Avocado Oil Mayonnaise (Quick and Easy)
Avocado Oil Mayonnaise is a creamy homemade mayo made with an immersion blender and a handful of ingredients. It comes together in minutes and delivers thick, foolproof results every time.
This recipe has been kitchen-tested to ensure consistent, reliable results.
Why You’ll Love This Recipe
- The immersion blender method is fast, reliable, and nearly impossible to mess up.
- Avocado oil has a mild, neutral taste that doesn’t overpower the mayonnaise.
- The small-batch size means it’s made for freshness.
- Versatile uses: Dip for fries or these air fryer sweet potato wedges, as a burger mayonnaise or use as a base for egg or tuna salad.
- Much quicker and easier than traditional mayonnaise methods.
Table of Contents
- Why You’ll Love This Recipe
- Why I Chose To Use Avocado Oil
- How To Make a Thick Mason Jar Mayonnaise (Why Container Size Matters)
- What Is a Neutral Oil, And Why Does It Matter For Mayonnaise?
- Ingredients
- How to Make Avocado Oil Mayonnaise
- Substitutions & Variations
- Make Ahead and Storage Info
- Expert Tips
- Avocado Oil Mayonnaise FAQs
- Delicious Starts Here
Why I Chose To Use Avocado Oil
When I first developed this recipe, I instinctively reached for extra-virgin olive oil. At the time, it felt like the ‘healthiest’ choice until I tasted the finished mayo.
Unfortunately, the result had a noticeable bitter aftertaste that completely overpowered everything else. At first, I thought I’d done something wrong. However, after a bit of research (and retesting), I realized the issue wasn’t the method; it was the oil I was using.
Extra-virgin olive oil contains natural compounds called polyphenols that can turn bitter when blended at high speed, especially with an immersion blender. Once I switched to avocado oil the difference was immediate. The mayonnaise turned out smooth, creamy, and clean-tasting, with no bitterness.
How To Make a Thick Mason Jar Mayonnaise (Why Container Size Matters)
The key to a thick, stable mason jar mayo is using an immersion blender in a container that’s not too wide and not too narrow. The jar should be wide enough for the blender head to move around easily, while still keeping the ingredients close together as they emulsify.
If the container is too wide, you won’t end up with a thick mayo. The ingredients spread out too much, making for a more runny mayonnaise.
On the flip side, if the container is too narrow, the oil can’t incorporate evenly. When the oil doesn’t combine smoothly, the mayonnaise can break and become liquid instead of thick and creamy.
There’s a clear “happy medium,” which is why a 2-cup glass measuring cup works so reliably. It keeps the ingredients close enough to emulsify while still allowing just enough movement for a stable, foolproof mayonnaise..
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What Is a Neutral Oil, And Why Does It Matter For Mayonnaise?
A neutral oil has a mild flavor and aroma that won’t dominate the finished sauce. Avocado oil for mayonnaise works especially well because it allows the focus to stay on the creamy texture and balanced flavor of the mayo itself.
Other neutral options include canola, vegetable, or grapeseed oil.
Ingredients
- Avocado Oil: A neutral, mild oil that naturally contains monounsaturated fats, vitamin E, and compounds such as lutein, as noted in nutrition references like Healthline.
- Lemon Juice: Adds brightness and acidity.
- Dijon Mustard: Provides subtle tang and helps stabilize the emulsion for a thicker, more reliable mayonnaise.
- Egg Yolk: The key emulsifier that binds the oil and liquid together into a thick, cohesive sauce.
- Kosher Salt: If using table salt, reduce the amount by half.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
How to Make Avocado Oil Mayonnaise
1. Blend egg yolk, lemon juice, Dijon, and salt to combine.
2. With the immersion blender running and slightly tilted, drizzle 1/4 cup of oil at at time in a slow stream.
3. Lift and lower the blender slowly to finish emulsifying and smooth out the mayo.
4. Transfer mayonnaise to an airtight container and refrigerate for up to 3 days.
Substitutions & Variations
- Create a Kewpie-inspired, Asian mayonnaise by replacing the lemon juice with rice vinegar and adding a small pinch of sugar or mirin to balance the acidity
- Enjoy a bright, herb-forward basil mayonnaise by blending chopped basil leaves with the oil.
