Homemade Avocado Oil Mayo Recipe - Mind Over Munch (2024)

Homemade Avocado Oil Mayonnaise Recipe

How to Make Mayonnaise with Avocado Oil & an Immersion Blender

This homemade avocado oil mayo recipe is keto, paleo, and Whole30 compliant—and it tastes better than ANY store-bought mayonnaise I’ve had! Lusciously thick, creamy, and oh-so-easy to prepare. Perfect for spreads, sauces, dressings, sandwiches, tuna salad, or whatever you like! Learn how to make mayonnaise with avocado oil in just 2 minutes using a hand blender.

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Typically, the first ingredient in store bought mayonnaise is an inflammatory oil, like soybean oil. Even most “olive oil” mayos use a blend of olive, canola, and soybean oils. Plus, many contain sneaky additives like preservatives and food starches. Instead, this avocado oil mayonnaise recipe uses only 5 simple ingredients: avocado oil, an egg, lemon juice, Dijon, and salt!

Although you can find clean avocado mayo options at the store, one 12oz jar can cost over $8. Or, buy a 16-25oz bottle of oil for the same price and make multiple batches of this homemade avocado oil mayo recipe! Mayo is a staple in my house, and we make this recipe just about every week. Grab your immersion blender and I’ll show you how to make mayonnaise with avocado oil in a jiffy.

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Is avocado oil mayonnaise healthy?

“Healthy” is a subjective term, but this recipe is my personal favorite option for homemade mayo. Avocado oil mayonnaise is rich in monounsaturated fats, which are heart-healthy and anti-inflammatory—in contrast to the inflammatory oils used in most mayos. And, avocado oil has a high smoke point, so you can safely use this homemade avocado oil mayo in sauces or marinades for cooking.

Does avocado oil mayo taste different?

To me, homemade avocado oil mayo is just as thick and creamy as any store-bought mayo, and it has the best taste! Honestly, I don’t enjoy the flavor of regular mayo made with soybean oil as much. But, if you’re used to traditional mayonnaise, you may notice a difference in the flavor of this avocado oil mayonnaise. Use a light-colored, refined avocado oil—not extra virgin—for the most neutral flavor.

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Avocado Oil Mayonnaise Recipe Ingredients

  • Avocado Oil. I prefer to make homemade mayonnaise with avocado oil, but I’ve also made this recipe with light olive oil. Or, you can try another refined oil if preferred—just be sure to NOT use an “unrefined” or “extra-virgin” oil.
  • Egg. This is an essential ingredient for any homemade mayo recipe! In my experience, I’ve found that a fresh, whole egg works better than using only egg yolk. For best results, I recommend using a cold egg straight out of the fridge, rather than a room temperature egg.
  • Lemon Juice. This not only adds flavor and freshness, but the citric acid in lemon juice also helps to kill any potential bacteria from the egg. For an alternative acid source, you can substitute with white vinegar, white wine vinegar, or apple cider vinegar.
  • Dijon Mustard. A source of flavor, as well as an emulsifying agent and a natural antimicrobial! That means a bit of Dijon mustard will neutralize bacteria and help your homemade avocado oil mayo to thicken. For a substitute, you could use yellow mustard, although it isn’t as strong of an emulsifier as Dijon.
  • Salt. Just a dash will give your avocado mayo a more savory and satisfying flavor.
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Which oil is best for mayonnaise?

For a homemade mayonnaise recipe, it’s best to use a refined oil with a neutral flavor. I prefer avocado oil or light olive oil because of their healthy fats. Other options include canola oil, sunflower oil, safflower oil, or a blended vegetable oil. However, do NOT use an unrefined oil like extra-virgin olive oil. Unrefined oils have a stronger flavor, and they may cause homemade mayo to separate rather than integrate.

Avocado Mayo vs Olive Oil Mayo

Both avocado oil and olive oil are rich in oleic acid: a monounsaturated omega-9 fatty acid with anti-inflammatory effects. As long as you use a refined option, you can make mayonnaise with avocado oil or olive oil! I find the olive oil flavor can be a bit overpowering for my taste, but use whichever you prefer. Just be sure to use a refined avocado oil or light/extra light olive oil.

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How to Make Avocado Oil Mayo with a Hand Blender

  • Add all ingredients into a tall measuring cup or jar. (It can help to crack the cold egg in first, followed by the other ingredients, then pour the oil in last so it’s on top.)
  • Using an immersion blender, pulse on low speed for a few seconds, gently moving the blender up and down.
  • Once it starts to emulsify and integrate, switch to high speed—pulsing and lifting the blender until the mixture becomes creamy and fluffy. This process takes about 15-30 seconds.
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What if my homemade mayonnaise breaks?

