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A jar of homemade avocado mayonnaise.

Easy Avocado Mayonnaise

Say hello to a healthier and tastier twist on traditional mayonnaise! This easy avocado mayonnaise recipe comes together in less than 5 minutes using 6 simple ingredients!
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Prep Time 5 minutes
Total Time 5 minutes
Course condiment, dressing
Cuisine American
Servings 8
Calories 309 kcal

Equipment

  • emersion blender
  • glass jar

Ingredients
  

  • 1 ¼ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • ½ teaspoon dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  1. Add 1 egg, 1 teaspoon of lemon juice, ½ teaspoon of mustard, ¼ teaspoon of salt, ¼ teaspoon of pepper, and 1 to 1 ¼ cups of avocado oil to a wide mouth mason jar.
  2. Next, take an immersion blender and beginning at the bottom of the jar blend the egg until it is white and creamy. This will take about 30 seconds to 1 minute.
  3. Begin to move the blender up and down slowly to incorporate the oil. Continue blending until it is fully mixed, about 1-2 additional minutes.
  4. Serve immediately or refrigerate for up to 5-7 days in an airtight container.

Notes

WHAT ARE COMMON MISTAKES TO AVOID WHEN MAKING THIS HOMEMADE AVOCADO OIL MAYO RECIPE?

When making homemade mayonnaise recipes, there are a few common mistakes to avoid to ensure a successful outcome. Here are some key ones:
1. Adding the oil too quickly: One of the most common mistakes is pouring the oil into the egg mixture too quickly. Adding it slowly and gradually allows for proper emulsification and helps create a creamy texture. Pour the oil in a thin, steady stream while continuously whisking or blending.
2. Using the wrong oil temperature: The temperature of the ingredients plays a crucial role in mayo making. If the oil is too hot or the eggs are too cold, the emulsion may break and result in a runny or separated mayonnaise. Ensure the ingredients are at room temperature, and the oil is not too warm or cold.
3. Not using fresh ingredients: Using fresh, high-quality raw eggs is essential for successful mayo. The freshness of the eggs helps with the emulsification process. Additionally, using fresh lemon juice or vinegar provides the right acidity to stabilize the emulsion.
4. Over-blending or over-mixing: Overworking the mayo can lead to a thin and watery consistency. Once the ingredients have emulsified and reached the desired thickness, stop blending or whisking. Overmixing can break the emulsion and result in a failed mayo.
5. Neglecting to season or flavor adequately: Homemade mayo benefits from proper seasoning and flavoring. Adding salt, pepper, mustard, or other desired spices enhances the taste. Taste and adjust the seasonings to suit your preference.
6. Storing improperly: Mayo should be stored in a clean, airtight container in the refrigerator. If not stored properly, it can spoil more quickly. Always check the expiration date of the ingredients used and pay attention to the recommended shelf life of homemade mayo.

WHAT TO DO IF MY MAYONNAISE ISN'T THICKENING

If your creamy avocado mayo still isn’t thickening after trying the above tips, I recommend starting a new batch with these potential fixes in mind:
  • Use a Refined Oil. Again, refined avocado oil or light olive oil are essential to getting your homemade mayonnaise to thicken and emulsify. Check to make sure that you aren’t using an “unrefined” or “extra-virgin” oil. Also, make sure to use fresh avocado oil.
  • Make Sure to Use a Room Temperature Egg. Often, homemade avocado oil mayo recipes recommend using a room temperature egg. In my experience, homemade mayonnaise emulsifies best when I use a cold egg straight out of the fridge.
  • Add the Egg First, Oil Last. Some folks find that adjusting the order of ingredients results in a more successful mayo. First, crack a cold egg into the bottom of the jar. Then, without disturbing the egg, add the remaining ingredients—pouring the oil in last so it’s on top. Pulse with the hand blender as usual, gently moving it up and down.
  • Pour Oil in Slowly. If the above tips don’t solve the problem, try a slow-pour method that works for many. Add all ingredients to the container except for the avocado oil. Pulse with the hand blender while you slowly pour in the oil and allow it to combine. This can reduce the chance of breaking the emulsion, allowing your avocado mayo to thicken.

3 HELPFUL TIPS FOR MAKING HOMEMADE MAYONNAISE

1. To ensure a smooth emulsion and proper texture, it's important to use room temperature ingredients, particularly the eggs. Cold eggs can hinder the emulsification process and may result in a less stable mayo. Allow the eggs to come to room temperature before beginning the process.
2. Choosing a neutral-flavored oil, such as avocado oil, grape seed oil, or light olive oil, allows the other flavors in the mayo to shine. Avoid oils with strong flavors like extra virgin olive oil, as they can overpower the taste of the mayonnaise. Using a neutral oil also gives you more versatility when using the mayo in various recipes.
3. To achieve a creamy and stable mayo, it's crucial to add the oil gradually and in a slow, steady stream while continuously whisking or blending. This gradual addition allows the oil to emulsify properly with the egg yolks and creates a smooth, thick texture. Rushing this step by adding the oil too quickly can result in a broken emulsion and a runny consistency.

Nutrition

Calories: 309kcalCarbohydrates: 0.1gProtein: 1gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.003gCholesterol: 20mgSodium: 157mgPotassium: 10mgFiber: 0.03gSugar: 0.04gVitamin A: 30IUVitamin C: 0.2mgCalcium: 4mgIron: 0.1mg
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