Is store-bought mayonnaise letting you down? You’re not alone. Even premium mayonnaise brands that prominently advertise “made with olive oil” often hide seed oils in their ingredient lists. Take a closer look at those labels – you’ll typically find soybean, canola, or other processed seed oils listed right after the olive oil. This easy homemade mayonnaise recipe with avocado oil skips the hidden ingredients and transforms simple, clean ingredients into creamy, fresh mayo in just 5 minutes.

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Choosing the Right Oil for Homemade Mayo
While many recipes call for olive oil, its strong flavor can overpower the delicate taste of homemade mayonnaise. That’s why I prefer using avocado oil – it provides the same healthy fats but with a neutral taste that lets the mayo’s fresh flavors shine through. If you do choose to use olive oil, opt for a light olive oil rather than extra virgin to avoid an overly strong olive taste in your final product.

Essential Ingredients for Perfect Homemade Mayo

Farm-fresh egg (must be room temperature for proper emulsion)
1 cup avocado oil (or light olive oil if preferred)
Fresh lemon juice
Sea salt
Optional: mustard for extra flavor and stability

Required Kitchen Tools

Mason jar
Immersion blender grab one here

Simple Mayonnaise Making Process
The secret to silky-smooth homemade mayonnaise lies in the technique. Start with a room-temperature egg – this is crucial for achieving the perfect emulsion in your homemade mayonnaise with avocado oil. Place your egg at the bottom of a clean mason jar, followed by your salt, lemon juice, and optional mustard. Pour the avocado oil over these ingredients.

Expert Tips for Perfect Homemade Mayonnaise

Always use room temperature eggs for proper emulsion
Choose avocado oil for the most neutral taste in your homemade mayonnaise
If using olive oil, select light olive oil to avoid overpowering flavor
Keep your immersion blender at the bottom of the jar initially
Blend until you see the mixture starting to thicken
Slowly raise the blender to incorporate all ingredients
Store in a sealed mason jar in the refrigerator

Troubleshooting Common Mayonnaise Problems

Runny mayonnaise? Your egg was likely too cold
Not emulsifying? Blend longer at the bottom before moving up
Too thick? Add a few drops of water while blending

Customizing Your Homemade Mayonnaise
Create variations by adding:
Fresh herbs
Minced garlic
Different mustard varieties
A splash of apple cider vinegar

Storage and Food Safety
Properly stored homemade mayonnaise with avocado oil keeps fresh in the refrigerator for approximately one week. Always use clean utensils when scooping to maintain freshness.

Making homemade mayonnaise with avocado oil is a simple way to improve your family’s nutrition while avoiding processed seed oils. This recipe proves that creating your own condiments can be quick, easy, and more delicious than store-bought alternatives. Once you taste the difference of fresh, homemade mayo made with quality ingredients, you’ll never want to go back to store-bought versions with their hidden seed oils and preservatives.

Print Recipe

Homemade Mayonnaise Recipe With Avocado Oil | Easy 5-Minute Recipe

Ingredients

Farm-fresh egg must be room temperature for proper emulsion
1 cup avocado oil or light olive oil if preferred
Fresh lemon juice
Sea salt
Optional: mustard for extra flavor and stability

Instructions

Ensure your egg is at room temperature (crucial for emulsion).
Place egg in the bottom of a clean mason jar.
Add salt, lemon juice, and mustard (if using).
Pour avocado oil over other ingredients.
Place immersion blender at the bottom of the jar, completely submerging it in the mixture.
Without moving the blender, turn it on and hold it at the bottom until you see mayonnaise forming.
Once mixture begins to emulsify and turn white, slowly move the blender up and down until all oil is incorporated.
Blend until desired consistency is reached (about 30 seconds total).