This homemade avocado oil mayonnaise is rich, creamy, and incredibly easy to make. Spread it on sandwiches, mix it into side salad, or use it as the base for a creamy dressing.
Avocado oil mayonnaise is classic mayonnaise made with avocado oil instead of soybean, canola, or other seed oils.
Traditionally, mayonnaise is made with just egg yolks. I find that using a whole egg is easier and comes out great! I'm not even sure why anyone would take out the whites, because I've made egg white mayonnaise and it came out beautifully, with a delicate flavor.
You can, of course, use this avocado oil mayonnaise anywhere you would use regular mayonnaise. Spread it on burgers, dip fries into it, mix it into tuna salad or potato salad, or use it as the base for a creamy dressing or dip.
If you like this avocado oil mayonnaise, you may also like my olive oil mayonnaise.
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Variations
Spicy Mayo - to make spicy mayo, after the mayo is done, mix in ¼ cup Sriracha.
Roasted Garlic Mayonnaise - Add 4 to 5 roasted garlic cloves to the mixture before blending.
Pesto Mayonnaise - once the mayonnaise is made, mix in 3 tablespoons of pesto.
Can I Use a food processor?
Yes. Make sure to blend the egg, Dijon mustard, vinegar, and salt together first.
Then, with the food processor running, drizzle in the oil in a very thin stream.
After adding about ¼ of the oil, you should start to see a thick, creamy layer of mayo forming.
As the mixture thickens, continue adding the oil in a slightly thicker, but still slow, steady stream until the mayo is creamy, white, and spreadable.
If you have a large food processor, use the smaller bowl attachment that is usually sold with it.
If you don't have a small bowl attachment, double the recipe so it fills your standard bowl.
Can I Use a stand blender?
Yes, you can use a high-powered blender on medium to medium-high speed.
Blend the egg, Dijon mustard, vinegar, and salt together first.
Then, with the blender running, drizzle in the oil in a very thin stream.
After adding about ¼ of the oil, you should start to see a creamy mayo forming.
Continue adding oil, in a slow, steady stream until the mayo is thick and creamy.
Can I use a hand mixer?
Yes, but make sure to double the recipe because the bowl will probably be too big.
Yes. Make sure to blend the egg, Dijon mustard, vinegar, and salt together first.
Then, as the hand mixer is running, drizzle in the oil in a very thin stream.
After adding about ¼ of the oil, you should start to see a creamy mayo forming.
As the mixture thickens, continue adding the oil in a slightly thicker, but still slow, steady stream until the mayo is creamy, white, and spreadable.
How to Fix Broken Mayonnaise
It is rare for mayo to break using our recipe below, but it can happen.
This happens when the oil begins to separate from the other ingredients.
To fix it with an immersion blender:
Clean and dry the jar and stick blender. Add an egg yolk and 1 teaspoon of water to the jar, then layer the broken mayo on top.
Place the blender head over the egg at the bottom of the jar and blend without lifting the stick until you see a thick, creamy layer of mayo.
Once you do, slowly move the blender head up and down until all the oil is incorporated.
To fix it with a food processor or stand blender:
Clean and dry the processor or blender.
Blend one egg yolk with 1 teaspoon of water.
Once blended, slowly add in the broken mayo a bit at a time until it comes together and all of the separated oil is incorporated.
To fix it by hand or using a hand mixer
Grab a clean bowl, then whisk one egg yolk with 1 teaspoon of water.
Once blended, slowly whisk in the broken mayo a bit at a time until it comes together.
How to store
Store in an airtight container in the refrigerator for up to 2 weeks.
Avocado Oil Mayonnaise
This avocado oil mayonnaise is super easy to make and comment together in just minutes!
Ingredients
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon red or white wine vinegar
- 1 cup avocado oil
- 1 teaspoon fresh lemon juice, optional
- Pinch of salt, or more to taste
Instructions
- Add the egg, mustard, vinegar, oil, lemon juice of desired, and salt, to a cup or a jar that just fits the head of your immersion blender.
- Place head of immersion blender at bottom of cup or jar and turn it on high speed. Do not pulse or move the head.
- As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 148Total Fat: 16gSaturated Fat: 2gUnsaturated Fat: 14gCholesterol: 12mgSodium: 27mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
