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A glass jar filled with thick, creamy homemade avocado oil mayonnaise on a wooden board with brown eggs in the background.

Homemade Mayonnaise with Avocado Oil

Learn how to make homemade mayonnaise with avocado oil in minutes using an immersion blender. Just 5 real ingredients for rich, creamy mayo you'll love.
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1 cup

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.