Homemade Mayonnaise with Avocado Oil
This homemade mayonnaise with avocado oil comes together in under five minutes with just one jar and an immersion blender. It’s silky, creamy, and made with real ingredients you can actually pronounce — no mystery oils, no additives, just good food.
Once you make it yourself, it’s hard to go back to the store-bought stuff. I started making my own mayo a few years ago, and now it’s just one of those things I keep in the rotation. It’s that easy. If you’ve never made your own mayonnaise at home, you are in for a treat.
Why You’ll Love This Recipe
This homemade mayonnaise with avocado oil is the easiest condiment you’ll ever make from scratch.
- 5 simple ingredients. Egg, vinegar, mustard, salt, and avocado oil — that’s it.
- Ready in minutes. Seriously, you’ll be done before the bread is toasted.
- No special equipment needed. Just an immersion blender and a wide-mouth mason jar.
- Cleaner than store-bought. No soybean oil, no preservatives, no fillers.
- Customizable. Use it as a base for aioli, dressings, dips, and more.
What Is Homemade Mayonnaise?
Mayonnaise is an emulsion — a stable mixture of oil and water-based ingredients that would normally separate. The egg yolk acts as the emulsifier, binding the oil and vinegar together into that thick, creamy spread we all know. Traditional mayo is made with neutral oils like soybean or canola, but swapping in avocado oil gives you a richer-flavored mayo with a better fat profile.
Avocado oil is rich in heart-healthy monounsaturated fats and has a mild, buttery flavor that pairs beautifully with homemade mayo. It’s a simple swap with a big payoff.
Ingredients for Homemade Mayonnaise with Avocado Oil
- 1 egg
- 1 tablespoon white vinegar or white wine vinegar
- 1 teaspoon dried mustard
- ½ teaspoon salt
- 1 cup avocado oil
Kitchen Essentials: Immersion Blender
How to Make Homemade Mayonnaise with Avocado Oil
Making homemade mayonnaise with avocado oil is all about technique — and the immersion blender method makes it foolproof.
1: Add the egg, vinegar, dried mustard, salt, and avocado oil to a wide-mouth mason jar or the tall cup that came with your immersion blender. It’s important that all the ingredients go in together — don’t worry, it’ll work.
2: Press the immersion blender head firmly against the bottom of the jar so it fully covers the egg. This is the key step — you want the blades sitting right over that egg yolk before you turn it on.
3: Without lifting the blender, blend at the bottom of the jar until you see a thick, white, creamy layer of mayo form at the base. This takes about 30 seconds. Don’t rush it — that emulsification happening at the bottom is what makes everything work.
4: Once that thick base forms, slowly lift and lower the blender to pull the remaining oil into the emulsion. Continue blending until everything is smooth, thick, and fully combined — usually another 1 to 2 minutes.
5: Transfer your mayo to an airtight container or leave it in the mason jar with a tight-fitting lid. Refrigerate immediately.
Tips for the Best Homemade Mayonnaise with Avocado Oil
- Keep the blender at the bottom first. If you lift too early, the emulsion won’t form properly, and you’ll end up with a broken, runny mayo.
- A room-temperature egg is ideal. A cold egg can make emulsification trickier. Let your egg sit out for 10–15 minutes before you start.
- Use a jar that fits your blender head snugly. A wide-mouth mason jar or the cup that came with your immersion blender works best. Too wide and the blender won’t have enough contact to start the emulsion.
- Always use a clean spoon to scoop it out. Introducing moisture or contaminants can shorten the shelf life.
- Label the jar with the date. It keeps in the fridge for up to one week. If it smells off or separates oddly, toss it and make a fresh batch.
- Make small batches. Because this mayo is made with a raw egg, it’s best to make just what you’ll use within a week.
Storage
Store your homemade mayonnaise with avocado oil in an airtight container in the refrigerator for up to 1 week. Because it’s made with a raw egg, I recommend making small batches so nothing goes to waste. Always use a clean utensil when scooping to keep it fresh as long as possible. If it ever smells off or the texture changes oddly, discard it and whip up a fresh batch — it only takes a few minutes anyway
Frequently Asked Questions
Can I use a regular blender instead of an immersion blender? The immersion blender method is well-suited to this recipe because the narrow jar keeps the egg in contact with the blades at the start. A regular blender can work, but the technique is different — you’d need to drizzle the oil in very slowly with the blender running, which takes much longer.
Is it safe to eat raw eggs in homemade mayo? The risk is low for most healthy adults, but if you’re pregnant, elderly, immunocompromised, or serving young children, you may want to use pasteurized eggs to be safe. According to the USDA Food Safety guidelines, pasteurized eggs are a great option for those who consume raw or undercooked eggs.
Why did my mayo turn out runny? The most common cause is lifting the blender too early before the emulsion forms at the bottom. Next time, hold the blender firmly at the very bottom of the jar and don’t move it until you see that thick, white mayo base forming.
Can I use a different oil? Yes, any mild-flavored oil will work — light olive oil, refined coconut oil, or a neutral vegetable oil. Avoid extra-virgin olive oil as it has a strong flavor that tends to turn bitter in mayo.
What can I use homemade mayo for? Everything. Sandwiches, wraps, potato salad, broccoli salad, deviled eggs, coleslaw dressing, dipping sauce — the list goes on. You can also use this homemade avocado oil mayo as a base for homemade ranch dressing or tartar sauce.
Homemade Mayonnaise with Avocado Oil
Equipment
- Immersion Blender
Ingredients
- 1 egg
- 1 tablespoon white vinegar or white wine vinegar
- 1 teaspoon dried mustard
- ½ teaspoon salt
- 1 cup avocado oil
Instructions
- Add the egg, vinegar, dried mustard, salt, and avocado oil to a wide-mouth mason jar or the cup that came with your immersion blender.
- Press the immersion blender head firmly against the bottom of the jar so it fully covers the egg.
- Keeping the blender at the bottom, blend until a thick, white, creamy mayo forms at the base — about 30 seconds.
- Once that thick layer forms, slowly lift and lower the blender to incorporate the remaining oil.
- Continue blending until everything is smooth, thick, and fully emulsified — another 1 to 2 minutes.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
- Always use a clean spoon to scoop mayo out of the jar to maintain freshness.
- Label the jar with the date you made it.
- If it smells off or separates oddly, discard and make a fresh batch.
- Because this mayo is made with a raw egg, make small batches you can use up within a week.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
