Avocado oil is celebrated for its numerous health benefits. It is rich in monounsaturated fats, which are heart-healthy and can help reduce inflammation. Additionally, avocado oil has a neutral flavor, making it an excellent base for mayonnaise and other condiments (Nourished Kitchen).

Heart Health: The monounsaturated fats found in avocado oil can lower bad cholesterol levels.
Rich in Nutrients: Avocado oil contains vitamins E and K, which are essential for skin health and bone metabolism.
Versatile: Its mild flavor allows it to be used in a variety of dishes, from dressings to marinades.

To make your own avocado oil mayonnaise, you will need:

1 large egg (preferably pasture-raised)
1 cup avocado oil
1 tablespoon fresh lemon juice (or vinegar)
1 teaspoon Dijon mustard
½ teaspoon sea salt
Optional: 1 tablespoon of cold water (for consistency)

Prepare Your Ingredients: Start with a clean, tall container that is slightly wider than the head of your immersion blender. This ensures proper emulsification.

Layer the Ingredients: Add the lemon juice first, followed by the egg, mustard, and salt. Finally, pour in the avocado oil.

Blend: Place the immersion blender at the bottom of the container and turn it on. Hold it there for about 20 seconds until the mayonnaise begins to thicken. Slowly pull the blender up through the oil until fully emulsified (Peace Love and Low Carb).

Adjust Consistency: If your mayonnaise is too thick, add a tablespoon of cold water and blend until you reach your desired consistency.

Taste and Store: Adjust salt and lemon juice to taste, then transfer the mayonnaise to an airtight container. Homemade mayonnaise can be stored in the refrigerator for 5-7 days (FlavCity).

Egg Temperature: Using a room temperature egg can help with emulsification, but many recipes successfully use cold eggs straight from the fridge (Peace Love and Low Carb).
Avoid Over-Mixing: If you notice your mayonnaise becoming too thin, you may have added the oil too quickly. Make sure to drizzle the oil in slowly while blending to maintain the emulsion (FlavCity).

Yes, you can use a blender, but you will need to adjust the recipe slightly. Use two egg yolks and double the amount of avocado oil to ensure the blades have enough to emulsify (FlavCity).

Homemade avocado oil mayonnaise can last in the fridge for about 5-7 days. It’s important to store it in an airtight container to maintain freshness (FlavCity).

Avocado oil mayonnaise is incredibly versatile. Use it as a base for dressings, dips, or sauces, or simply spread it on sandwiches and wraps for added creaminess (Peace Love and Low Carb).

Making your own avocado oil mayonnaise is a simple and rewarding endeavor that not only saves you money but also allows you to control the ingredients. With its creamy texture and health benefits, avocado oil mayonnaise can enhance a variety of dishes while keeping your meals nutritious. Try this recipe today and enjoy the delicious flavor of homemade mayonnaise!