2 minutes
- Yield: 15 tablespoons 1x
- Diet: Diabetic
Description
This quick and easy Homemade Avocado Oil Mayo is a simple to make and so much better for you than the store-bought versions. It also makes for an excellent dairy free base for homemade condiments, dips, dressings and sauces. If you have tried to make homemade mayonnaise in the past and ending up wasting expensive ingredients only to have a watery mess, then this is the recipe for you.
Ingredients
- 2 teaspoons lemon juice
- 1 large egg
- ½ teaspoon dry mustard powder
- ½ teaspoon sea salt
- 1 cup avocado oil (I use this brand)
Instructions
- To a tall, wide mouth mason jar add the lemon juice first, then the egg, seasonings, and finally the oil.
- Put the immersion blender all the way at the bottom of the mason jar before turning it on. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds. The mayonnaise will immediately begin to set.
- After the mayonnaise is almost all the way set, slowly pull the immersion blender up and through the remaining oil. without taking the blades out of the mayonnaise. Then, slowly push it back towards the bottom of the jar. Repeat this step a couple of times until all of the ingredients are well incorporated and the mayonnaise is nice and thick.
- Taste and add more salt, if desired.
Notes
- For Best Results: I recommend not using anything wider than a pint size jar to make this in. You want the glass you use to just be slightly wider than the head of the immersion blender in order for this to set up properly.
- Make sure to keep the immersion blender at the bottom of the glass once you start it, only pulling up once the mayo is ¾ set already. Moving it up and down will result in a runny mess.
- Prep Time: 2 minutes
- Category: Condiment Recipes
- Method: Immersion Blender
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 134
- Sodium: 82mg
- Fat: 14.9g
- Saturated Fat: 1.8g
- Carbohydrates: 0.1g
- Protein: 0.4g
Patty says
I have made this mayo 6 times. Perfect every time except today. I used fresh lemon juice last week and had some left over in fridge. Smelled fine. The mayo this time did not set, a runny mess. Cleaned up and remade using fresh lemon juice and it was PERFECT. Evidently lemon losing something when stored. 🤷♀️
Deanette Jones says
This is such a good recipe. I added about 1/2 tsp of vinegar for a little more zip and it was very tasty. Thanks for this wonderful recipe
S. Fulton says
Thanks for posting this. This recipe is so easy to follow and the prefect base recipe for making your best homemade Mayonnaise. This recipe also allows some room to finesse the ingredients to your personal tastes. I like mine a bit more tart, so added some rice wine vinegar with the lemon juice and I also find that a dash of your favorite dijon goes a long way to bring another layer of flavor, just don't add too much. Cheers!
Martha H says
Wow, loved this and so easy to make! I was out of mayo w the intention to learn to make my own. Today, I was making a sandwich tiny hubby and remembered I was out of store bought mayo. I quickly pulled up this recipe and, voila! Easy peasy, delish mayo! Ty! I’ll never buy mayo again!
Karen says
It is an amazing recipe! It came out perfect the first time I tried it without needing any alterations. I will never buy store bought again!
Ana says
Lovely recipe! I had to add about a teaspoon of water just to get the emulsification going, as I followed the directions to a tee and still got a runny mess! (Potentially not a big enough egg so it needed more water). It is tasty!
Jill says
Texture and flavor were perfect. A neighbor gave me some fresh eggs from her hens, so egg was super fresh. It was a little salty though. I think next time I'll cut the salt in half.
Robert Richardson says
Well, I found out that I should fully read the steps as at first I was just using this recipe for ingredients and was going off memory of a random YouTube short, that I watched, with the person just dumping everything in all at once and hitting it with the immersion blender. My wife said "that was a very man thing to do". However persistence paid off, I just kept at by trying different methods and adding more things to it and viola, success, my "runny, oily mess" thickened up like magic! Next time I will try it the right way, but it came out very good as is and is much better than store bought. Thanks for the recipe.
Bob
Ben Nelson says
Perfect mayonnaise! I love how easy it is to make and with so few ingredients. Brilliant recipe and thank you for sharing!
Jeff says
Thank you! Your recipe works. I just wasted half dozen eggs and some of my finest avocado and olive oil on other recipes that did not work; so glad for yours!