You can make homemade avocado oil mayonnaise in less than a minute with an immersion blender. I've been working on this recipe for ages, to be the perfect copycat of Best Foods mayonnaise (my favorite), so I could skip the bottled stuff with preservatives and other ingredients I'd rather not eat. This is it! Mayonnaise perfection. And if you're looking for a homemade Paleo / Whole30 mayonnaise, just skip the optional ½ teaspoon of sugar.
My hairstylist Rob has a quirky habit. He finishes my haircut and, before he starts to style, turns my chair away from the mirror. When he's done, he swivels me back around toward the mirror for what he calls 'the reveal.' That's how I feel about this avocado oil mayonnaise recipe. Watch this video and tell me if it shouldn't end with, 'Ta Da!"
Why avocado oil?
You may be wondering, "Why avocado oil and not olive oil?" Avocado oil is a neutral flavored oil but, more importantly, it does not become bitter as olive oil does with the high speed emulsion of an immersion blender's stainless steel blade. Olive oil makes a lovely mayonnaise too, but you'll need to make it by hand.
And if you've made mayonnaise by hand with just a bowl and a whisk, you know it's a lesson in patience. You start with a whisked egg (or just the yolk) and add oil, drop by drop, until it begins to emulsify. This mixture can be fussy; if you add the oil too quickly, you'll end up with a soupy, lumpy mess of 'broken mayonnaise'. But with an immersion blender and the right size container (one with a bottom just larger than the immersion blender head), you shouldn't ever have that problem.
How to Make Avocado Oil Mayonnaise
The technique of making avocado oil mayonnaise is important: you'll add the ingredients in order to a container with a bottom just wide enough to allow your immersion blender - a 2-cup glass measuring cup works perfectly. Then you'll put your immersion blender in the mixture, with the blender head all the way at the bottom. Turn the blender on and don't lift it until you see the mayonnaise start to form. Then move the blender up, down and around until all of the oil is incorporated. (You can use this method to make Garlic Aioli, Sriracha Aioli and Pesto Aioli too.) Watch video below for a demonstration.
However, if the unthinkable happens and your mayonnaise breaks, don't panic; it's easy to fix. Put another egg yolk in a fresh bowl, whisk it and then, very slowly, whisk in the broken mixture until it starts to emulsify. Continue to drizzle and whisk until you have a bowl of smooth, creamy mayonnaise.
What to Make:
Avocado Oil Mayonnaise
- 1 egg carefully washed
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon lemon juice preferably fresh
- ½ teaspoon fine sea salt
- ½ teaspoon granulated sugar optional
- 1 cup avocado oil
- Add all ingredients in order to a 2-cup glass measuring cup (or other container that is just large enough to allow the head of your blender to reach the bottom).
- Place the head of an immersion blender flat on the bottom of the pitcher and turn it on. When you see mayonnaise beginning to form, slowly begin to lift the blender head from the bottom and move it up and down and side to side until all of the oil is incorporated.
- If you wish for a thinner mayonnaise, whisk in ½ teaspoon of water at the end.
- If you’re concerned about eating raw eggs, you’ll want to skip this recipe. Otherwise, be creative with it: add a bit of garlic, more dijon, a bit of curry powder, a dollop of pesto.
- Use within 2 weeks.