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Avocado Oil Mayonnaise

Time: 1 minute
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This homemade Avocado Oil Mayonnaise is made in 1 minute with an immersion blender. It’s rich, creamy, and tastes so much better than store-bought!

With no seed oils, preservatives, artificial flavors, and other junky ingredients, you can feel happy about feeding it to your family.

Jar of avocado oil mayonnaise.

Somehow, somewhere a rumor got started about homemade mayonnaise and how “hard” it is to make. I don’t know why people say this… maybe they’re using a bad recipe, the wrong tools, a low quality oil, or maybe they’re just intimidated by it?

The first time I made mayonnaise it was the perfect texture (testament to how easy it is), but the taste was off. It took multiple tries to realized that avocado oil is the superior oil in homemade mayonnaise. It has a neutral flavor and emulsifies beautifully with an immersion blender. Also, various acids (a combination of lemon juice, white vinegar, and apple cider vinegar) and a healthy amount of salt really balance the fats to make a flavorful mayonnaise.

Keep reading because I share more about avocado oil, why you should throw your store-bought stuff away today, extra tips for the best mayonnaise, storing information, and fun ways you can use it.

Mayonnaise spread onto a slice of homemade bread. The jar of mayonnaise is in the background.

Store-Bought Versus Homemade Mayonnaise

I’ll be honest, it never even crossed my mind to make my own mayonnaise until I read and researched the label. Store-bought mayonnaise is commonly made with preservatives, fillers, artificial flavors, and multiple seed oils. All of these things are harmful and inflammatory in our bodies.

Below is a side by side comparison of the ingredients in my Avocado Oil Mayonnaise and Hellman’s. Mine contains 7 whole and clean ingredients. Hellman’s Avocado Oil Mayonnaise contains 15 ingredients, and I will tell you what scares me:

  1. There are 3 types of oils: avocado oil, canola oil, and soybean oil. Both canola oil and soybean oil are highly processed seed oils that are high in inflammatory omega-6 fatty acids. Why are we using anything other than avocado oil in an avocado oil mayonnaise?
  2. The combination of water and modified corn starch. The water is used as a filler and the cornstarch is used as a thickening agent. This is so they do not have to use the adequate amount of avocado oil, because it’s not cheap.
  3. Then there’s 2 preservatives (Sorbic acid and Calcium Disodium EDTA) and artificial flavors, but we don’t know which ones.
  4. They add Vitamin E to make up for the fact that they didn’t use the proper amount of avocado oil (because avocado oil is high in Vitamin E).

That information alone was enough to make me throw my store-bought mayonnaise in the garbage immediately and create my own recipe. And now, I know exactly what’s going into it and the quality of each ingredient.

Comparison of ingredients in my avocado oil mayonnaise versus a popular store-bought avocado oil mayonnaise. It shows how homemade is 7 whole and clean ingredients and store-bought is 15 high processed ingredients.

Why Choose Avocado Oil for Homemade Mayonnaise

Avocado oil is special for so many reasons, but the most important is it’s neutral flavor. There’s almost no taste to it which doesn’t make the mayonnaise overpowering in flavor like extra virgin olive oil would.

It also has a few health benefits. Avocado Oil is high in heart-healthy monounsaturated fatty acids, contains vitamin E to boost the immune system, and lutein to promote eye health. Read more about avocado oil here.

Avocado Oil Mayonnaise Ingredients

Here’s everything you will need to make this recipe and a few important notes you’ll want to read.

  • Avocado Oil: Use a brand that not only comes in a glass bottle, but is also 100% avocado and non-GMO. I use the brand Chosen.
  • Egg: Farm fresh eggs are the best option, they tend to be more rich and higher in quality.
  • Lemon Juice: Freshly squeezed! None of that bottled concentrate stuff.
  • Dijon Mustard: This balances out the flavor profile and reduces acidity. I do not recommend swapping this for any other type of mustard.
  • Vinegar: This recipe uses both distilled white vinegar and apple cider vinegar for the perfect balance of acidity.
  • Salt: Celtic sea salt is my go-to but Himalayan salt or another high quality sea salt works too.

How to Make Avocado Oil Mayonnaise

Here’s a quick summary of the steps, the recipe card at the bottom will have complete instructions. You’ll also want to grab a glass wide-mouth jar and an immersion blender.

