I finally found an avocado oil mayo that’s rich, creamy, and shockingly better than anything I’ve bought before. If past jars let me down, this one completely changed my mind.
I’ve tried a lot of avocado oil mayo, and most of it made me mad. Too oily, too flat, too “healthy” in the worst way.
This one is the jar I actually want in my fridge. I love how avocado oil keeps it rich without tasting heavy, and Dijon mustard gives it that sharp little bite I crave on sandwiches, burgers, fries, chicken salad, honestly anything.
But the best part? It tastes like real mayo, not a compromise.
Creamy, clean, tangy, and bold enough to make plain leftovers suddenly worth eating. And yes, I’m obsessed.
Truly not sorry at all.
Ingredients
- Room-temp egg helps the mayo blend smoothly and gives it that classic creamy body.
- Extra yolk makes it richer, thicker, and honestly way more satisfying.
- Avocado oil keeps things mild, silky, and a little more feel-good.
- Lemon juice or vinegar adds the tang that keeps mayo from tasting flat.
- Dijon brings a tiny kick and helps everything hold together better.
- Fine sea salt makes the whole thing taste balanced, not bland.
- Plus, a pinch of sugar softens the sharp edges if needed.
- Warm water loosens it up when you want a smoother, thinner spread.
- Black pepper adds a little bite, especially if you like savory mayo.
- Basically, these simple ingredients make homemade mayo taste fresh and legit.
Ingredient Quantities
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 cup (240 ml) avocado oil, neutral-flavored
- 1 tablespoon fresh lemon juice or white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- Pinch of sugar (optional)
- 1 to 2 teaspoons warm water (optional, to thin)
- Freshly ground black pepper to taste (optional)
How to Make this
1. Place 1 large room temperature egg and 1 large room temperature egg yolk in a tall jar or bowl if using an immersion blender, or in the bowl of a food processor or blender whisk attachment.
2. Add 1 tablespoon fresh lemon juice or white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon fine sea salt and a pinch of sugar if using.
3. If using an immersion blender, insert the blender so the blade sits on the bottom and pour in 1 cup (240 ml) neutral-flavored avocado oil over the egg mixture. If using a food processor or blender, combine the egg mixture first and be prepared to stream the oil.
4. Turn the immersion blender on and keep it pressed to the bottom for about 10 to 15 seconds until the mixture emulsifies and thickens, then slowly lift and blend until fully combined. If using a food processor or blender, turn it on and very slowly drizzle the avocado oil in a thin, steady stream until the mayo thickens.
5. Taste and adjust seasoning with additional salt if needed and freshly ground black pepper to taste.
6. If the mayonnaise is too thick, whisk in 1 to 2 teaspoons warm water a little at a time until you reach the desired consistency.
7. Transfer the mayonnaise to a clean jar, cover, and refrigerate for at least 30 minutes to let flavors meld.
8. Use within 3 to 4 days and keep refrigerated.
Equipment Needed
1. Immersion blender with tall jar or a food processor or blender with whisk or blending attachment
2. Tall jar or mixing bowl (for blending and emulsifying)
3. Measuring cups and spoons (1 cup, 1 tablespoon, 1 teaspoon, 1/2 teaspoon)
4. Small whisk (for adjusting thickness and incorporating water)
5. Rubber or silicone spatula (for scraping sides)
6. Clean glass jar with lid or airtight container (for refrigerating)
7. Small bowl or ramekin (for separating yolk and holding optional ingredients)
8. Freshly ground pepper mill or small pepper shaker
FAQ
The Best Avocado Oil Mayonnaise Recipe Substitutions and Variations
- Avocado oil: substitute light olive oil, grapeseed oil, or sunflower oil for a neutral flavor; for a richer taste use extra virgin olive oil but expect a more pronounced olive note.
- Egg and egg yolk: use pasteurized liquid egg or 2 tablespoons pasteurized liquid egg yolk plus 1 whole pasteurized egg to maintain emulsification and food safety.
