Easy Homemade Mayonnaise Recipe (with Avocado Oil)

Why You’ll Love This Recipe

This Easy Homemade Mayonnaise made with avocado oil is creamy, rich, and much healthier than store-bought versions. It comes together in just a few minutes with clean, simple ingredients—and no preservatives. Perfect as a spread, dip, or base for dressings, this mayo is naturally gluten-free, keto-friendly, and full of healthy fats.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

avocado oilegg (room temperature)lemon juice or apple cider vinegarDijon mustardsaltoptional: garlic powder, white pepper, a pinch of paprika

directions

Add the egg, lemon juice (or vinegar), Dijon mustard, and salt to a tall jar or container that fits your immersion blender.

Pour the avocado oil over the top—do not stir.

Place the immersion blender at the bottom of the jar and blend on low speed without moving for about 20 seconds.

Once the mixture starts to emulsify and thicken at the bottom, slowly move the blender upward to incorporate the rest of the oil.

Continue blending until smooth, thick, and creamy.

Taste and adjust seasoning as needed.

Transfer to a jar and refrigerate.

Servings and timing

This recipe yields approximately 1 cup of mayonnaise.Preparation time: 5 minutesTotal time: 5 minutes

Variations

Add fresh garlic or roasted garlic for a garlic aioli twist.

Use lime juice instead of lemon for a zesty flavor.

Blend in fresh herbs like dill, parsley, or basil.

Add a touch of honey or maple syrup for slight sweetness.

Make it spicy with sriracha or chipotle powder.

storage/reheating

Store in an airtight container in the fridge for up to 1 week.Do not freeze or heat—mayonnaise is best served cold and fresh.

FAQs

Can I use a regular blender?

Yes, but it may require more oil and careful blending—immersion blenders work best.

Is avocado oil necessary?

Avocado oil is ideal for its neutral flavor and healthy fats, but light olive oil or grapeseed oil also work.

Is this safe with raw egg?

Yes, if using fresh, high-quality eggs. Pasteurized eggs are an option for extra safety.

Can I use egg yolk only?

You can, but using the whole egg makes the process easier and more stable.

Why didn’t my mayo thicken?

Make sure your ingredients are at room temperature and blend slowly—too fast or cold ingredients can prevent emulsification.

Is this mayo Whole30 or keto?

Yes, as long as your mustard and vinegar are compliant.

Can I use this in salad dressings?

Absolutely—it’s a perfect base for creamy dressings and sauces.

Does it taste like store-bought mayo?

It has a fresher, cleaner taste, but is just as creamy and versatile.

How long does it last?

Up to 7 days in the fridge in a sealed container.

Can I double the recipe?

Yes—just ensure your container is large enough for the blender to work properly.

Conclusion

This Easy Homemade Mayonnaise with Avocado Oil is a game-changer—quick to make, incredibly creamy, and packed with clean, healthy ingredients. Once you try this homemade version, you’ll never go back to store-bought. Perfect for everything from sandwiches to sauces, it’s a delicious and nutritious staple for your kitchen.

Print