Easy Homemade Mayonnaise Recipe

Making your own mayonnaise at home is simpler than you think, and this version using avocado oil is not only creamy and rich but also a healthier alternative to store-bought varieties. With just a few basic ingredients and a blender or immersion blender, you can whip up a batch of fresh, preservative-free mayonnaise in minutes.

Why You’ll Love This Recipe

This homemade mayonnaise recipe is a game-changer for those who prefer clean eating and want full control over the ingredients in their condiments. Avocado oil lends a neutral, slightly buttery flavor, making it ideal for everything from sandwiches to salad dressings. Plus, it’s paleo- and keto-friendly, and free from additives and unnecessary sugars.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Avocado oil
• Egg (room temperature)
• Dijon mustard
• Lemon juice or vinegar
• Salt

directions

1. Add the egg, Dijon mustard, lemon juice or vinegar, and salt to a tall container or blender.
2. Pour the avocado oil on top without stirring.
3. Using an immersion blender or regular blender, blend from the bottom up. If using an immersion blender, keep it at the bottom of the container until the mixture starts to emulsify.
4. Slowly move the blender upward until all the oil is fully incorporated and the mayonnaise is thick and creamy.
5. Taste and adjust the seasoning as needed. If it’s too thick, you can blend in a few drops of water or lemon juice.

Servings and timing

This recipe yields about 1 cup of mayonnaise.
Prep time: 5 minutes
Total time: 5 minutes
Servings: 16 (1-tablespoon servings)

Variations

• Garlic mayo (aioli): Add one minced garlic clove before blending.
• Spicy mayo: Mix in sriracha or hot sauce to taste.
• Herb mayo: Blend in fresh herbs like dill, parsley, or chives for added flavor.
• Vinegar twist: Swap lemon juice for apple cider vinegar or white wine vinegar.
• Sweeter version: Add a small pinch of honey or a few drops of maple syrup.

storage/reheating

Store the mayonnaise in an airtight container or jar in the refrigerator. It will last for about 7 to 10 days. Do not freeze, and avoid reheating—mayonnaise should always be served cold or at room temperature. Always use a clean spoon to prevent contamination.

FAQs

What kind of avocado oil should I use?

Use a high-quality, cold-pressed avocado oil for the best flavor and health benefits.

Can I use another type of oil?

Yes, but the flavor may change. Light olive oil or grapeseed oil can work, but avoid extra virgin olive oil as it may be too strong and bitter.

Is it safe to eat raw egg in homemade mayo?

Use fresh, pasteurized eggs to reduce the risk of foodborne illness.

How long does homemade mayo last?

It typically lasts 7 to 10 days in the refrigerator if stored properly in a sealed container.

Can I make this recipe without a blender?

Yes, but it’s more effort. You can whisk it by hand, though it requires vigorous and steady whisking to emulsify.

My mayo didn’t thicken—what went wrong?

Common reasons include using cold eggs, pouring oil too fast, or not blending long enough. Try again with room-temperature ingredients and a slow oil pour.

Can I add flavors to this base recipe?

Absolutely. You can customize it with garlic, herbs, spices, or even citrus zest.

Is this mayo keto-friendly?

Yes, it’s low in carbs and suitable for keto, paleo, and Whole30 diets.

Can I make this vegan?

You’ll need to replace the egg with aquafaba (chickpea brine) and adjust other ingredients. The process differs slightly but can yield good results.

Can I double this recipe?

Yes, just ensure your blender or container is large enough and that the oil is still added slowly to emulsify properly.

Conclusion

This easy homemade mayonnaise recipe with avocado oil is a must-try for anyone looking for a healthier, tastier alternative to store-bought options. It’s quick to make, endlessly customizable, and adds a creamy richness to countless dishes. Whether you’re spreading it on a sandwich, stirring it into dressings, or using it as a dip, this mayo will quickly become a staple in your kitchen.

Print