Easy Homemade Mayonnaise Recipe (with Avocado Oil)

Why You’ll Love This Recipe

This Easy Homemade Mayonnaise made with avocado oil is creamy, smooth, and incredibly versatile. It’s a healthier alternative to store-bought mayo, free from preservatives and made with just a few simple ingredients. Perfect as a base for dressings, dips, or spreading on sandwiches, this mayo comes together in minutes and tastes fresh and delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

avocado oil
egg (room temperature)
lemon juice or white vinegar
Dijon mustard
salt

directions

Add the egg, lemon juice (or vinegar), Dijon mustard, and salt to a tall, narrow jar or container.

Pour the avocado oil on top, being careful not to mix the layers.

Insert an immersion blender all the way to the bottom of the jar.

Turn on the blender and keep it at the bottom for 10-15 seconds until the mixture starts to emulsify.

Slowly lift the blender upwards to incorporate the rest of the oil.

Blend until fully thickened and creamy.

Taste and adjust salt or acidity if needed.

Transfer to a clean jar with a tight lid and refrigerate.

Servings and timing

This recipe yields about 1 cup of mayonnaise.
Preparation time: 5 minutes
Total time: 5 minutes

Variations

Add garlic for a quick aioli-style mayo.
Use lime juice instead of lemon for a zesty twist.
Stir in chopped herbs like dill or parsley for a herbed version.
Add a pinch of smoked paprika for a flavorful kick.

storage/reheating

Store homemade mayonnaise in an airtight container in the refrigerator for up to 1 week.
Do not freeze or leave at room temperature for extended periods, as it contains raw egg.

FAQs

Can I use a regular blender instead of an immersion blender?
Yes, but the technique is slightly different—pour oil in slowly while blending the rest.

Is it safe to use raw eggs?
If concerned, use pasteurized eggs to reduce the risk of salmonella.

Why avocado oil?
Avocado oil is neutral in flavor, heart-healthy, and perfect for emulsification.

Can I use olive oil instead?
You can, but extra virgin olive oil may give a bitter taste. Use light olive oil for milder flavor.

My mayo didn’t thicken—what went wrong?
It could be due to cold ingredients or adding oil too quickly. Try again with room temperature ingredients.

Can I double the recipe?
Yes, but blend in a larger container and maintain the same order of ingredients.

Is this mayo keto or paleo friendly?
Yes, it’s suitable for both diets.

What kind of mustard works best?
Dijon mustard is recommended for its smooth texture and flavor.

Can I make it without mustard?
Yes, but mustard helps with emulsification and adds subtle flavor.

How long does it stay fresh?
Up to 1 week in the fridge, always stored in an airtight container.

Conclusion

This Easy Homemade Mayonnaise with Avocado Oil is a fresh, wholesome alternative to store-bought versions. With just a few ingredients and five minutes, you’ll have a creamy, flavorful condiment ready to elevate any dish. Once you try it, you’ll never want to go back to the jarred stuff again.

Print