Homemade Mayonnaise With Avocado Oil

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Homemade Mayonnaise With Avocado Oil

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!

Prep Time5

Total Time5

Course: Breakfast, Dinner, Lunch

Cuisine: American, Russian

Servings: tablespoons, 1 tablespoon per serving

Calories: 125kcal

Author: Irina

Equipment

Immersion blender with beaker

Ingredients

1 large egg room temperature
1 tablespoon lemon juice from fresh lemon, room temperature
½ teaspoon Dijon mustard
½ teaspoon salt or to taste
½ cup avocado oil see notes section
½ cup almond oil see notes section

Get Recipe Ingredients

Instructions

Place the raw (preferrably pasteurized) egg, lemon juice, Dijon mustard, and salt into a tall, narrow container that is wide enough to fit the head of the immersion blender. If you have, use the beaker that sometimes comes with the immersion blender.
1 large egg, 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon salt
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.
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.
½ cup avocado oil, ½ cup almond oil
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 if desired.

Notes

- Avocado Oil: 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.
- 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.

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