Homemade Avocado Mayonnaise – Super Easy & Healthy
This fail-proof homemade avocado mayonnaise is so much better than store-bought: healthier, tastier, cheaper, and really easy to make.
If you’ve ever struggled with making mayonnaise at home, don’t worry—this recipe is foolproof! I’ve been there myself, and after experimenting and learning a few key tips, I’ve perfected it. In fact, I make it at least every two weeks and I am always amazed at how fast and easy this is. Trust me, once you make this, you’ll never go back to store-bought!
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Why You Will Love This Recipe
- so much cheaper than store-bought mayonnaise
- avocado oil is a healthy alternative to inflammatory vegetable oils
- comes together in less than 5 minutes
- has a great, neutral flavor
- so much better than regular mayonnaise
- it’s a perfect addition to a keto diet
The Ingredients
Here are the simple ingredients you’ll need to whip up this creamy avocado mayo:
- Egg: since we are using a raw egg, I highly recommend a very fresh, pasture-raised egg and for best results, at room temperature
- Sea salt: I prefer sea salt or Himalayan
- Lemon juice: I recommend making the juice from a fresh lemon
- Mustard: Dijon mustard is great or your own homemade mustard
- Avocado oil: This is the main ingredient in this easy recipe so look for a good quality oil
Useful Tools and Equipment
You can definitely make mayonnaise by hand with just a whisk, but I personally love using a small appliance:
- Cuisinart Mini Food Processor: It’s compact and the lid has small holes that let you drizzle in the oil slowly, which is key for perfect mayo.
- Stick blender or immersion blender: Those work really well ,too!
- Mason Jar: If you’re using a stick blender, you can make this mayonnaise directly in a pint size wide mouth mason jar, otherwise it is the perfect container
Substitutions and Variations
- Oil Variations: While avocado oil is ideal for its light flavor and health profile, you can use any other neutral oil such as canola oil, soybean oil, or safflower oil. I personally love to add a little olive oil for a more complex taste. Just don’t use too much olive oil as the strong flavor can overpower the mayo.
- Eggs: I recommend pasture-raised eggs for the best quality, but if that’s not available, go for the best you can find.
- Lemon Juice: Fresh lemon juice or lime juice is best, but white wine vinegar or a bit of apple cider vinegar works as a substitute in a pinch.
How to Serve
This avocado mayonnaise is incredibly versatile! Here are a few delicious ways to enjoy it:
- Tossed in a salad, like coleslaw, potato salad, or pasta salad.
- As a dip for French fries or steamed artichokes.
- Spread on sandwiches, burgers, or salmon patties.
- Turn it into a garlic aioli by adding 1-2 cloves of crushed garlic or some garlic powder.
- You can also use this avo mayo as a base for salad dressings.
Make Ahead of Time?
Absolutely! In fact, I recommend it. While you can eat this avocado mayonnaise right away, it actually tastes better after sitting in the fridge for 12-24 hours. The flavors really meld and develop, making it even more delicious.
How Long Does It Last?
Homemade avocado mayonnaise will last about one week in the refrigerator. Make sure to store it in an airtight container to keep it fresh. Always give it a quick taste before using it to ensure it hasn’t gone bad.
Pro Tip: You can add 1 tablespoon of cultured whey to your homemade mayonnaise to make it last even longer.
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How to Make This Dish
- A few hours before making your mayonnaise, take the egg and mustard out of the fridge to reach room temperature. This is super important for the emulsion process!
- Crack the whole egg directly into your mini food processor. Add the salt, lemon juice, and Dijon mustard. Blend on high until the mixture is lighter in color and almost foamy.
- Start drizzling in the avocado oil very slowly while the processor is running. If your lid has small holes, use them! If you’re using a stick blender, just go slow—drizzling the oil in a thin stream is key to getting the perfect texture. Once you’ve added about ¼ cup of oil, you’ll see everything start to emulsify, and then you can pour the rest of the oil in a bit faster.
