Avocado Oil Mayo Recipe

Avocado oil mayo in a jar with the lid off to show creamy texture.

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.

Jennifer Farley

Prep Time 10

Total Time 10

Serving Size tablespoons

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.