When learning how to make mayo with avocado oil, I’ve certainly had a few batches that turned out thin and soupy. If your mixture “breaks” and won’t emulsify, you can try to rescue it by adding 1 tsp of Dijon mustard or 1 egg yolk to the mixture. Then, continue pulsing with the hand blender, moving it up and down gently until emulsified and creamy.

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Why doesn’t my mayonnaise thicken?

If your avocado oil mayonnaise 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.
  • Make Sure to Use a Cold 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.

Can I make mayonnaise in a blender?

Personally, I recommend making this avocado oil mayonnaise recipe with a hand / immersion blender. If you don’t have one, then yes—you can try using a regular blender, although there’s a higher risk of the emulsion breaking. Meaning: a potentially soupy mayo. For best results in a regular blender, double the ingredient amounts listed below. (I don’t recommend using a food processor.)

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How to Use Avocado Oil Mayonnaise

  • Whole30 Ranch Mayo Dip
  • Keto Tuna Salad
  • Whole30 Chicken Salad
  • Paleo Coleslaw
  • Healthy Potato Salad
  • Egg Salad with Bacon
  • Sriracha Mayo Baked Salmon

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Homemade Avocado Oil Mayo Recipe

Yield: 1 cup

Prep Time: 2 minutes mins

Total Time: 2 minutes mins

A homemade avocado oil mayonnaise recipe that’s keto, paleo, and Whole30 compliant—and it tastes better than ANY store-bought mayo I’ve had! How to make mayonnaise with avocado oil using a hand blender.

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Ingredients

  • 1 cup avocado oil
  • 1 egg, (cold, not room temperature!)
  • 1 Tbsp lemon juice, about ½ lemon
  • 1 tsp Dijon mustard
  • ¼ tsp salt

Instructions

  • Add all ingredients into a tall measuring cup or glass jar. (Make sure your egg is cold, not room temperature!)

  • Using an immersion blender, pulse on low speed for a few seconds, gently moving the blender up and down. Once it starts to emulsify and integrate, switch to high speed, continuing to pulse and lift the blender until it becomes creamy and fluffy. This takes about 15-30 seconds in total.

  • If concerned about potential bacteria: Allow homemade mayonnaise to rest at room temperature for 24-72 hours before refrigerating.

  • Enjoy as desired immediately, or store in an airtight container in the fridge for later.

  • Lasts up to 1-2 weeks in the fridge.

  • Yields 1 cup homemade avocado oil mayonnaise.

Serving: 1Tbsp, Calories: 125kcal, Carbohydrates: 0.1g, Protein: 0.4g, Fat: 14g, Sodium: 47mg

Author: Alyssia Sheikh

Course: Dip

Cuisine: American

Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!

How long does homemade mayonnaise last in the fridge?

This homemade avocado oil mayo lasts 1-2 weeks stored in an airtight container in the fridge. Keep in mind, due to the presence of acid, mayonnaise is actually safe at room temperature. And, doing so for the first 24-72 hours helps to kill any potential bacteria. (More below.) However, after that initial period, storing in the fridge will maintain the quality of your homemade mayo for longer.

Why is raw egg in mayonnaise safe?

In this homemade avocado oil mayo recipe, the raw egg is paired with lemon juice (citric acid) and mustard—both of which help to kill any potential bacteria. You can also replace the lemon juice with vinegar, which contains a stronger acid (acetic acid). For added protection, let your avocado oil mayonnaise rest at room temperature for 24-72 hours, giving the acid time to neutralize any bacteria.

Generally, the risk of encountering raw eggs with Salmonella present in them is relatively small. (In the U.S., estimates say around 1 in 20,000 eggs.) If you regularly eat cooked eggs with runny yolks, the risk is similar—even less so if you let the mayo sit at room temperature. For the absolute safest option, use pasteurized eggs (particularly if making homamde mayo for children, elderly, pregnant people, or a large crowd).

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Homemade Avocado Oil Mayo Recipe - Mind Over Munch (2024)

FAQs

Why is my avocado oil mayonnaise too thin? ›

If your homemade mayo is too thin and looks like soup, that means you broke the emulsion and added the oil too quickly. The most important part of making this mayonnaise recipe is to slowly add the avocado oil while constantly whisking the egg yolk.

What is avocado oil mayo made of? ›

Made with 100% pure avocado oil, cage-free eggs, organic vinegar, organic mustard, and spices, it's rich and slightly tangy—perfect for everyday use. Our original Classic Avocado Oil Mayo recipe, otherwise known as your new go-to spread.

