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Avocado Oil Mayonnaise

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avocado mayo

[This Avocado Oil Mayonnaise is creamy and totally crave-worthy. Oh yeah, and IT’S HEALTHY.] 

Mayonnaise is something that has not been a part of my life for a long time.

When I was in fourth grade, I came home from a sleepover with an unfortunate “itchy head” situation. My mom tried everything, and nothing was working to get rid of it.  

As a last resort before cutting all of my hair off, my mother tried an old wives tale she had heard that involved smothering my entire head in mayonnaise, and wrapping me up with saran wrap. 

Guess what? THE MAYONNAISE WORKED. But it left me with an extreme aversion to mayo. I can still barely smell it.

lemon feed sack_

I was glad to have a dislike for mayonnaise when I got older and started making my own decisions about food. Everyone always said mayo was unhealthy, they said it was FATTENING. I never questioned why that was. 

But now that I know a little bit more about food—and fat—I know that I shouldn’t be scared of it. I know that FAT doesn’t make you FAT. 

But what I am scared of is the ingredients in most jars of mayonnaise you find in stores today. 

Classically, mayonnaise can be made with just a few ingredients- eggs, oil, and an acid like lemon juice or vinegar. It’s not shelf stable, due to the eggs, so jars on grocery store shelves usually have lots of preservatives added (or they aren’t real mayonnaise at all). 

The ingredient list of those jars are usually wayyyy longer. And they usually contain unpronounceable additions and things that seem completely unnecessary in mayo, like sugar!

avocado oil pour_

But one main ingredient found in almost all store bought mayonnaise that makes it unhealthy is the oil.

Not just any oil–I believe we need fat to be healthy! But I’m talking about processed, industrial seed oils like soybean and canola. Those oils take a lot of processing to get them to their end state, and they are oils I regularly avoid.

(Here’s a video of canola oil being made. You can see just how much processing it takes, including processing it with chemical solvents! Skip to around 1 minute 30 seconds into the video to see the processing) 

Even store-bought mayonnaise that say they’re made with olive oil usually are made with a little olive oil and a lot of other cheaper oils. 

Luckily, you can make super healthy mayonnaise at home with just a few ingredients and about two minutes!

I’ve been obsessing over avocado oil lately, so I thought I’d give homemade avocado oil mayonnaise a try!

avocado mayo sandwich_

And as it turns out, it didn’t disappoint me! 

It’s creamy and spreadable and it doesn’t make me want to turn and run the other way and hide my head.

mayo hold_Just the opposite, as a matter of fact. 

I love the avocado oil I used for its flavor and the slightly green color it gives the mayo, but you could just sub light olive oil if you can’t get your hands on avocado oil. 

But just a heads up, you really need LIGHT OLIVE OIL because extra virgin olive oil has too strong of a flavor for mayo. 

I read that in all of the recipes I found floating around the internet and thought, “but I lovvvve olive oil”.  And I do! But the taste is too strong in mayo.

Save it for drizzling and go with the light stuff for this recipe.

avocado mayo 3_

Healthy mayonnaise?

That’s almost as exciting as the time I told you to eat more butter!

Recipe adapted from The Kitchn

Avocado Oil Mayonnaise

Total Time: 2 minutes

Avocado Oil Mayonnaise

Ingredients

  • 1 egg
  • 1/2 cup light olive oil
  • 1/2 cup avocado oil*
  • 1 tbs lemon juice
  • 1/2 tsp mustard (optional)
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp salt

Instructions

  1. Remove egg from refrigerator about 30 minutes prior to making mayonnaise.
  2. Crack the egg into a wide mouth mason jar or another cylinder like container (I used the container that came with my immersion blender). Then add the remaining ingredients.
  3. Place immersion blender all the way into the bottom of the jar. Turn on, and blend for about 20 seconds. Without stopping the blender, slowly begin to lift blender up from the bottom of jar, circling slowly as you do to ensure all of oil gets blended.
  4. That's it! You'll have creamy, spreadable mayo that is full of good stuff, and free from questionable ingredients. Place lid onto mason jar, or transfer to another container. Store refrigerated for up to a week.

