Avocado Oil Mayonnaise
This avocado oil mayonnaise is thick, creamy, and made in minutes using an immersion blender. An easy, homemade, foolproof mayo that works for sandwiches, dressings, and sauces.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to create a thick, stable avocado oil mayonnaise every time and why jar size matters, scroll back up! Everything you need for foolproof results is in the post.
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:
Use a narrow container: A 2-cup glass measuring cup keeps the ingredients close together so the immersion blender can quickly pull the oil into the egg, creating a thick, stable mayonnaise.
Keep the blender at the bottom: Do not lift the immersion blender until the mayonnaise begins to thicken and climb up the sides of the jar. Moving it too early can cause the mayo to break.
Avoid extra-virgin olive oil: It contains polyphenols that can taste bitter when blended at high speed. For best results, stick with neutral oils like avocado or canola oil.
Use a room-temperature ingredients: it makes emulsification faster and more reliable.
If the mayo breaks: You can fix broken mayonnaise by slowly blending it into a fresh egg yolk to re-emulsify and restore thickness.
This recipe uses kosher salt. If you’re using table salt, use half the amount. Kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than a teaspoon of table salt.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
Nutrition
Serving: 150gCalories: 1995kcalCarbohydrates: 3gProtein: 3gFat: 223gSaturated Fat: 27gPolyunsaturated Fat: 30gMonounsaturated Fat: 156gCholesterol: 194mgSodium: 1227mgPotassium: 58mgFiber: 0.3gSugar: 1gVitamin A: 265IUVitamin C: 12mgCalcium: 29mgIron: 1mg
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