- Make a Buffalo mayonnaise by adding a couple of tablespoons of Frank’s RedHot Buffalo wing sauce before blending in the oil.
Make Ahead and Storage Info
Refrigerator: Store avocado oil mayonnaise in an airtight container and use within 2 to 3 days. This recipe is best enjoyed fresh and is not intended for long-term storage.
Freezer: Freezing is not recommended. Freezing will change the consistency of the mayonnaise, causing it to separate when thawed.
Expert Tips
- If you prefer not to use a raw egg yolk in your avocado oil mayo recipe, pasteurized eggs are a good alternative. Pasteurized eggs undergo brief heating to reduce food safety risks while keeping the yolk fluid enough to emulsify properly. Learn how to pasteurize eggs here.
- Use room-temperature ingredients; they make emulsifying the mixture easier.
- Keep the blender fully submerged in the base of the container for about 1 minute, until the mayo thickens.
- Don’t rush the initial blend; let the emulsion form before moving the blender
- Avoid extra-virgin olive oil. It contains polyphenols, natural compounds that make the oil taste bitter when it’s blended at high speed. This can overpower the flavor of homemade mayonnaise.
Avocado Oil Mayonnaise FAQs
Mayo made with olive oil is not recommended for use with an immersion blender. Its high polyphenol content can turn bitter when blended at high speed. Mayonnaise with avocado oil or other neutral oils such as canola, vegetable, or grapeseed oils is your best bet.
Mayonnaise often fails when the container is too narrow. Through repeated testing, I found that a 2-cup glass measuring cup provides the ideal balance – narrow enough to encourage thickening, but wide enough to allow the oil to emulsify without breaking.
Yes. Place a whisked egg yolk into a slightly larger container and slowly blend in the broken mayonnaise, ¼ cup at a time. Only add the next ¼ cup once the mixture begins to thicken. This usually restores a smooth, stable emulsion.
Enjoy this homemade avocado oil mayonnaise as a dip for these air fryer sweet potato wedges, use it as a burger mayonnaise, or mix it with tuna for an exceptionally good tuna salad.
Delicious Starts Here
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Avocado Oil Mayonnaise
Ingredients
- 1 large egg yolk room temperature
- 2 tablespoons freshly squeezed lemon juice room temperature
- 1 teaspoon Dijon mustard room temperature
- ½ teaspoon kosher salt
- 1 cup (198ml) avocado oil or other neutral oil divided
Instructions
- Place the egg yolk, lemon juice, Dijon, and salt in a glass jar that is not too wide but still allows the immersion blender head to move around a bit. (A 2-cup glass measuring cup is the perfect fit). Blend briefly to combine.
- With the immersion blender on high speed and slightly tilted to the side, drizzle in ¼ cup of the avocado oil in a really slow stream. Blend until combined. (The mixture will become very thick).
- Reduce the speed of the blender to medium-high and continue drizzling the oil in slowly in ¼ cup increments, only adding the next bit of oil once the last addition has been well combined into the mixture. (Do this slowly!) If you do this too quickly, the mayonnaise will break and turn to liquid. If the mayonnaise breaks, see my note below for how to fix it.
- Slowly lift the blender (while still blending) toward the top, then push it back down a few times to fully emulsify the oil sitting at the top into the mixture.
- Use immediately or transfer the mayonnaise to an airtight container and refrigerate for up to 3 days.
Notes
Nutrition
If you like this Avocado Oil Mayonnaise, you will love it for dipping my Air Fryer Sweet Potato Wedges into. If you’re looking for another quick and versatile sauce, try my Homemade Hot Honey, perfect drizzled over these Brussels Sprouts.
I love how quickly this can be made – faster than driving to the store and buying store-bought! It’s delicious dipping fries into.