Avocado oil is celebrated for its heart-healthy monounsaturated fats and neutral flavor, making it an excellent choice for mayonnaise. Unlike common store-bought mayos that often contain unhealthy oils like soybean oil, avocado oil provides a healthier option that enhances the overall flavor of your dishes. Additionally, it’s rich in vitamins and antioxidants, making your homemade mayo a nutritious condiment.

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

1 cup of avocado oil
1 large egg (room temperature)
2 teaspoons lemon juice (or vinegar)
1 teaspoon Dijon mustard (optional)
½ teaspoon sea salt

Garlic powder or fresh garlic for flavor
Fresh herbs for a unique twist

You will need:

A tall, wide-mouth jar (a mason jar works perfectly)
An immersion blender

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

Lemon juice (or vinegar)
Egg (make sure it's whole)
Mustard (if using)
Salt
Avocado oil

Place the immersion blender at the bottom of the jar, ensuring it covers the egg.
Turn on the blender at high speed without moving it for about 20 seconds. You will notice the mixture starting to emulsify.
Slowly pull the blender up through the oil until all ingredients are fully combined and thickened to your desired consistency.

Taste your mayonnaise and adjust the salt or acidity if needed. Transfer it to an airtight container and store it in the refrigerator. It will keep for about 5-7 days.

If your mayonnaise turns out runny, it likely means that the emulsion has broken. This can happen if the oil was added too quickly. To fix it, you can start over with a new egg in a clean jar and slowly add the broken mayo to it while blending.

Adding a tablespoon of water during the blending process can help achieve a thicker consistency. This is a helpful trick that many home cooks swear by.

While avocado oil is recommended for its health benefits and neutral flavor, you can substitute it with other oils like grapeseed or safflower oil. However, be cautious with olive oil as it may impart a strong flavor.

Store your homemade mayonnaise in an airtight container in the refrigerator. It’s best consumed within 5-7 days.

Using fresh, high-quality eggs reduces the risk of salmonella. If you're concerned, you can use pasteurized eggs for added safety.

Making your own avocado oil mayonnaise is a simple and rewarding process that allows you to control the ingredients and flavors. With just a few basic ingredients and an immersion blender, you can create a creamy, delicious condiment that elevates your meals. Enjoy your homemade mayo in salads, sandwiches, or as a base for other sauces and dressings!