Learn how to make homemade mayonnaise with avocado oil. This recipe is so simple and inexpensive!
Avocado Mayo Recipe | MADE FROM SCRATCH| Easy Mayonnaise Recipe Video
Is making homemade mayonnaise hard?
Nope! I thought it would be really hard to make to, but I was shocked about just how simple it really is. It can be made very quickly and with a few basic staple ingredients.
Do I have to use avocado oil?
I recently made this same recipe with olive oil, because I ran out of my avocado oil. The recipe worked just fine and the whole family loved it. I still prefer avocado, because it has a nice mild flavor and tastes very similar to mayonnaise you could buy at the store. I always choose an oil that is non-GMO and is not hydrogenated. My local Aldi started carrying avocado oil so that is where I buy it, but it is also available for purchase on Amazon if you can’t find it locally.
Is it safe to use a raw egg?
We use eggs from trusted local sources, and from our own chickens when we have them, so I am comfortable with it. I would definitely recommend using farm fresh eggs from a source you trust if you do not have chickens. Obviously, if you are pregnant or worried about using raw eggs, this is something that you will have to evaluate on your own. For my family, we are comfortable using raw eggs as long as we trust the source.
Why do you use an immersion blender?
I think using an immersion blender is the simplest and easiest way to do it because it does not use many dishes. I can just blend the ingredients right into my mason jar without having to dirty up a blender. Plus, an immersion blender can be used for multiple recipes as well and is relatively inexpensive to purchase.
Where would you recommend I buy Avocado Mayonnaise?
If you do not feel like making avocado mayonnaise at home, I found an avocado mayonnaise available on Amazon. Thrive Market is also a great source and has great prices on a ton of organic staples. I order regularly from Thrive.
How much mayonnaise does this recipe make?
This recipe makes just over a cup of mayonnaise. If you need more mayonnaise for your recipe, you can just double the recipe for more.
How long does the mayonnaise last?
Because of the raw egg, I would say about a week. Make this mayo when you are planning to make a few recipes that use mayonnaise! My family loves to make sandwiches and honey mustard salad dressing with this mayo, so we use it up pretty quickly.
Troubleshooting
Help! My mayo turned out watery and didn’t set up.
No worries! This has actually happened to me twice over the years of making many batches of mayo.
When it does I use the watery messed up mayo as the oil and try again.
So, I put the egg, lemon juice, and mustard in the bottom of another widemouth jar and then pour the watery mayo over and blend again. It ends up having two eggs, but I don’t add the salt the second time around since it is only for flavor.
I haven’t had to throw away a batch yet!
Healthy Avocado Mayonnaise Ingredients/Supplies
1 egg
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon mustard
1 cup avocado oil
1 wide mouth mason jar
Healthy Avocado Mayonnaise Instructions
- Add 1 egg, 2 teaspoons of lemon juice, 1/2 teaspoon of mustard, 1/2 teaspoon of salt, and 1 cup of avocado oil to a wide mouth mason jar.
- Next, take an immersion blender and beginning at the bottom of the jar blend the egg until it is white and creamy. This will take about 1 minute.
- Next move the blender up to incorporate the oil. Continue blending until it is fully mixed, about 1-2 additional minutes.
And that’s it! See how simple that was?
Print the Healthy Avocado Mayonnaise Recipe
Healthy Avocado Mayonnaise
Ingredients
- 1 egg
- 1 cup avocado oil
- 2 teaspoons lemon juice
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- wide mouth mason jar
- immersion blender
Instructions
- Add 1 egg, 2 teaspoons of lemon juice, 1/2 teaspoon of mustard, 1/2 teaspoon of salt, and 1 cup of avocado oil to a wide mouth mason jar.
- Next, take an immersion blender and beginning at the bottom of the jar blend the egg until it is white and creamy. This will take about 1 minute.
- Next move the blender up to incorporate the oil. Continue blending until it is fully mixed, about 1-2 additional minutes.
Notes
Troubleshooting
Help! My mayo turned out watery and didn’t set up.
No worries! This has actually happened to me twice over the years of making many batches of mayo.
When it does I use the watery messed up mayo as the oil and try again.
So, I put the egg, lemon juice, and mustard in the bottom of another widemouth jar and then pour the watery mayo over and blend again. It ends up having two eggs, but I don’t add the salt the second time around since it is only for flavor.