- Taste and adjust the seasoning if needed. You can also add some black pepper if you like. Then, refrigerate for at least 12 hours for the best flavor!
Tips for Success:
If the mayo splits, you can do one of several things:
- 1. Add a tablespoon of boiling water and blend it again on high.
- 2. You can also add one egg yolk to a clean jar, add 1 teaspoon of water and 1 teaspoon of mustard, then slowly adding the separated mayonnaise while blending.
- Be sure to have all the ingredients at room temperature.
- In the summer, make sure that your ingredients are not too warm (just about 70ËšF or 20ËšC).
Fail-proof Homemade Avocado Mayonnaise
Equipment
- mini food processor or stick blender
Ingredients
- 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
Instructions
- 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!
Notes
- be sure to have all the ingredients at room temperature
- you can also use an immersion blender: blend the first 4 ingredients in a jar on high, then very slowly add the avocado oil while blending
Video
Nutrition
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I use my ninja foodie to pasteurize an egg for this recipe. In warm water Set on sous vide for an hour at 130° F. Then Let the egg come to room temperature. Easy peezy. Then proceeded with the recipe. It adds additional refrigerator time because of the pasteurization and adds safety to the equation.
Sounds good and thank you so much for sharing ~ Anja
I used to make this ages ago when my kids were still home, a quart at a time.
A quick tip if you forget to leave your ingredients out to warm to room temperature: simply crack the eggs into the jar into which you’re planning to make the mayonnaise along with the salt, lemon juice and mustard. Cap tightly and place in a deep bowl of hot tap water. Shake up after a minute and test for temperature. If it feels neither hot nor cold proceed with the recipe. I just tried it and it works fine. Next time I’ll use a little less Dijon and try white or apple cider vinegar. Came out great; so fast, easy and delicious. I made a double batch. Thank you!
That sounds great and thank you so much for sharing ~ Anja
Hi Angela, I was just wondering if the mini cuisinart that you are recommending whether you can double a recipe using it? Or if I should buy the 3 cup Cuisinart. Can you give me your opinion? Thanks, Linda
You might be able to double the recipe with the mini food processor. Lately, I have been loving and using an immersion blender ~ Anja
This looks so good. I’m avoiding those nasty oils as well. If I get even a smidgen in anything I eat, my face breaks out immediately in cystic acne. It like my body is screaming please don’t eat trash. How long does the Mayo stay good in the fridge? Also, has anyone had any problems eating the raw egg?
Yes! As for the raw eggs, make sure your eggs are super fresh (we have never had problems). Technically, your mayo should last about one week but we have enjoyed ours older than that ~ Anja
I absolutely love this recipe and have made it several times! How long do you think it lasts in the fridge. I wanted to gift some and let them know how long it lasts in the fridge
I am so glad to hear this! Ours definitely lasts for a week but you can extend its life by adding 1 TBSP of whey ~ Anja
Yes!! Perfect for keto! Thanks!
Yes, it is absolutely perfect for keto 🙂 Anja
Looks great I look forward to trying this recipe
Thank you so much and enjoy ~ Anja
We started using avocado mayonnaise 3 years ago. I have always wanted to make my own mayonnaise at home. Thank you so much for sharing this recipe!
Oh, nice! You’ll be surprised how much cheaper, and easy, it is to make you own ~ Anja
Thanks for sharing all these tips for homemade avocado mayonnaise! I recently tried making aioli and didn’t realize I could pour the oil straight through the holes on the top of my food processor. Great idea! And I completely agree about avoiding the highly processed oils out there.
I am so glad you found this helpful. Thank you for your nice comment ~ Anja
I’ve been meaning to make this for so long! I also watched your video and it was so helpful.
Yay! I am so glad you feel inspired now to make you own mayo!
I hate how commercial mayonnaise with avocado oil mixes in those cheaper garbage oils! Easy recipe to follow. Loved your idea of sneaking in some EVOO for complexity!
That’s right, with homemade you know exactly what goes into your food. Thank you for your nice comment, Sylvia!