Easy Homemade Mayonnaise Recipe (with Avocado Oil)

Creamy, velvety, and incredibly easy to make, this Easy Homemade Mayonnaise with Avocado Oil is a total game-changer in the kitchen. No more bland store-bought mayo loaded with questionable ingredients—this version is fresher, lighter, and bursting with flavor. Plus, it comes together in just minutes using simple ingredients you likely already have at home. Whether you’re spreading it on sandwiches, stirring it into dressings, or using it as a dip, this homemade mayo will instantly elevate whatever it’s added to.

Why You’ll Love This Recipe

• Ridiculously Quick: This mayo comes together in 5 minutes. Seriously. Just add everything to a jar and blend. That’s it.
• Healthier Choice: Made with avocado oil, this mayo is rich in heart-healthy fats and free from preservatives or additives.
• Flavorful and Customizable: It has a clean, rich flavor that’s way better than anything from a jar. Plus, you can tweak it with spices, garlic, or lemon for fun variations.
• Foolproof: With the right method and tools, this recipe works every single time—even for beginners!

Ingredients You’ll Need

Here’s what you’ll need to make the most luscious homemade mayo ever:

• Avocado Oil: The star of the show. It’s light, neutral, and perfect for mayo. Don’t substitute with olive oil unless you like a stronger flavor.
• Egg: Acts as an emulsifier. Use a fresh, room-temperature egg for best results. If you’re concerned about raw eggs, pasteurized eggs work well.
• Lemon Juice or White Vinegar: Adds brightness and helps stabilize the emulsion. Lemon gives a fresher taste, vinegar gives a sharper bite—your call!
• Dijon Mustard: This isn’t just for flavor—it helps the emulsion hold together and gives the mayo a slight tang.
• Salt: Essential for bringing all the flavors together. Don’t skip it!

Variations

Want to make this mayo your own? Here are a few flavor-packed ideas to try:

• Garlic Aioli: Add a clove of minced garlic or roasted garlic for a savory, punchy twist.
• Spicy Mayo: Stir in a dash of sriracha or chipotle powder for a kick.
• Herb Mayo: Blend in fresh dill, basil, or chives for a bright, herby flavor.
• Zesty Lemon Mayo: Use extra lemon juice and a touch of zest for a citrusy, refreshing spread.

How to Make Easy Homemade Mayonnaise

Step 1: Grab a Jar

Use a tall, narrow jar that fits your immersion blender. Mason jars work perfectly and let you store the mayo right in the same container.

Step 2: Add Ingredients

In this order, add your egg, Dijon mustard, lemon juice (or vinegar), salt, and then avocado oil. The layering helps the emulsion start properly.

Step 3: Blend It

Place the immersion blender at the bottom of the jar. Turn it on and hold it steady for about 10–15 seconds until the mixture starts to emulsify. Then slowly move the blender upward until everything is fully blended and creamy.

Step 4: Taste and Adjust

Give it a taste. Add more salt, lemon juice, or mustard if needed. You can also whisk in a little water to thin it out if it’s too thick.

Step 5: Store

Scoop your gorgeous homemade mayo into a sealed container and refrigerate. You’re all set!

Pro Tips for Making the Recipe

• Use Room Temperature Ingredients: Cold eggs and lemon juice can prevent the mayo from emulsifying properly.
• Stick with Avocado Oil: It’s the best choice for a neutral taste. Other oils can make the mayo bitter or too strong.
• Immersion Blender for the Win: This tool makes mayo making almost foolproof. A regular blender or food processor can work but may be a bit trickier.
• Don’t Overblend: Once it’s emulsified, stop blending. Overmixing can cause the mayo to separate or become too stiff.

How to Serve

This mayo is incredibly versatile. Here’s how to use it:

Spread:

• Slather it on sandwiches, burgers, or wraps for that creamy finishing touch.

Dip:

• Use it as a dip for fries, veggies, or even roasted potatoes.

Dressing:

• Mix with a splash of water or vinegar to create a quick and creamy salad dressing.

Sauce Base:

• Stir in spices, herbs, or yogurt to turn it into a dip, aioli, or sauce for grilled meats or veggies.

Make Ahead and Storage

Storing Leftovers

Keep your homemade mayonnaise in an airtight container in the fridge. It should last up to 1 week. Always use clean utensils when scooping it out to keep it fresh longer.

Freezing

Not recommended. Mayo tends to separate and lose its texture when thawed.

Reheating

No need to reheat—this is a cold condiment. Just stir gently before each use if it starts to separate slightly.

FAQs

Can I use olive oil instead of avocado oil?
Technically yes, but it will have a much stronger, more bitter flavor. If you do use olive oil, go for a light-tasting version, not extra virgin.

Is raw egg safe in homemade mayo?
If you’re using a fresh, high-quality egg, it’s generally considered safe. For added safety, use a pasteurized egg or consult your doctor if you’re pregnant or immune-compromised.

Why did my mayo not thicken?
This usually happens if ingredients are too cold or if the blending order was off. Try again with room temperature ingredients and follow the layering method carefully.

Can I make this mayo in a regular blender?
Yes, but it requires a slow, steady pour of oil while the blender runs. It’s a bit trickier than using an immersion blender, but it’s doable with patience.

Final Thoughts

Once you taste this Easy Homemade Mayonnaise with Avocado Oil, there’s just no going back to store-bought. It’s fresh, creamy, customizable, and incredibly simple to whip up in minutes. Give it a try—you’ll be amazed at how something so basic can taste so incredibly good.

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