Healthy Mayonnaise Recipes
Chicken Salad on Sourdough English Muffins
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christie says
Make this all the time!! I’m lazy so I just use an egg, salt and dry mustard powder, skip the lemon….its so easy and fantastic. One trick I have learned is if you think it looks thin, keep blending with emersion blender and keep adding oil….it thickens right up.
victoria says
Thank you Lisa!
I have made mayo in the past…… it wasn’t that easy. I’m gonna give it a whirl this weekend. if it is that easy …good-bye per packaged mayo.
Have a blessed day 🙂
Julie says
This is a new thing on my to-do list because I hate soy and avocado mayo at Costco just does not taste right. I like the idea of the immersion blender rather than traditional blender! Thanks! Always inspiring!
Karen says
This really is a great recipe for mayo! I started making mine a couple years ago because I needed it for a salmon cakes recipe. I was out of mayo and didn’t want to run out for the one thing. I haven’t bought mayo since, unless I’m making a recipe for a family gathering where I have a relative with reduced immunity due to organ transplant.
I use about a tablespoon of grainy mustard in mine as well as garlic powder and so.etimes white pepper. I’ve also substituted acv for the lemon if I dont have any on hand.
K
Elizabeth says
I had just run out of store bought mayonnaise this morning and decided to try this with my organic canola oil (which will be my last bottle). It was delicious and so easy! Also, I can’t wait for my new Aldi to open this summer!!
Kristina says
We have just recently discovered the Avocado mayo at Costco and always use it. I love the idea of this homemade alternative though and will definitely give it a try.
Thank you Lisa, I love your blog as well as videos and am grateful I stumbled across them!
Lisa says
Hi Kristina,
Thank you! I hope you like this recipe as well! 🙂
Ana says
Just did it. It came out delicious 😋, I didn’t use mustard just lemon juice, salt, egg and avocado oil. So good.
Rebecca Bramblet says
I make this recipe often and discovered from Nourishing Traditions that you can add 1 Tablespoon whey which will help it last longer, add enzymes, and increase nutrient content. I do whatever I can to get as many probiotic rich foods into my family. What I do is mix all ingredients with the immersion blender and then set it out on the counter well covered for 7 hours before refrigerating. According to Nourishing Traditions, with whey added, mayonnaise will keep several months and will become firmer with time. without whey, mayo will keep for about 2 weeks. personally, I have never had it for that long. It is so yummy we usually eat it up in a day or two. It is funny how long it takes us to try things because we think it is going to be hard or wasteful. I am afraid to can or make jam for that reason. But like anything it is just a matter of creating a system and practice. Thanks for your blog. you are an inspiration.
Bethany says
You are brilliant! I have made avocado oil mayonnaise quite a few times but it always took a long time and sometimes didn’t turn out. This turned out perfectly and was very easy. Thanks for all the work you do to perfect for your recipes!
Kristina says
I just tried this and it’s just not thickening up.. any suggestions on how to save my mixture? 😬
Tracy says
Your egg has to be room temp for it to thicken. Hope this helps!
Sabrina says
I had to add more eggs for it to thicken and turn whiter like normal mayo.
Kim Hefley says
Me too… I got s soupy mess.
Lisa says
Hmm I have ever had that happen and I have attempted several times. I honestly have no idea what could have gone wrong.
Renae says
First time I tried it. Soupy. I left the egg out for a couple hours before using. I hate to throw it out, is there anyway this can be saved?
Sabrina says
I had to add more eggs and then it got thicker and whiter like normal mayo.
Maggie says
I’d try slowly streaming in your oil next time with your immersion blender running. This helps emulsify the egg and oil to create the mayo/aioli effect.
Samantha Johnson says
This recipe is great! It’s so easy. I was intimidated by making mayo until I saw you do it on YouTube. Thank you for sharing this recipe with us! My family loves it. We’re saving money and eating a high quality mayo. Thanks again!
Dagmar says
Just made the mayo. Easy and perfect. Thank you! I don’t use a lot of mayo and I’d buy organic mayo at around $7 a jar and then it sat in the fridge and usually had a slightly weird taste, and I heaved it. Big waste!
I also made blueberry pancakes with my sour dough starter. Delicious the first time. And the 2nd time I realized why you discard half the starter before feeding. It really gets sour after a while.
I baked 2 loaves of your bread. Very good for sandwiches and it keeps as you pointed out.
I also made 2 loaves of of Ken Forkish’s bread,(flour water salt yeast book) with your starter. Came out perfect. A couple of crazy days in my kitchen, bc yours took 1 day of resting/ rising, his 2 days and I was thinking who needs what. So much fun!
