This post may contain affiliate links. Please read our disclosure policy.
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.
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!”
Table of Contents
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:
- Egg Salad
- Shrimp Tacos
- Caesar Salad
- Crab Salad
- Remoulade Sauce
- French Remoulade Sauce
- Spicy Deviled Eggs
Avocado Oil Mayonnaise
Video
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Fantastic! So glad you’re enjoying the recipe!!
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?
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. 🙂
I just made this mayo OMG this was so easy thanks
That’s terrific, Ruth! Thanks for coming back to let me know! 🙂
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! 😉
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
Oh mah gahhh, whenever I see homemade mayo I think of culinary school and all the crazy emulsions we made. I swear my arm has never hurt so much in my life! 😉 Obviously I am LOVING this quick and easy avocado oil mayo!! The end of your video should DEFINITELY end with a ta-da!! Can’t wait to give this creamy dreamy mayo a try, girlfriend!! Thanks for sharing! Cheers!
haha, thank you Cheyanne! This way doesn’t give you much of a forearm workout, but it sure is fast! 😉
Gosh, it’s been years since I made my own mayo…but you’ve totally got me wanting to hit the kitchen and make a fresh batch today. (You’ve also got me craving a good BLT, too!) I love the idea and info about avocado oil here, Marissa. Thank you so much for sharing! 🙂
Isn’t it true, David!? Something about good mayonnaise always makes me crave a BLT! 🙂
Definitely so much better than store bought, no doubt!! I’ve never tried avocado mayo before, but I know that I would love it! Big fan of avocados and this looks so creamy. I would be tempted to just eat the mayo as is, lol!! Have to grab a bottle of avocado oil next time I’m at the grocery store cause this has to happen soon!
You’ve got to try avocado oil – it’s great for a lot of things. One thing I love is that it has a really high smoke point even when the oil is unrefined. Makes great popcorn too!
This is brilliant Marissa! I’ve heard of immersion blender mayonnaises but when I’ve tried them they’ve been very thin and not spreadable at all. I must give this one a go. Maybe it’s the oil!
The only time I’ve had this method not work is when I lifted the head of the blender too soon – so just make sure that you see mayo forming before you move it. 🙂
There is literally nothing better than homemade mayo! Avocado oil is my go-to also since I stopped using canola oil a few years back. It literally makes the best mayo! I also like adding in a clove of garlic because I am garlic-obsessed, lol. I need to try this version with a hint of sugar!
Have a wonderful weekend, sweet friend!
I’m with you on the garlic! In fact, yesterday I did a version of this with garlic, anchovies and some parmesan cheese for a quick Caesar dressing. (Must give credit to Mila of girlandthekitchen.com for the idea!)