Easy Homemade Mayonnaise Recipe (with Avocado Oil)

If you’ve never made your own mayonnaise before, get ready to be amazed! This Easy Homemade Mayonnaise with Avocado Oil is creamy, tangy, and way more flavorful than anything you’ll find in a jar. It comes together in just minutes using a handful of simple ingredients—and it’s so easy, you’ll wonder why you ever settled for store-bought. Avocado oil gives this mayo a light, buttery taste without overpowering the other ingredients, and it’s a healthier alternative to the usual oils used in commercial versions. This recipe is a must-have in your fridge, whether you’re making sandwiches, dips, or dressings!

Why You’ll Love This Recipe

• Ridiculously Easy: No fancy tools needed—just a blender, immersion blender, or even a whisk if you’re feeling old-school.
• Better than Store-Bought: Once you taste the fresh, tangy richness of homemade mayo, there’s no going back.
• Clean Ingredients: No preservatives, no fillers—just whole, real food.
• Customizable: Tweak the flavor to match your taste—spicy, garlicky, lemony… you name it.

Ingredients You’ll Need

• Avocado Oil: The star of the show! Mild and heart-healthy, it creates a silky smooth texture without a heavy aftertaste.
• Egg: The essential emulsifier—helps bind everything into that creamy, dreamy consistency. Use a fresh, room-temperature egg for best results.
• Dijon Mustard: Adds depth and a subtle tanginess. Don’t skip this—it’s a game-changer for flavor and texture.
• Lemon Juice or Vinegar: Brightens things up and balances the richness. Either works, but lemon gives a fresher finish.
• Salt: Just a pinch to enhance the flavors.
• Optional Add-ins: Garlic, herbs, or a dash of hot sauce to turn it into aioli or a zesty sandwich spread.

Variations

• Garlic Mayo (Aioli): Add a small clove of minced garlic before blending.
• Spicy Kick: Mix in sriracha, chipotle powder, or a pinch of cayenne for a spicy twist.
• Herb-Infused: Blend in fresh dill, basil, or parsley for a fresh, herby version.
• Vegan Option: Use aquafaba (the liquid from canned chickpeas) instead of the egg—it’s surprisingly effective.

How to Make Easy Homemade Mayonnaise

Step 1: Gather Everything in One Container

In a tall jar or mixing cup, add the egg, Dijon mustard, lemon juice (or vinegar), salt, and avocado oil. No need to separate or stir—just dump it all in.

Step 2: Blend It Up

If using an immersion blender, place it at the bottom of the jar, turn it on, and don’t move it for about 10–15 seconds until the mayo starts forming. Then slowly lift and blend the rest.

If using a regular blender or food processor, blend everything except the oil, then drizzle in the oil slowly while the motor is running to help it emulsify.

Step 3: Adjust to Taste

Taste your mayo and adjust with more lemon juice or salt if needed. This is where you can mix in any flavor extras like garlic, herbs, or spice.

Step 4: Store

Spoon the finished mayonnaise into a clean, airtight container and refrigerate immediately.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Cold eggs or oil can break the emulsion. Let them sit out for 10–15 minutes before blending.
• Use a Tall Jar for Immersion Blending: This creates the perfect environment for the emulsion to form quickly and consistently.
• Don’t Rush the Oil: If using a regular blender, drizzle the oil in very slowly to avoid splitting the mayo.
• Too Runny? Let it sit in the fridge—it thickens as it chills. Or blend in another egg yolk to help it thicken right away.

How to Serve

This homemade mayo isn’t just for sandwiches—though it does make the best BLT ever.

Dips & Spreads:

Use it as a creamy dip for sweet potato fries, crudité, or roasted veggies.

Salad Dressings:

Whisk it with a little vinegar and honey for a quick ranch-style dressing.

Marinades & Sauces:

Blend with chipotle peppers or garlic for an amazing burger sauce or taco topping.

Make Ahead and Storage

Storing Leftovers

Store your homemade mayo in an airtight container in the refrigerator for up to 1 week. Since it doesn’t have preservatives, it won’t last as long as store-bought—so enjoy it while it’s fresh.

Freezing

Not recommended. The emulsion breaks when thawed, resulting in an unpleasant texture.

Reheating

Mayonnaise isn’t meant to be heated directly, but you can mix it into warm dishes like mashed potatoes or use it in baked recipes.

FAQs

Can I use olive oil instead of avocado oil?
Yes, but be cautious. Extra virgin olive oil can be overpowering and slightly bitter. If you love its bold flavor, go for it—but light olive oil works better for a neutral taste.

Is it safe to use raw eggs in homemade mayo?
If you’re concerned, use pasteurized eggs or look for trusted farm-fresh eggs. Alternatively, some stores sell pasteurized eggs specifically for recipes like this.

Why did my mayonnaise turn out runny?
This usually happens when the oil is added too quickly or the ingredients are too cold. Try adding another egg yolk and blending again to salvage it.

Can I make this mayo without mustard?
You can, but it may not emulsify as easily and will lack that subtle depth of flavor. If you must omit it, a tiny bit of vinegar or another acidic ingredient can help.

Final Thoughts

Homemade mayonnaise with avocado oil is a total game-changer. It’s fast, easy, and delivers a fresh, clean flavor that you just can’t get from a jar. Once you try it, there’s no turning back—this is the kind of staple that transforms everyday meals into something special. Give it a go and taste the difference for yourself!

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