Avocado oil is packed with monounsaturated fats, which are known for their heart-health benefits. These healthy fats can help reduce inflammation and improve cholesterol levels. Additionally, avocado oil is rich in vitamins and antioxidants, making it a nutritious choice for your homemade mayo.

One of the best aspects of avocado oil is its mild flavor. This neutrality allows it to blend seamlessly with other ingredients without overpowering them, making it an excellent base for mayonnaise.

To make a basic avocado oil mayonnaise, you will need the following ingredients:

1 large egg (preferably pasture-raised for better nutrition)
1 cup avocado oil
2 teaspoons lemon juice (freshly squeezed is best)
½ teaspoon dry mustard powder
½ teaspoon sea salt
Optional: 1 tablespoon of water (to adjust consistency)

You will need an immersion blender or a whisk, a tall and narrow jar (like a mason jar), and a measuring cup.

In your jar, add the ingredients in the following order:

Lemon juice
Egg
Dry mustard powder
Sea salt
Avocado oil

If using an immersion blender:

Place the immersion blender at the bottom of the jar and turn it on high speed. Hold it at the bottom for about 20 seconds until the mixture begins to emulsify.
Slowly pull the blender up through the oil while blending to incorporate all ingredients. Continue blending until the mayo reaches your desired thickness.

If using a whisk:

In a large bowl, whisk the egg yolk, mustard, and lemon juice together.
Slowly drizzle in the avocado oil while whisking vigorously. Start with a few drops at a time, gradually increasing to a thin stream as the mixture begins to thicken.
Add water as needed to achieve your desired consistency.

Taste your mayonnaise and add more salt or lemon juice if desired.

Transfer the mayo to an airtight container and refrigerate. Homemade avocado oil mayonnaise will last about 5-7 days in the fridge.

If it’s too thin: This is often due to adding the oil too quickly. If this happens, try adding a tablespoon of water and blending again.
If it breaks: If your mayo separates, you can often fix it by whisking in a new egg yolk in a separate bowl and slowly adding the broken mayo to it.

Yes, you can use a blender or food processor. Just ensure you double the recipe (use 2 egg yolks and 2 cups of oil) to provide enough volume for the blades to grab onto.

Feel free to add ingredients like garlic, herbs, or spices to customize your mayo. Blend these in after the initial mayo has set.

Using fresh, high-quality eggs reduces the risk of foodborne illness. Allowing the mayo to sit at room temperature for a couple of hours after making it can help kill any bacteria.

Making mayo with avocado oil is not only simple but also a rewarding endeavor that allows you to enjoy a healthier, homemade condiment. With just a few ingredients and a bit of technique, you can create a delicious mayo that enhances your meals and snacks. So, roll up your sleeves and give it a try – your taste buds will thank you!