Homemade Mayonnaise with Avocado Oil

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Making your own mayonnaise at home is easy and much tastier than the store-bought versions. This Homemade Mayonnaise with Avocado Oil recipe uses a mix of avocado oil and almond oil to create a smooth, mild mayo with a little sweetness, without the strong taste of avocado oil. All you need is a few simple ingredients and an immersion blender, and you’ll have fresh, homemade mayo in no time—plus, it’s free from any preservatives or artificial stuff!

The beauty of mayo is its versatility. Like Greek Tzatziki Salad Dressing and Mango Chili Sauce, mayo is versatile enough to complement a wide variety of dishes. You can even get creative and use it as a base for other sauces or dressings. The creamy texture and mild flavor make it a go-to condiment for just about anything that could use a little extra richness!

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Reasons to love this recipe
Ingredients
Substitutions and variations
Preparation
Top Tips
Frequently Asked Questions
Serving suggestions
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Reasons to love this recipe

Simple Ingredients: Like this Quick Blender Guacamole, the mayo is made with a handful of everyday ingredients. This mayo is free from preservatives, artificial flavors, and additives.
Healthier Oils: By using a blend of avocado and almond oil, it provides healthy fats and a mild, balanced flavor.
Customizable Flavor: You can easily adjust the salt, and lemon juice, or add a touch of garlic or herbs to make it exactly the way you like.
It's Cost-Effective: Making mayo at home can be more affordable than buying high-quality versions, especially when you use ingredients you already have on hand.

Ingredients

Egg: The base of the mayo. Raw egg provides structure and helps to emulsify the oil with the other ingredients. It gives the mayo its creamy texture and richness. Choose fresh, high-quality eggs. You can also purchase pasteurized eggs for safety if raw eggs are a concern. Here's a detailed guide on pasteurizing eggs at home.
Avocado Oil: A heart-healthy oil that adds creaminess and a mild, buttery flavor. Look for cold-pressed or 100% pure extra-virgin avocado oil if possible; it retains more nutrients and has a milder, more pleasant flavor than refined ones.
Almond Oil: (do not use if you have allergies to Almonds!). Almond oil balances the avocado oil with a slightly sweet, nutty flavor, which helps keep the mayo’s flavor mild. Go for 100% pure sweet almond oil with no added ingredients or fillers. Some oils may be diluted with cheaper oils, which could impact flavor and quality. Good-quality almond oil has a pale golden color.
Lemon Juice: The acidity from lemon juice adds a tangy brightness that balances the richness of the oils and egg. It also helps stabilize the emulsion; keeps the mayo smooth and thick.
Dijon Mustard: Like in the "Lazy Man's Hollandaise Sauce" I used in this Broccoli Microgreens Breakfast Sandwich, Dijon mustard adds a subtle tang and a touch of warmth to the mayo’s flavor.

see the recipe card below for the full ingredient list and quantities.

Substitutions and variations

Avocado Oil: For a more robust, peppery flavor, replace part of the avocado oil with extra virgin olive oil. This will create a more Mediterranean-style mayo, but start with a small amount to avoid bitterness. You can also use grapeseed oil, the more neutral-tasting oil. It can replace almond oil or avocado oil entirely. It’s ideal if you’re looking for a very light flavor.
Lemon Juice: For a lighter, milder flavor than lemon juice, try white wine vinegar. It adds brightness without as much tang. Lime juice can also be a fun twist for a tangier flavor with a hint of zest, perfect for seafood or Mexican-inspired dishes.
Make Garlic Mayo (Aioli): Add 1-2 minced garlic cloves to make a homemade aioli. This pairs wonderfully with sandwiches, fries, or roasted vegetables. I love it in these Crispy Onion Shrimp Lettuce Tacos.
Add Herbs: Mix in chopped fresh herbs like basil, dill, parsley, or chives for herby mayo that’s perfect for salads and dipping.
Make it Spicy: Stir in a small amount of hot paprika, sriracha, chipotle, or hot sauce to add heat. Great for burgers, sandwiches, and sushi!

Preparation

STEP 1: Prepare the Ingredients

first part of the ingredients placed in a tall, narrow cup ready for blending.

Ensure the egg and lemon juice are at room temperature. Place the egg, lemon juice, Dijon mustard, and salt into a tall, narrow container that is wide enough to fit the head of the immersion blender.

STEP 2: Start Blending

immersion blender in a tall, narrow cup, bleding first part of the ingredients.

Place the immersion blender at the bottom of the container and begin blending the ingredients without adding any oil. Blend for about 10-15 seconds until the mixture is fully combined.

STEP 3: Add oil

Homemade Mayonnaise with Avocado Oil in a tall, narrow cup.

With the immersion blender running, slowly drizzle in the oil—starting with a small amount of avocado oil (or almond oil) at first. You can pour it in a steady stream but go slowly for the first 15-20 seconds to help the emulsion form. Once you see the mayo start to thicken and emulsify, you can add the rest of the oil more quickly.

STEP 4: Adjust seasoning

prepared mayo in a blue measing cup with immersion blender on the side.

Continue blending until the mayo reaches a smooth, thick consistency. This should only take a minute or two. Taste and adjust the seasoning, adding more salt or lemon juice.

Top Tips

Having the egg and lemon juice at room temperature helps them blend more easily with the oil and improves the emulsification process.
A tall, narrow container helps the immersion blender create a strong vortex, making emulsification faster and more consistent.
Avoid extra-virgin olive oil unless you want a strong, peppery flavor.
Make sure to start adding the oil in a slow, steady stream or a few drops at a time until the mixture begins to thicken. Once the emulsion forms, you can add the remaining oil more quickly.
If the mayo is too thick, add a few drops of water or lemon juice to thin it out. For a thicker mayo, add a bit more oil and blend briefly until smooth.
If your mayo doesn’t emulsify and stays runny, you can fix it by blending a fresh egg yolk in a separate bowl and slowly whisking the broken mayo into the new yolk, start with a bit of the broken mayo and add gradually.
A tiny bit of sugar can round out the flavors without making the mayo taste sweet, especially if the mayo tastes too acidic or salty.

Frequently Asked Questions

How long does avocado oil mayo last in the fridge?

It typically lasts up to 1 week in the fridge. Because it doesn’t contain preservatives, it’s best to keep it in a clean, airtight container and always use a clean utensil when scooping it out. If you notice any changes in color, smell, or texture, it’s best to discard it.

Why is my homemade mayo not emulsifying?

If your homemade mayo isn’t emulsifying, it may be due to adding the oil too quickly, using cold ingredients, or blending inconsistently. To fix it, make sure to use room-temperature ingredients, add the oil very slowly at first, and blend steadily in a tall, narrow container. If your mayo separates, blend a fresh egg yolk in a new bowl, and slowly add the broken mayo back in to re-emulsify.

Is it important to use pasteurized eggs when making homemade mayo?

Yes, it's recommended for food safety. Raw eggs carry a risk of bacteria like Salmonella. Pasteurizing reduces this risk without cooking the eggs.
You can purchase already pasteurized eggs at the store, or you can pasteurize them at home. Here's a detailed on guide on how to pasteurize eggs at home.

Serving suggestions

This mayo is perfect for sandwiches, salads, or as a dip. Spread it on your favorite sandwich for a creamy, flavorful boost, or use it to dress up a salad, like this Olivier Salad with Cucumbers, this Sweet and Crunchy Beet Salad, or our popular Simple Corn and Marinated Mushroom Salad. It's also great as a dip for veggies, crispy fries, or even as a topping for roasted potatoes.

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