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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 1/2 teaspoon of sugar.

Homemade Avocado Oil Mayonnaise - make this in just 1 minute with an immersion blender! | Paleo Mayonnaise Recipe

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.

Homemade Avocado Oil Mayonnaise - make this in just 1 minute with an immersion blender! | Paleo Mayonnaise Recipe

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:

Recipe Video

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Avocado Oil Mayonnaise

5 from 1 vote
Prep: 5 minutes
Total: 5 minutes
Course: Condiment
Calories: 128
Servings: 16 tablespoons
You can make homemade avocado oil mayonnaise in less than a minute with an immersion blender. I’ve been working to perfect 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 mayonnaise, just skip the 1/2 teaspoon of sugar.

Ingredients  

  • 1 egg carefully washed
  • 1 teaspoon smooth Dijon mustard
  • 1 tablespoon lemon juice preferably fresh
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon granulated sugar optional
  • 1 cup avocado oil

Instructions 

  • 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.

Notes

  1. If you wish for a thinner mayonnaise, whisk in ½ teaspoon of water at the end.
  2. 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.
  3. Use within 2 weeks.

Nutrition

Calories: 128kcal | Fat: 14g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 3mg | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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18 Comments

  1. b4im2old says:

    5 stars
    OMG ! I’m doing keto and this mayo is quick, easy, and tastes fabulous! First time I ever made homemade mayo and tons better than the store bought avocado mayo! …almost like a frosting consistency! So impressed I made 2 batches! Your instructions are perfect! Thanks for sharing!

    1. Marissa says:

      Fantastic! So glad you’re enjoying the recipe!!

  2. Glenna says:

    I’m going to try this! But all the other recipes I’ve seen only use the egg yolk. Do you use the whole egg then?

    1. Marissa says:

      Hi Glenna! Yes, I do use the whole egg. This is a recipe that I make almost every week – totally reliable. Just make sure that you start with the blender head at the very bottom of your measuring glass and don’t lift it at all until you see the mayonnaise start to form. 🙂

  3. Ruth says:

    I just made this mayo OMG this was so easy thanks

    1. Marissa says:

      That’s terrific, Ruth! Thanks for coming back to let me know! 🙂

  4. Helen @ Scrummy Lane says:

    What an incredible idea, Marissa! I’ve actually never seen avocado oil, but it must be really healthy. Great way to ‘healthify’ mayo because I eat far too much of that stuff! 😉

    1. Marissa says:

      haha, I know what you mean! Especially in the spring for me, because I love to dip artichokes in it! I hope you try this out, Helen! xo