Avocado oil is praised for its high content of monounsaturated fats, which are beneficial for heart health. Unlike many store-bought mayonnaises, which often contain unhealthy oils and preservatives, avocado oil mayo is made with simple, wholesome ingredients. This makes it a great choice for those following paleo, keto, or Whole30 diets.

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

1 large egg (preferably pasture-raised)
1 cup avocado oil
2 teaspoons lemon juice (freshly squeezed for best flavor)
½ teaspoon sea salt
½ teaspoon dry mustard powder (optional)

You will need an immersion blender and a tall, narrow jar or a bowl. Using a jar that is only slightly wider than the immersion blender's head is crucial for achieving the right consistency.

In your jar, add the lemon juice first, followed by the egg, dry mustard (if using), salt, and finally, the avocado oil. This order ensures that the ingredients emulsify properly.

Submerge the immersion blender all the way to the bottom of the jar before turning it on. Blend on high speed for about 20 seconds until the mayonnaise begins to thicken.

Once the mayo starts to set, slowly pull the blender up through the oil while blending. This should be done gradually to ensure the mixture emulsifies completely. If you see pools of oil, gently rock the blender back and forth while keeping it at the bottom of the jar.

Taste your mayonnaise and adjust the salt or add more lemon juice if desired. If you want a thinner consistency, you can add a tablespoon of cold water to the mix.

Transfer the mayonnaise to an airtight container and refrigerate. It will keep for about 5-7 days.

Use Fresh Ingredients: Always opt for fresh eggs and high-quality avocado oil to enhance flavor and nutrition.
Room Temperature Egg: While some recipes suggest using room-temperature eggs, many successful attempts have been made using cold eggs directly from the fridge.
Avoid Overmixing: If the mayonnaise becomes too thin, it's often due to adding the oil too quickly. Always add it slowly while blending.
Add Flavorings: Feel free to customize your mayo by adding roasted garlic, herbs, or spices to create different flavor profiles.

Homemade avocado oil mayonnaise can last in the refrigerator for about 5-7 days. Always store it in an airtight container to maintain freshness.

Yes, you can use a blender, but you will need to double the recipe to ensure that the blades have enough ingredients to emulsify properly.

If your mayonnaise is too thin, it means the emulsion has broken. This can happen if the oil is added too quickly. To fix it, try adding another egg yolk and blending slowly.

Making avocado oil mayonnaise at home is a quick and rewarding process that yields a delicious condiment without the additives found in store-bought versions. With just a few simple ingredients and a little technique, you can enjoy a creamy, flavorful mayonnaise that enhances your meals. Whether you use it in salads, sandwiches, or dips, homemade avocado oil mayonnaise is sure to impress. Enjoy experimenting with flavors and making it your own!