Thank you so much!
Lisa says
Sounds like you are really making great use of your starter!
Sharon says
I made this a couple of days ago am absolutely amazed at how easy it was and how good it tastes. I’ve made mayonnaise before but it was never so good I wanted to do it again. This is now my goto mayonnaise always. No more storebought. Thank you.
Heidi says
This recipe looks so awesome! I don’t have an immersion blender …. yet … and I’d like to make this tomorrow. Can I use a normal blender? Any tips for using a usual blender?
Amanda says
THANK YOU! I tried making mayo years ago and it didn’t work and I was scared to try again…you convinced me to try again and IT WORKED BEAUTIFULLY! Thank you…and my husband will thank you later as well for saving him from buying the expensive avo mayo at the store. Blessings to you!
Kate says
How are you able to cook and take care of your kids, I just have one 1 year old and I can barely make dinner some nights. I feel so stumped and such a bad wife, could you do a video on that pleaseeeeeee. Thanks Lisa!! love your vids!!
– a frustrated mom
Lisa says
This post might help: Or this one: https://www.farmhouseonboone.com/farmhouse-on-boone/answering-a-recurring-question-how-i-get-everything-done-with-5-kids/
Erin says
Mine doesn’t thicken either 🙁 I’ve used lemon juice, and AC vinegar. I’ve mixed everything with an immersion blended, nutribullet, and blender. I’ve used a whole egg, and 2 egg yolks, and every time, it’s soup. I don’t understand.
Amy says
Mine is doing the same thing! We’ve lost a ton of oil and eggs today. Ever find a solution?
Sohail says
I’ve had the same problem – totally runny, followed the recipe exactly, not sure what’s going wrong.
Tina Huttner says
It seems to make a big difference in emulsifying if your egg is room temperature.
Jessa says
I may have missed it somewhere, is it supposed to be dry mustard powder or prepared/store bought mustard? Can’t wait to try this!
Jessa says
I just watched the video and now see it is prepared mustard. I tried this recipe today and it took less than 3 mins total to make and tastes amazing! I did add a dash of garlic powder for a little more flavor and used fine sea salt and fresh squeezed lemon juice. I cannot believe the small fortune we were spending on avocado mayo for so long! This is so cheap and far easier than braving Costco for sure!
Helen says
Me too, same problem, it came out runny, not sure what happened! I followed whole recipe & instructions. Tried everything to save it since avocado oil is not cheap. Maybe my immersion blender is too powerful?
Stephanie says
I used to make this with my old immersion blender. Worked great. My new one is too powerful. Doesn’t work with it. I’m bummed I loved it and thought I was upgrading. Jokes on me
Kathy says
I too got runny result but will try again with a room temp egg.
Jass says
STAPLE IN OUR HOUSEHOLD I have a picky husband and I used this in my coleslaw instead of store bought and he loved the coleslaw (coleslaw is his fave ) but he was like what did u add to this taste soo good
Amy says
I had followed this recipe to a T several times and it always turned out like soup. Then I tried it in a different jar and it was perfect! It ONLY works if I use a pint and a half wide mouth jar. The liquid sits a bit higher in the pint and a half sized jar than it did in the bowls and jars I tried before. This must be key! If it’s turning out soupy for you, I suggest grabbing a pint and a half wide mouth jar and giving it a try again!
Dana Roberts says
Love your blog. You inspire me to cook scratch daily. Will you tell us who is the acoustic music on your pantry tour video? Keep up the info. You’re making us great again. Blessings. Dana
Coco says
Are we supposed to use prepared mustard, or dry mustard (the seasoning)?
Mandy says
I’m a beginner in cooking and this turned out perfect!
Glen Bridges says
Wow!!!! This is fantastic tasting mayo. I’ve had avacado mayo before but it had a bad after taste. A and it’s simple to make.,thank you
Karen says
ps I took the intro from the page and included the link for you to read to see if it is worth a try and to share
Karen says
Also, one other idea maybe for those of us that squirm at eating what seems like raw eggs. I may give this a try as well. As you can tell I’m searching for an other than the big ‘H” mayonnaise too. There is a way to temper the egg, which will cook it fully. Typically, this involves whisking the egg in a small saucepan or a double boiler on the lowest heat possible until you see the mixture begin to steam (no more than 2-3 minutes). Then, cool the egg mixture and follow the recipe, substituting the raw egg for the tempered one. The texture of your mayonnaise may not be as fluffy, but tempering the egg beforehand will ensure that the egg is fully cooked. Maybe this cook be be helpful. Anyway, you inspired me to try your way and the two other options to try out. I wish us all that are searching this for a happy good result from it all. Thank you for the recipe.
