Homemade avocado oil mayonnaise

The easiest homemade avocado oil mayonnaise you will ever make — no seed oils, just real ingredients.

This is one of those recipes I keep coming back to. Good mayonnaise made with a clean oil is surprisingly hard to find in the UK. Most shop-bought versions are made with sunflower or rapeseed oil, and if you do manage to track down an avocado oil version, it tends to be expensive. This recipe, adapted from Farmhouse on Boone, solves that problem in under two minutes.

It is fast, simple, and uses ingredients you likely already have. I now use it on everything — sandwiches, wraps, as a dip, and alongside roasted vegetables. Once you make it yourself you will not want to go back to the shop-bought version. The original recipe is from Farmhouse on Boone — go and check out her blog for more recipes like this.

Avocado oil is a great base for homemade mayo. It is rich in monounsaturated fats, has a mild flavour that does not overpower the other ingredients, and it means you get a mayo that is free from the inflammatory seed oils found in most supermarket brands.

Homemade Avocado Oil Mayonnaise Recipe

• 1 large egg
• ½ tsp salt
• ¼ tsp black pepper (optional)
• ¾ cup (180ml) 100% pure avocado oil
• 2 tsp mustard (optional, but strongly recommended — it acts as an emulsifier and adds subtle depth)
• 1 tbsp fresh lemon juice (optional — adds brightness and balances the richness)

How to make Homemade Avocado Oil Mayonnaise

1. Crack the egg into the bottom of a wide-mouth jar. The jar needs to be just wide enough to fit your immersion blender head.
2. Add the mustard, lemon juice, salt and pepper on top of the egg.
3. Pour the avocado oil over everything last.
4. Place your immersion blender at the very bottom of the jar. Make sure the blender head fully covers the egg yolk — whether the yolk is whole or broken, this is the key to getting the emulsion started. Do not move it yet.
5. Turn the blender on and hold it completely still at the bottom for 15–20 seconds. You will see a thick, creamy emulsion forming from the bottom up.
6. Once the bottom half has turned thick and white, slowly pull the blender upward through the remaining oil in one steady motion.
7. The whole process takes just a few seconds. Taste and adjust seasoning before you put the lid on.

Tips for making Avocado Oil mayonaisse

1. Cover the egg yolk with the blender head. Before you turn the blender on, make sure the head is fully covering the egg yolk — whether it is whole or broken. This is the key to getting the emulsion started reliably every time.
2. Do not move the blender at the start. Hold it completely still at the very bottom for the first 15–20 seconds. The emulsion forms from the bottom up — moving it too soon breaks it.
3. On room temperature egg: Some recipes insist the egg must be at room temperature. We have not found it makes a difference — straight from the fridge works fine with this method.
4. On the mustard: It is listed as optional but it does double duty — flavour and emulsification. If you leave it out the mayo can still work, but you are more likely to end up with a split batch.
5. Adjust seasoning at the end. Once it is blended, taste it. A little extra salt or an extra squeeze of lemon can make a real difference.
6. Storage: Keep in a sealed jar in the fridge for up to 1 week. This contains raw egg, so do not leave it out at room temperature for more than 2 hours.
7. Raw egg note: This recipe contains raw egg and is not recommended for pregnant women, young children, the elderly, or anyone with a compromised immune system.

Homemade Avocado Oil Mayonaisse

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The easiest homemade mayo you will ever make — no seed oils, just real ingredients

Prep Time 2 minutes

Total Time 2 minutes

Materials

• • 1 large egg
• • ½ tsp salt
• • ¼ tsp black pepper (optional)
• • ¾ cup (180ml) 100% pure avocado oil
• • 2 tsp mustard (optional, but strongly recommended — it acts as an emulsifier and adds subtle depth)
• • 1 tbsp fresh lemon juice (optional — adds brightness and balances the richness)

Instructions

1.            Crack the egg into the bottom of a wide-mouth jar. The jar needs to be just wide enough
to fit your immersion blender head.

2.            Add the mustard, lemon juice, salt and pepper on top of the egg.

3.            Pour the avocado oil over everything last.

4.            Place your immersion blender at the very bottom of the jar. Make sure the blender head fully covers the egg yolk — whether the yolk is whole or broken, this is the key to getting the emulsion started. Do not move it yet.

5.            Turn the blender on and hold it completely still at the bottom for 15–20 seconds. You
will see a thick, creamy emulsion forming from the bottom up.

6.            Once the bottom half has turned thick and white, slowly pull the blender upward through
the remaining oil in one steady motion.

7.            The whole process takes just a few seconds. Taste and adjust seasoning before you put the
lid on.

Notes

1.      Cover the egg yolk with the blender head. Before you turn the blender on, make sure the head is fully covering the egg yolk — whether it is whole or broken. This is the key to getting the emulsion started reliably every time.

2.      Do not move the blender at the start. Hold it completely still at the very bottom for the first 15–20 seconds. The emulsion forms from the bottom up — moving it too soon breaks it.

3.      On room temperature egg: Some recipes insist the egg must be at room temperature. We have not found it makes a difference — straight from the fridge works fine with this method.

4.      On the mustard: It is listed as optional but it does double duty — flavour and emulsification. If you leave it out the mayo can still work, but you are more likely to end up with a split batch.

5.      Adjust seasoning at the end. Once it is blended, taste it. A little extra salt or an extra squeeze of lemon can make a real difference.

6.      Storage: Keep in a sealed jar in the fridge for up to 1 week. This contains raw egg, so do not leave it out at room temperature for more than 2 hours.

7.      Raw egg note: This recipe contains raw egg and is not recommended for pregnant women, young children, the elderly, or anyone with a compromised immune system.