- Lemon juice or white wine vinegar: swap with apple cider vinegar, champagne vinegar, or 1 tablespoon fresh lime juice for a slightly different bright acidity.
- Dijon mustard: replace with yellow mustard, whole grain mustard, or 1 teaspoon prepared mustard powder reconstituted with a little water for similar emulsifying and flavoring effects.
Pro Tips
– Use room temperature eggs and oil so the emulsion comes together quickly. Cold ingredients make it harder for the mayo to thicken, increasing the chance it splits.
– Pour the oil very slowly at first, especially if using a blender or food processor. A thin, steady stream helps the emulsion form; once it starts thickening you can increase the flow a bit.
– If the mayo looks like it is separating, stop adding oil and whisk or blend in a teaspoon of warm water or an extra yolk to rescue the emulsion. Start adding oil again slowly once it stabilizes.
– For safer raw-egg mayo, use pasteurized eggs or keep your jar in the coldest part of the fridge and use within 3 to 4 days. Add a splash more acid like lemon or vinegar if you want a brighter flavor before serving.
The Best Avocado Oil Mayonnaise Recipe
I finally found an avocado oil mayo that’s rich, creamy, and shockingly better than anything I’ve bought before. If past jars let me down, this one completely changed my mind.
16
servings
132
kcal
Equipment: 1. Immersion blender with tall jar or a food processor or blender with whisk or blending attachment
2. Tall jar or mixing bowl (for blending and emulsifying)
3. Measuring cups and spoons (1 cup, 1 tablespoon, 1 teaspoon, 1/2 teaspoon)
4. Small whisk (for adjusting thickness and incorporating water)
5. Rubber or silicone spatula (for scraping sides)
6. Clean glass jar with lid or airtight container (for refrigerating)
7. Small bowl or ramekin (for separating yolk and holding optional ingredients)
8. Freshly ground pepper mill or small pepper shaker
Ingredients
-
1 large egg, room temperature
-
1 large egg yolk, room temperature
-
1 cup (240 ml) avocado oil, neutral-flavored
-
1 tablespoon fresh lemon juice or white wine vinegar
-
1 teaspoon Dijon mustard
-
1/2 teaspoon fine sea salt
-
Pinch of sugar (optional)
-
1 to 2 teaspoons warm water (optional, to thin)
-
Freshly ground black pepper to taste (optional)
Directions
- Place 1 large room temperature egg and 1 large room temperature egg yolk in a tall jar or bowl if using an immersion blender, or in the bowl of a food processor or blender whisk attachment.
- Add 1 tablespoon fresh lemon juice or white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon fine sea salt and a pinch of sugar if using.
- If using an immersion blender, insert the blender so the blade sits on the bottom and pour in 1 cup (240 ml) neutral-flavored avocado oil over the egg mixture. If using a food processor or blender, combine the egg mixture first and be prepared to stream the oil.
- Turn the immersion blender on and keep it pressed to the bottom for about 10 to 15 seconds until the mixture emulsifies and thickens, then slowly lift and blend until fully combined. If using a food processor or blender, turn it on and very slowly drizzle the avocado oil in a thin, steady stream until the mayo thickens.
- Taste and adjust seasoning with additional salt if needed and freshly ground black pepper to taste.
- If the mayonnaise is too thick, whisk in 1 to 2 teaspoons warm water a little at a time until you reach the desired consistency.
- Transfer the mayonnaise to a clean jar, cover, and refrigerate for at least 30 minutes to let flavors meld.
- Use within 3 to 4 days and keep refrigerated.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 18g
- Total number of serves: 16
- Calories: 132kcal
- Fat: 14.4g
- Saturated Fat: 1.8g
- Trans Fat: 0g
- Polyunsaturated: 1.7g
- Monounsaturated: 9.8g
- Cholesterol: 23mg
- Sodium: 81mg
- Potassium: 4mg
- Carbohydrates: 0.1g
- Fiber: 0g
- Sugar: 0.1g
- Protein: 0.6g
- Vitamin A: 34IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 0.08mg