Notes

*You can replace avocado oil with an additional 1/2 cup of light olive oil The immersion blender in this recipe is critical for producing a thick, spreadable mayo. Play around with the flavors, adding in some roasted garlic or your favorite herbs.

http://reclaimingyesterday.com/avocado-oil-mayonnaise/

mayo 2

 



33 responses to “Avocado Oil Mayonnaise”

  1. i made it and it’s delicious!!! Great recipe!!! Thank you for posting. how long can we keep it in fridge for?

  2. There’s something I don’t understand, I thought it had avocado in it, but the only avocado is the oil as far as I can see. If I replace the Avocado oil with olive oil i’ll have plain normal homemade mayo…
    Do you think it’ll be possible to add like half an avocado? Thanks a lot

    • It doesn’t actually contain avocado, just avocado oil. I’ve never tried adding avocado to mine, but I think it’s worth a shot! Maybe add a bit more lemon juice since it will be thicker. Let me know how it turns out if you try it!

  3. This is amazing! I just made it! I did have to add an extra egg since it wouldn’t emulsify. No biggie, though. Thanks for the recipe!

  4. Tried this out and whatever I ended up making wasn’t any kind of mayo. Mine turned out yellow with the consistency of a thick fruit juice. Any idea where I went wrong here? Followed the recipe perfectly-should I add another egg like MrsAmyLW? Why would mine turn out such a different color?

    • Oh, no! And you used the avocado oil? Sounds like it either didn’t get whipped up enough with the immersion blender, or it got over whipped- it shouldn’t need an additional egg though. Mine was definitely very creamy. Sorry to hear that!

  5. Thanks for this recipe. I really like that this recipe uses the whole egg. Mine turned out great! I used 1/3 cup coconut oil and 2/3rds avocado oil. Was far more delicious than store bought and so glad that it’s good for you. I have a weakness for mayo. I forgot to bring the egg to room temp and I don’t have an immersion blender so used a regular one and added the oil in a slow stream. Turned out very creamy. Used some of it and some kefir to make a tasty ranch dressing with herbs from the garden. Will do the same for a blue cheese dressing. Without the garlic powder (which I loved) would be great for a waldorf salad as well.

    Thanks again! 🙂

  6. This is a wonderful recipe. Especially since it didn’t end in a completely messy and wasteful disaster like every other homemade mayonnaise recipe I’ve tried to follow. And believe me, I have tried several in the past, only for all of them to either taste awful or not properly emulsify. This is, from now on, my go-to mayonnaise recipe I will forever treasure! Thank you!

  7. […] Pinterest (slash Buzzfeed) declared avocado oil the new EVOO. Why? Aside from the fact that this oil is astonishingly delicious, it’s rich in omega-9 fats, lutein (great for eye health), antioxidants, and is also said to help lower cholestrol. Be warned though: it’s as expensive as it is healthy, scrumptious and addictive. Try this homemade avocado oil mayo. […]

  8. FYI, “comprised” is not a synonym for “composed.” To say “x is comprised of Y” is incorrect. From Grammarist: “Comprise means to consist of or to be composed of. Compose means to make up the constituent parts of. Parts compose the whole, and the whole comprises the parts.”

  9. How much does this recipe make (about a cup?) and could you use only avocado oil instead of half avocado oil and half light olive oil?

  10. Hi Allyson: LOVE the idea. I too hate the bad oils in the mayo you can buy. But paleo brand is very $. Can’t wait to try this. But I don’t own an immersion blender and want to buy one but see there are lots out there. Can you suggest the speed that’s needed for this recipe specifically. Or some aspects of one that will allow for successful outcome to this recipe? Thanks alot!

    • Hi! I use a KitchenAid immersion blender and love it! There are many out there and I think this recipe can be made with any of them really! 😊 there will probably be a good deal for Black Friday if you want to get one!

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