Avocado Oil Mayo Recipe: Avocado oil mayo is a creamy, rich, and healthier alternative to traditional mayonnaise made with soybean or canola oil. Instead of using highly processed vegetable oils, this version uses smooth, heart-healthy avocado oil.
Think of it as the upgraded version of a classic. Same creamy texture. Same tangy flavor. But cleaner, fresher, and better for you.
Why Make Homemade Mayo?
Let’s be honest. Store-bought mayo is convenient. But it often contains preservatives, added sugars, and inflammatory oils.
When you make your own:
- You control the ingredients
- You avoid additives
- You customize the flavor
- You enjoy fresher taste
Homemade mayo feels like cooking from scratch instead of microwaving leftovers. It just hits differently.
Benefits of Using Avocado Oil
Avocado oil is packed with monounsaturated fats—the same heart-friendly fats found in olive oil. It has a neutral flavor, making it perfect for mayo. Unlike olive oil, it won’t overpower your recipe.
It’s smooth, light, and blends beautifully.
Ingredients You’ll Need
Core Ingredients
Here’s what you need:
- 1 large egg (room temperature)
- 1 cup avocado oil
- 1 tablespoon lemon juice or apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon Dijon mustard
That’s it. Five ingredients.
Optional Flavor Enhancers
Want to level it up?
- 1 clove garlic (minced)
- Pinch of black pepper
- ½ teaspoon honey (optional sweetness)
- Paprika or chili powder
Choosing the Best Avocado Oil
Not all avocado oils are created equal.
Look for:
- Cold-pressed
- Non-GMO
- Light green color
- Mild aroma
Cold-Pressed vs Refined Avocado Oil
Cold-pressed retains more nutrients and flavor. Refined oil is lighter and more neutral. For mayo, both work—but cold-pressed gives better quality.
Equipment Required
Immersion Blender Method (Easiest)
This is foolproof. A tall jar + immersion blender = success in 30 seconds.
Food Processor Method
Works well but requires slow oil drizzling.
Hand Whisk Method
Old-school and effective—but requires patience and arm strength.
Step-by-Step Guide to Making Avocado Oil Mayo
Avocado oil mayo is creamy, smooth, and made with clean ingredients, perfect for sandwiches, dips, and dressings.
Step 1 – Gather and Measure Ingredients
You’ll need 1 whole egg (room temperature), avocado oil, lemon juice or vinegar, Dijon mustard, and salt. Measuring accurately helps ensure proper emulsification.
Step 2 – Add Ingredients in the Correct Order
In a tall jar or blending cup, add the egg first. Then pour in lemon juice (or vinegar), mustard, and salt. Finally, gently pour avocado oil on top. The oil should sit above the other ingredients.
Step 3 – Blend Properly
Insert an immersion blender all the way to the bottom of the jar. Start blending without moving the blender. Once the bottom thickens, slowly lift the blender upward to incorporate the remaining oil.
Step 4 – Emulsification Explained
Emulsification happens when the egg yolk binds oil and liquid together into a stable, creamy mixture. Blending from the bottom up allows the ingredients to combine gradually and form a smooth mayo.
Step 5 – Adjust Seasoning
Taste and adjust with more salt, lemon juice, or mustard if needed. Blend briefly to combine.
Step 6 – Storage and Shelf Life
Transfer to an airtight container and refrigerate immediately. Homemade avocado oil mayo keeps for up to 1 week in the fridge.
This avocado oil mayo is fresh, flavorful, and incredibly versatile—once you make it, you may never go back to store-bought. 🥑✨
Common Mistakes and How to Fix Them
Mayo Too Runny
Likely over-blended or wrong oil ratio. Add another egg yolk and blend again.
Mayo Too Thick
Add 1 teaspoon warm water and blend briefly.
Broken Emulsion
Start fresh with a new egg yolk and slowly blend the broken mayo into it.
Flavor Variations
Garlic Avocado Mayo
Add roasted garlic. Perfect for burgers.
Spicy Chipotle Mayo
Add chipotle powder + lime juice.
Lemon Herb Mayo
Add chopped parsley, dill, and extra lemon zest.
Keto and Whole30 Variations
Skip sweeteners. Use compliant mustard and vinegar.
Nutritional Benefits of Avocado Oil Mayo
Healthy Fats Explained
Avocado oil supports heart health and reduces inflammation. It’s rich in oleic acid.
Comparison with Regular Mayo
Traditional mayo uses processed oils. Avocado oil mayo offers:
- Better fat profile
- No preservatives
- Cleaner taste
Ways to Use Avocado Oil Mayo
Sandwiches and Burgers
Spread it thick. Elevates everything.
Salad Dressings
Thin with lemon and herbs.
Dips and Sauces
Mix with sriracha or pesto.
Marinades
Blend with garlic and herbs for chicken.
FAQs about Avocado Oil Mayo Recipe
1. Can I make it without eggs?
Yes. You can substitute the egg with aquafaba (the liquid from canned chickpeas). Use about 3 tablespoons and blend the same way. It emulsifies similarly and creates a creamy texture.
2. How long does homemade mayo last?
Homemade avocado oil mayo typically lasts 5–7 days when stored in an airtight container in the refrigerator.
3. Why did my mayo not thicken?
The most common reasons are cold ingredients or incorrect blending technique. Make sure all ingredients are at room temperature and start blending from the bottom, lifting slowly to create a proper emulsion.
4. Can I freeze avocado oil mayo?
Freezing is not recommended. The emulsion will separate when thawed, resulting in a watery and broken texture.
5. Is avocado oil mayo healthier?
Many people consider it healthier because it contains heart-friendly fats and avoids highly processed seed oils found in some commercial mayonnaise. As always, enjoy in moderation.
These tips will help you make smooth, stable, and flavorful avocado oil mayo every time. 🥑✨
Conclusion
Avocado oil mayo is simple, fresh, and transformative. With just five ingredients and one minute of blending, you get a creamy, flavorful condiment that’s healthier and tastier than store-bought options.
Once you make it yourself, there’s no going back. It’s like switching from instant coffee to freshly brewed espresso.
Try it once. You’ll never buy mayo again.