1. Add all the ingredients to a wide-mouth jar. You can add these in any order you want, just be sure pour in the avocado oil at the very end.

2. Blend with an immersion blender until thick and smooth. Place head of the immersion blender on the very bottom of the jar, turn it on, and keep it there until there is 1 inch of mayonnaise. Then slowly move the immersion blender up and down until it is completely blended into a smooth Avocado Oil Mayonnaise.

Tips On Making the BEST Homemade Mayonnaise

Here are a few things I have learned during the process of making my Avocado Oil Mayonnaise. These things may seem small but make a huge difference!

Use a jar that snuggly fits your immersion blender. In order for the immersion blender to work well it needs to just barely clear the sides of the jar. If there is too much space between the immersion blender and sides of the jar your mayonnaise will not emulsify evenly.

The salt is important, so don’t reduce or omit it. Salt levels out the acidity of the lemon juice and vinegars while boosting the rich flavor. If you do reduce or omit the salt your mayonnaise will be acidic and taste unfinished.

Be careful to not over emulsify the mayonnaise. Once everything comes together is when you will want to stop mixing it. Continuing the emulsify can cause your mayonnaise to break (oil separates from the fats) or become jelly-like and thick.

Jar of homemade avocado oil mayonnaise with the ingredients surrounding it.

Storing Information

Your Avocado Oil Mayonnaise should be stored in a jar or airtight container and in the refrigerator. It is best used within 2 weeks but can last as long as 3 weeks. Always check your mayonnaise for mold or a foul sour smell from spoiling before consuming.

Ways To Use Your Homemade Mayonnaise

The great thing about mayonnaise is the versatility in use. It can be spread on things, used in sauces, or made into the creamiest of dips. Here are my suggestions:

A few other recipes of mine that use mayonnaise are my garlic butter parmesan wings, ground beef sliders, and spinach artichoke chicken bake.

Knife in a jar of mayonnaise ready to spread.

Frequently Asked Questions (FAQ’s)

Does the egg need to be at room temperature to make a successful mayonnaise?

I have never had issues with using my egg straight out of the refrigerator. Technically things emulsify the best when they are all at room temperature, but the immersion blender really does it’s job in this recipe. Feel free to bring your egg to room temperature if you are worried about it.

How much Avocado Oil Mayonnaise does this recipe make?

This recipe makes 1 cup of Avocado Oil Mayonnaise which equals 16 tablespoons.

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Enjoy Entirely, Elizabeth
Jar of avocado oil mayonnaise with a knife in the background for spreading.

Avocado Oil Mayonnaise

Elizabeth Swoish
This 1 minute Avocado Oil Mayonnaise is homemade with the help of an immersion blender. It's ultra creamy, rich in flavor, and better for you than store-bought mayo.
Prep Time 1 minute
Total Time 1 minute
Course Condiments
Servings 16 tablespoons
Calories 125 kcal

EQUIPMENT

INGREDIENTS
  

  • 1 egg
  • 1 tablespoon lemon juice - freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon Celtic sea salt - or another high quality sea salt
  • 1 cup avocado oil - 100%, non-GMO

INSTRUCTIONS
 

  • Grab a large wide-mouth jar and place the immersion blender in the jar. It should barely clear the sides and there shouldn't be much space between the two. Remove the immersion blender.
  • Add the egg, lemon juice, Dijon mustard, white vinegar, apple cider vinegar, and Celtic sea salt. Slowly pour the avocado oil on top and let it settle for a minute.
  • Place immersion blender in the jar and firmly press against the bottom. The egg should be right under and in the center of the immersion blender.
  • Turn on the immersion blender and keep it pressed to the bottom of the jar until 1 inch of mayonnaise forms (about 10 to 15 seconds).
  • Slowly begin to move the immersion blender up and down to fully emulsify the ingredients into a smooth mayonnaise. (about 30 to 45 seconds).
    ELIZABETH'S NOTE: Be careful to not over emulsify the mayonnaise. It can become a thick jelly-like texture or even break (oil separates from the fat).
  • Turn off the immersion blender and remove it from the jar. Using a spoon, lightly stir the mayonnaise.
  • Place airtight lid on the jar (or place in a smaller jar) and store in the refrigerator.

RECIPE NOTES

 

STORING INFORMATION

  • Refrigerated, in an airtight jar or container, for 2 to 3 weeks. 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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By Elizabeth Swoish on January 14th, 2025
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About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

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