Homemade Mayo with Avocado Oil

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Making your own mayo is absolutely IN reach. It only takes a few minutes and 5 ingredients to make this completely homemade mayo with avocado oil, sans any of the junky oils or ingredients in most store-bought mayonnaise.

Along with homemade yogurt, sour cream, pesto, and alfredo sauce, homemade mayo is another thing that I once thought was nearly impossible to make from scratch.  Lo and behold, they are all surprisingly simple.

Given that most mayonnaise from the store contains junky seed oils, like soy bean oil, making your own homemade mayo with avocado oil is definitely worth it!

Two Important Tips for Homemade Mayo

The process of making mayonnaise involves emulsifying liquids together so that they become suspended together in a thicker, homogeneous mixture.

In order to create a strong emulsion to make this homemade mayo with avocado oil a success, two things really help.

1. Bring all ingredients to room temperature before mixing.
2. SLOWLY add and mix the avocado oil into the egg mixture.

Ingredients in Homemade Mayo with Avocado Oil

Five basic ingredients are all you need to make homemade mayo.

Apple Cider Vinegar or Lemon Juice – Most homemade recipes use lemon juice. However, I actually prefer apple cider vinegar and use that almost exclusively.

Egg

Dry Mustard Powder or Mustard – Either works well in this recipe. Dijon is the mustard of choice when making homemade mayo for its strong emulsifying properties and taste. But we’ve made mayo with yellow mustard several times and that works well too!

Sea Salt

Avocado Oil

How to Make Homemade Mayo

Place egg, apple cider vinegar or lemon juice, mustard, and salt in a wide mouth jar or container. All ingredients should be at room temperature when doing this. If they are cold, let sit for 30-60 minutes before adding avocado oil.

Using an immersion blender, blend ingredients together.

Slowly drizzle in avocado oil while blending. Take a deep breath and let this process happen. It will take a few minutes.

As you blend and drizzle in the avocado oil, you’ll notice the consistency changing from liquid to a thick mayo consistency. Keep going until you’ve slowly poured the entire cup of avocado oil into the container. Resist the urge to dump it all in at once!

Voila, you’ve made homemade mayo!

What’s the best way to store homemade mayo and how long will it last?

This avocado oil mayo will last in the fridge for a week or 2 (although ours never lasts that long before being eaten). 

Can I substitute other oils for avocado oil?

Yes! We prefer avocado oil because it is so neutral tasting. I’ve also made homemade mayo with olive oil; it just tends to have a stronger taste. We avoid using any other vegetable or seed oils.

Homemade Mayo with Avocado Oil Recipe

Yield: 1-¼ cup

Ingredients:

– 1 tbsp apple cider vinegar or lemon juice
– 1 large egg
– ½ tsp dry mustard powder or 1 tsp mustard
– ½ tsp salt
– 1 cup avocado oil

Directions:

1. Place egg, apple cider vinegar or lemon juice, mustard, and salt in a jar or container. If these ingredients are not already at room temperature, let them sit together for 30-60 minutes to bring them to room temp.

2. Using an immersion blender, blend ingredients together and SLOWLY drizzle in avocado oil while blending. While blending the avocado oil in, you’ll notice the consistency changing from liquid to a thick mayo texture. Resist the urge to dump it all in. Take your time all the way to the end.

3. Serve or store in the fridge for 1-2 weeks.

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One of our favorite ways to use this homemade mayo with avocado oil is in this easy, creamy honey mustard dressing!

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