Easy Homemade Mayonnaise Recipe (with Avocado Oil)

This Easy Homemade Mayonnaise made with avocado oil is silky-smooth, rich, and bursting with flavor—far better than anything from a jar. It takes just minutes to whip up, uses simple ingredients, and delivers a creamy, tangy spread that works beautifully on sandwiches, in salads, or as a base for your favorite dips. Using avocado oil gives it a light, buttery flavor that’s healthier and more neutral than traditional oils, making it perfect for those who want something both delicious and nutritious.

Why You’ll Love This Recipe

• Fresher and Better Tasting: Once you try homemade, you’ll never want store-bought again. It’s that fresh and flavorful.
• Quick and Easy: You only need 5 minutes and a blender or immersion blender. That’s it!
• Healthier Option: Avocado oil is loaded with heart-healthy fats and has a clean taste that doesn’t overpower.
• Customizable: Adjust the tanginess, thickness, or even add herbs and spices. It’s completely up to you.

Ingredients You’ll Need

Homemade mayo is incredibly simple, and these ingredients each play a key role in flavor and texture:

• Avocado Oil: The star of the show. It has a light, neutral taste and healthy fats that make for a luxurious mayo.
• Egg: Acts as the emulsifier—this is what helps bind the oil and liquids together into a creamy spread. Use a very fresh egg.
• Lemon Juice or Vinegar: Adds brightness and tang. Lemon juice is fresh and citrusy; white wine vinegar works great too.
• Dijon Mustard: Not only adds flavor but helps with emulsification. Just a small amount makes a big difference.
• Salt: Balances the flavor and enhances the natural richness of the oil.
• Optional Flavors: Garlic, fresh herbs, paprika, or a pinch of cayenne can all be added to customize your mayo.

Variations

Want to switch things up? Try these ideas:

• Garlic Aioli Style: Add a clove of fresh garlic or a bit of roasted garlic for a more complex flavor.
• Herb Mayo: Blend in fresh parsley, dill, or basil for a green, herby twist.
• Spicy Kick: Add a bit of sriracha, chipotle powder, or a dash of hot sauce.
• Zesty Citrus: Use lime juice instead of lemon for a tangy tropical edge.

How to Make Easy Homemade Mayonnaise

Step 1: Add Ingredients to a Jar or Blender

If using an immersion blender, place the egg at the bottom of a tall, narrow jar. Add the Dijon mustard, lemon juice, and salt. Gently pour the avocado oil on top. Do not stir or shake.

Step 2: Blend Slowly

Place the immersion blender all the way at the bottom of the jar and turn it on. Hold it there for 10–15 seconds, until the mixture begins to emulsify.

Step 3: Lift and Finish Blending

Once you see the base thickening, slowly move the blender upward to incorporate the rest of the oil. Blend until the mixture is thick and creamy.

Step 4: Taste and Adjust

Give your mayo a taste. Add more salt, lemon juice, or mustard to balance the flavor to your liking.

Step 5: Store or Use Right Away

Transfer to a clean jar or container. Use immediately or refrigerate for later.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your egg and lemon juice are not cold. This helps the mayo emulsify properly.
• Immersion Blender Magic: A stick blender is foolproof for this recipe. It creates perfect mayo in seconds.
• Add Oil Slowly (if using a traditional blender): Pouring too fast can break the emulsion. Go slow and steady.
• Don’t Skip the Mustard: Even if you’re not a fan of mustard, it won’t taste mustardy—it’s there to stabilize the mixture.

How to Serve

This mayo is unbelievably versatile. Here’s how to enjoy it:

Sandwiches and Wraps:

Spread it on everything from turkey sandwiches to veggie wraps for a creamy upgrade.

Dips and Dressings:

Use it as a base for ranch dressing, aioli, or creamy sriracha dip.

Potato or Tuna Salads:

Mix it into salads for a fresher, richer flavor than anything store-bought.

Burgers and Fries:

Pair it with crispy fries or a juicy burger—it’s amazing with both.

Make Ahead and Storage

Storing Leftovers

Store your homemade mayo in a sealed glass jar in the fridge for up to 1 week. Always use a clean spoon to prevent contamination.

Freezing

Not recommended. Mayonnaise doesn’t freeze well—it tends to separate once thawed.

Reheating

No reheating needed, but if it separates slightly in the fridge, just give it a gentle stir to bring it back to life.

FAQs

Can I use a different oil instead of avocado oil?
Yes, but choose wisely. Light olive oil or sunflower oil work well. Avoid extra virgin olive oil—it’s too strong and can make the mayo bitter.

Is raw egg safe to use in homemade mayo?
If you’re concerned about food safety, use a pasteurized egg. Most healthy individuals won’t have an issue, but it’s always better to be cautious with raw eggs.

Why did my mayonnaise not thicken?
It could be due to cold ingredients or pouring the oil too quickly. Try again with room temperature ingredients and blend slowly.

How do I fix broken mayo?
Don’t panic. Add a teaspoon of mustard or lemon juice to a clean bowl, and slowly whisk in the broken mayo a spoonful at a time—it should come back together.

Final Thoughts

Making your own Easy Homemade Mayonnaise with Avocado Oil is a total game changer. It’s fresh, flavorful, and so easy that you’ll wonder why you ever bought it from the store. Plus, it’s endlessly customizable and healthier than most commercial options. Give it a try and elevate your sauces, spreads, and salads in the most delicious way possible!

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