Maggie says
To ease your mind a bit, eggs in recipes like this, aioli, and hollandaise are actually “cooked” by the added acid (lemon juice) 🙂 And most illnesses associated with raw eggs are in the shell, not the egg itself.
Carol Anderson says
Hi, Love your blog n your advise. I’ve been making my Mayo forever! Basically I use the same recipe as yours. The difference is that I’ve pasteurized my eggs using the Egg Council’s method even though the source is a neighbor’s farm fresh eggs that I trust. It works. It’s easy. I feel good about it. Check it out. A lot of sites n You Tube videos to choose from. Thank you for all your help with sourdough, too.
Carol
Heather V says
This is SO much better than store bought Mayo! We also add just a little paprika as this is something in the store bought Mayo we use, and adds just a little something extra to the flavor.
Danielle says
I tried making this with an electric hand mixer (no emersion blender) and it did not whip up correctly. I tried to blend for a long time too hoping it would eventually work. Still tasted good and was used, but not the right texture. Just heads up if You plan to use electric mixer… i would wait till you have an emersion blender.
Corrinne says
Can you make this without the egg for the vegans? I’ve been buying soy free mayo and it’s costly.
Anthony says
I’ve made this recipe two times already and have had nothing but soupy mayo. I followed the instructions verbatim and it never turns out the creamy.
What am I doing wrong?!
Rachel says
Do you happen to know if it doesn’t work if the egg is too fresh? I l have made this so many times and then tonight I made it three times and it never became mayo. Only thing I can think is my eggs are only three days old. Any thoughts on this? Am I missing something else?
Rachel M says
Oh, wow! This was so easy and tasty! Mayo was the last product I used that I wished I could change because of the vegetable oils, but I could never find an avocado oil mayo in the store that was affordable, and I really dislike olive oil mayo. Voila! No more soybean-oil based mayos for me!! 😀 Thank you SO much!
Helen says
Well, this is my third and last attempt. Don’t know if it’s my cold mustard or the Chosen brand avocado oil, I’m just can’t get this recipe to work. Thankfully, I’ve been able to make sourdough items successfully.
Meghan says
Hi Lisa! I’ve been following your blog for years. This recipe has been one of our favorites, but lately for the last year or so I’ve had very hit-or-miss results. It comes out way too watery about 90% of the time. Just wondering if you’ve ever had this happen? I can’t figure out what the problem is because I used to make this all the time and it was perfect every single time. We are using our own eggs…could it be something in their diet? We miss mayo! Thanks, Meghan
Lisa says
I have had it happen twice. When it does I use the watery messed up mayo as the oil and try again. So, I put the egg, salt, mustard etc in the bottom of another widemouth jar and then pour the watery mayo over and blend again. (It ends up having two eggs) I haven’t had to throw away a batch yet!
Rachel says
I make this with a good squirt of Sriracha instead of mustard for spicy mayo and the whole family loves it
Lauren says
So happy to not spend $7 on quality mayo! Once it’s made like the recipe states, we love adding a little truffle oil for a delicious addition to potato wedges
Lisa DeLaet says
what immersion blender do you use? I can never find the links?
Lisa says
I have this one: https://amzn.to/3J4zFx0 (affiliate link)
Nicole says
I just made this! The result was a runny mess the first two times I did it and then I streamed the oil in slowly and it settled up after that. If yours is runny, try drizzling in the oil slowly
Tanja says
Does the ingredients have to be the same temperature? Fridge/room temp?
Lisa says
You want the eggs and oil to be room temperature.
Dana says
This is absolutely delicious! Trying to eat healthier has led to some expensive and disgusting things. I’m a mayo fan and can’t believe I’ve found the perfect recipe on my first try. Thank you so much for sharing! God bless!
Lisa says
Glad you enjoy it! Thanks for sharing!
Kay Evans says
Spotted a link to your you tube blog and loved watching. You are an amazing family. Thank you for sharing your recipes and lifestyle tips.
Am inspired to try out some of your recipes including this mayo.
Blessings
Lisa says
Thank you for the kind words! Have a great day!