This fail-proof homemade avocado mayonnaise is so much better than store-bought: healthier, tastier, cheaper, and really easy to make.
Many people think that it’s too hard to make mayonnaise at home. Sometimes, people have tried and ended up with a failed attempt.
Maybe that’s you. I know that I have made mayonnaise before that just didn’t come together. But I haven’t given up. I have experimented, read, researched, and tried again.
With just a few tips, the right ingredients, and equipment, you, too can make a fail-proof avocado mayonnaise. Once you make it, you’ll never want to buy it in a store again.
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Why make mayonnaise at home?
We all know that homemade is almost always superior to store-bought. You get to control the quality of the ingredients.
Also, commercial products often contain ingredients you wouldn’t use at home. Or unhealthy preservatives. Sometimes, food manufacturers don’t have to list all the ingredients so you can’t be exactly sure what you’re eating.
Once you get the hang of making this mayonnaise, you will realize that it comes together very quickly. Like less than 10 minutes.
Also, homemade avocado mayonnaise is so much cheaper than store-bought. I can’t give you the exact breakdown since it depends a lot on where you live, where you shop, and how much you spend on your avocado oil (the most expensive ingredient). What I can tell you is that it will be cheaper than if you buy it.
Why use avocado oil?
Many of the commercial brands use inferior oils for their mayonnaise. Because they are cheap. You will often find canola oil, soybean oil, cottonseed, corn oil, or safflower oils. These oils are high in omega-6 fatty acids and considered inflammatory, leading to heart diseases, diabetes, and obesity.
While you could use the much healthier olive oil, I find that its taste is too strong.
Therefore, I prefer using avocado oil. It is healthy and has a light taste perfect for this homemade mayonnaise.
TIP: I often like to add about 2-3 tablespoons of olive oil to my avocado oil, just to make the mayonnaise taste a bit more complex. However, this is completely optional!
3 essential tips for making this avocado mayonnaise
- Tip 1: make sure to use ingredients at room temperature. That simply means placing refrigerated ingredients on your counter ahead of time, let’s say a few hours before you want to make your mayonnaise.
- Tip 2: whip up all the ingredients except your avocado oil until light and creamy. I find that it really helps this mayonnaise come together nicely.
- Tip 3: very slowly drizzle the oil in. You could do this by hand but in the next section, I will tell you about my favorite equipment for making mayonnaise so that you can take the guesswork out of this.
While you can perfectly make mayonnaise in a bowl with a whisk, I like to use an appliance for that. If you have a high-speed blender, you could use that. However, I find that with the quantities in this recipe, much of the mayonnaise splatters to the sides of my Vitamix container. Also, I would have to eyeball the stream of oil going on.
Therefore, I absolutely love using a small food processor. I bought this Cuisinart mini food processor refurbished some ten years ago and it’s holding up really well. The size is perfect for the amount of mayonnaise I like to make at one time. And you can’t beat the price!
But even more so, the lid has tiny holes that take make drizzling the oil in a small stream very easy!
If you don’t have any of those appliances you can also use a stick blender or immersion blender. They work really well, too!
If you know anything about me, you might know that I recommend using the highest quality ingredients you can afford.
Since we are using one raw egg, I prefer using pasture-raised eggs, organic if possible. Not only does that mean that the chickens have room to roam and scratch but their egg yolks are so much darker and healthier.
Then we need ½ teaspoon of salt. You can use any salt but I prefer sea salt or Himalayan salt. We also need fresh 1 tablespoon of lemon juice and 2 teaspoons of Dijon mustard.
And ¾ cup of avocado oil. As I mentioned above, you could decrease this amount by a bit and add 2-3 tablespoons olive oil if you like.
How to make this avocado mayonnaise
A few hours before you want to make this mayonnaise, take the egg and the mustard out of your refrigerator and place them on the counter.
Then crack the egg right into your mini food processor, add the salt, lemon juice, and mustard and blend everything on high until lighter in color and almost foamy.
Using one of the holes in the lid, begin pouring the oil into the egg mixture while blending. If you don’t have this particular mini food processor, you can simply pour the oil into the egg mixture in a very small stream, almost a drizzle. Once you have added about ¼ cup of oil, you will notice that everything has emulsified and you could pour the oil a bit faster.
While you can go ahead and enjoy this avocado mayonnaise right away, I find it tastes much better the next day. Letting it sit in the refrigerator for 12 to 24 hours really allows all the flavors to blend and develop!
How to serve this avocado mayonnaise
I am sure you have your favorite uses for your homemade mayonnaise.
We love adding it to salads such as coleslaws, serving it with French fries and steamed artichokes, or using it in my authentic German potato salad.
You can also add 1 or 2 cloves of crushed garlic to turn it into an easy aioli.
Fail-proof Homemade Avocado Mayonnaise
- mini food processor or stick blender
- 1 whole egg at room temperature
- ½ tsp salt
- 1 TBSP lemon juice at room temperature
- 2 tsp Dijon mustard at room temperature
- ¾ cup avocado oil
- A few hours before you want to make this mayonnaise, take the egg and the mustard out of your refrigerator and place them on the counter.
- Crack the egg right into the mini food processor, add salt, lemon juice, and mustard. Blend everything on high until lighter in color and almost foamy.
- Using one of the holes in the lid, begin pouring the oil into the egg mixture while blending. If you don't have this particular mini food processor, you can simply pour the oil into the egg mixture in a very small stream, almost a drizzle. Once you have added about ¼ cup of oil, you will notice that everything has emulsified and you could pour the oil a bit faster.
- You can enjoy this avocado mayonnaise right away but I find it tastes much better the next day. Letting it sit in the refrigerator for 12 to 24 hours really allows all the flavors to blend and develop!
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Cuisinart Mini Food Processor: https://amzn.to/3j59YQm
Avocado Oil: https://amzn.to/388fVWB
Dijon Mustard: https://amzn.to/3goki4o