Homemade Avocado Oil Mayo
This homemade avocado oil mayo is made with just a handful of pantry staples, comes together in under a minute with an immersion blender, and has a clean, classic mayo flavor that works with just about everything.
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This is the mayo I reach for when I’m making chicken salad sandwiches, tuna salad, or a really good turkey sandwich (along with a dairy free pesto thank-you-very-much). It’s rich and creamy without tasting heavy, and once you’ve made it yourself, it’s hard to go back to store-bought.
I originally developed this recipe about 7 years ago while I was egg free. This version includes an egg, but you can easily make it egg free with aquafaba (instructions below). I still save aquafaba anytime I use chickpeas and make this mayo with it.
Why This Avocado Oil Mayo Works
- Avocado oil has a neutral flavor that lets the mayo taste classic and balanced.
- Using an immersion blender makes it nearly foolproof.
- It works with an egg or with aquafaba, so you have options depending on what you have on hand.
Ingredient Notes
Avocado Oil – Avocado oil is ideal here because it’s neutral and smooth. Stronger oils, like olive oil, can overpower the flavor. If you don’t have avocado oil, you can substitute a different neutral oil, like vegetable or grapeseed oil.
Egg – If you don’t have an egg, you can substitute ¼ cup of aquafaba. Aquafaba is the liquid from a can of chickpeas.
Mustard – Dijon mustard and spicy brown mustard both work great. If you’re nightshade free, just check your ingredients. I like Primal Kitchen brand best.
Full ingredient list can be found in the recipe card below.
Equipment Note
You’ll need an immersion blender for this recipe, but it’s one of the most useful tools in my kitchen. Beyond mayo, I use mine constantly for salad dressings, sauces and soups.
If you don’t have one yet, It’s definitely worth investing in one. I’ve had my Cuisinart for close to a decade.
How To Make Avocado Oil Mayonnaise
- Add the egg, avocado oil, lemon juice, mustard, salt, and onion powder to a large measuring cup or mason jar.
- Place an immersion blender all the way at the bottom of the jar. Turn it on (high power) and keep it there for about 10–15 seconds, until the mixture at the bottom turns thick and creamy.
- Slowly lift the blender up through the mixture until all the oil is fully blended and you have a thick mayo, about 45–60 seconds total.
- Store in an airtight container in the refrigerator for up to 5 days.
Jen’s Recipe Tips
- You can replace the egg with ¼ cup of aquafaba (the liquid from a can of chickpeas) with great results.
- If the mayo doesn’t thicken right away, keep blending at the bottom a little longer before lifting the blender.
- Use a jar that is just wide enough to fit the immersion blender for best results.
Recipe FAQs
The blender likely wasn’t kept at the bottom long enough at the start. Let the emulsion form fully before lifting.
This recipe works best with an immersion blender. Other methods require different ratios and techniques.
When you make it yourself, it tastes very similar to classic mayo.
Yep! Use ¼ cup aquafaba instead of the egg. It works just as well.
Avocado Oil Mayo Recipe
Equipment
- Immersion blender (also called a hand blender)
Ingredients
- 1 large egg (see below for egg free alternative)
- ¾ cup avocado oil
- 1¼ teaspoons fresh lemon juice
- ½ teaspoon Dijon mustard (or spicy brown mustard)
- ¼ teaspoon sea salt
- ½ teaspoon onion powder
Instructions
- Add the egg, avocado oil, lemon juice, mustard, salt, and onion powder to a large measuring cup or mason jar.
- Place an immersion blender all the way at the bottom of the jar. Turn it on (high power) and keep it there for about 10–15 seconds, until the mixture at the bottom turns thick and creamy.
- Slowly lift the blender up through the mixture until all the oil is fully blended and you have a thick mayo, about 45–60 seconds total.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- You can replace the egg with 1/4 cup of aquafaba (the liquid from a can of chickpeas) with great results.
- If the mayo doesn’t thicken right away, keep blending at the bottom a little longer before lifting the blender.
- Use a jar that is just wide enough to fit the immersion blender for best results.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
