Description

This easy homemade mayonnaise recipe is made with avocado oil for a light, neutral flavor and creamy texture. It’s healthier than store-bought and only takes a few minutes to whip up. Perfect for sandwiches, dips, dressings, and more!

Ingredients

1 large egg (room temperature)
1 tablespoon lemon juice (or white vinegar)
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup avocado oil

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Instructions

Add the egg, lemon juice, Dijon mustard, and salt to a tall jar or blender.
Pour the avocado oil on top.
If using an immersion blender: Place the blender at the bottom of the jar and blend for 15–20 seconds without moving. Once it starts to emulsify, slowly lift the blender until the mayonnaise is thick and creamy.
If using a regular blender: Blend everything on low speed while slowly pouring in the avocado oil until fully combined and thickened.
Taste and adjust salt or lemon juice if needed.
Store in an airtight container in the fridge for up to 1 week.

Notes

Make sure your egg is room temperature to help the mayo emulsify properly.
You can use lime juice or white vinegar instead of lemon juice.
For a thinner mayo, add 1–2 teaspoons of water.

Nutrition

Serving Size: 1 tbsp
Calories: 100
Sugar: 0g
Sodium: 50mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9.2g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 0.2g
Cholesterol: 10mg