Description

This easy homemade mayonnaise made with avocado oil is creamy, rich, and perfect as a spread or dressing. It’s a healthier alternative to store-bought mayo with clean ingredients and a light flavor.

Ingredients

Units Scale

1 large egg (room temperature)
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar or lemon juice
1/4 teaspoon salt
1 cup avocado oil

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Instructions

Place the egg, Dijon mustard, vinegar (or lemon juice), and salt in a tall, narrow jar or container suitable for an immersion blender.
Pour the avocado oil on top and let the mixture settle for a few seconds.
Insert the immersion blender into the bottom of the jar and blend on high without moving the blender for about 20 seconds, until the mixture begins to emulsify.
Once it starts thickening, slowly move the blender upward to incorporate all the oil.
Continue blending until smooth and fully combined.
Taste and adjust seasoning if needed.
Store in an airtight container in the refrigerator for up to 1 week.

Notes

Ensure the egg is at room temperature for best emulsification.
You can substitute lemon juice for vinegar if preferred.
Use a neutral avocado oil for a mild flavor.
Homemade mayo contains raw egg; use pasteurized eggs if concerned about food safety.

Nutrition

Serving Size: 1 tablespoon
Calories: 100
Sugar: 0g
Sodium: 60mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 0g
Cholesterol: 10mg