How many calories are in homemade mayonnaise with avocado oil? ›

There are 45 calories in a 1 tablespoon (14.000g) serving size of Avocado Oil Mayonnaise. The calorie breakdown is 90% fat, 9% carbs, and 0% protein.

What is the best tasting avocado mayonnaise? ›

The Best Avocado Oil Mayonnaise: Chosen Foods Avocado Oil-Based Classic Mayo. This category was a shocker. I couldn't believe how super-seasoned and super-citrusy these options tasted compared to the classics.

How do you fix homemade mayonnaise that is too thin? ›

On the contrary, if your mayonnaise is too runny or doesn't set because you've added cold ingredients, simply add another egg yolk, strictly at room temperature. In this case too, the process for fixing your mayonnaise is linear.

How do you increase the thickness of mayonnaise? ›

To do this, combine a little bit of cornstarch with water until it forms a paste and then add it into your runny mayo. Then, whisk the cornstarch together with the mayonnaise to combine and thicken. You can also use arrowroot powder in the same way.

Is avocado oil mayonnaise healthier than regular mayonnaise? ›

The Avocado Oil Mayo Difference

Oils like soybean and canola are extremely detrimental to our health, yet they're being slipped into products left and right. Avocado Oil, on the other hand, is high in monounsaturated fats, which are considered a good kind of fat that we all need to function optimally.

What are the ingredients in Chosen Foods 100% avocado oil based classic mayonnaise? ›

Ingredients: Avocado Oil, Filtered Water, Egg Yolks, Organic Whole Eggs, Organic Distilled White Vinegar, Organic Mustard (Distilled Organic Vinegar, Water, Organic Mustard Seed, Salt, Organic Spices), Salt, Organic Rosemary Extract.

Does avocado oil mayo go bad? ›

Does your Classic Avocado Oil Mayo expire? Our Classic Avocado Oil Mayo is best if used within 1 year from production as stamped on each jar. We recommend consuming our mayo within 2 months of opening.

Which has more calories mayo or butter? ›

One tablespoon of mayonnaise typically contains around 94 calories, while one tablespoon of butter contains around 102 calories. It's important to keep in mind that the caloric content of these two condiments can vary depending on the brand and specific product.

Why is mayonnaise so high in calories? ›

Mayonnaise, or mayo, is a tangy, creamy condiment made with oil, egg yolks, and an acid, such as vinegar or lemon juice. Because its main ingredients are high in fat, mayonnaise is very rich in calories. Miracle Whip was originally developed as a cheaper alternative to mayo.

How many calories are in 2 tablespoons of avocado mayonnaise? ›

There are 100 calories in 1 tbsp (14 g) of Chosen Foods Avocado Oil Mayo. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What mayonnaise do chefs prefer? ›

But there is one store-bought mayo that nearly every professional chef and in-the-know food lover keeps in their chill chest: Kewpie. This Japanese brand has long been the secret weapon of the mayonnaise arsenal for those in the know.

What is the healthiest mayonnaise to eat? ›

When looking for a healthy version of mayo, you want to find one that has a cold-pressed or expeller-pressed oil, such as expeller-pressed safflower oil or cold-pressed avocado oil. Cold-pressed or expeller-pressed oils were made with the least amount of processing, meaning the oil was pressed out of the plant.

What kind of mayo do most restaurants use? ›

You may have heard of heavy-duty mayo or, if not, most likely have tasted it as so many restaurants and fast-food joints use it in their dishes.

Does avocado oil thicken when refrigerated? ›

Avocado oil (in an oil form) is stable. If you elect to refrigerate your avocado oil it will likely turn cloudy as the saturated fats in the oil start to thicken. As there is only a small amount of saturated fat in avocado oil, it will not go solid like coconut oil, but will thicken and look cloudy.

What happens to the thickness of mayonnaise if you keep adding oil? ›

Add the oil in small portions at a time. When the mayonnaise thickens and become uniform in consistency, then add the lemon juice. Continue to add more oil until you have the amout of mayo that you need. If it becomes too thick you can just add more lemon juice, water or egg white.

What's the difference between avocado oil mayo and regular mayo? ›

The Avocado Oil Mayo Difference

Oils like soybean and canola are extremely detrimental to our health, yet they're being slipped into products left and right. Avocado Oil, on the other hand, is high in monounsaturated fats, which are considered a good kind of fat that we all need to function optimally.

How do you make mayonnaise more liquid? ›

Solution: Quickly whisk in 5 to 10 ml (1 to 2 teaspoons) of water, vinegar or lemon juice. The mayonnaise will thin out a bit and lose it's oily appareance.

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