Avocado Oil Mayonnaise [How-To Video]
[This Avocado Oil Mayo is creamy and totally crave-worthy. Oh yeah, and IT’S HEALTHY.]
I’m going to be really honest. From the age of 16 up until a few years ago, I was repulsed by mayonnaise.
I thought mayo (and fat in general) was unhealthy and would make me fat. Now I know that’s not the truth!
(The right kind of) fat is necessary for good health, it’s delicious, and it keeps us full and satisfied until our next meal.
Homemade mayonnaise is full of really good for you ingredients!
Classic mayo is made with just a few simple ingredients. All that you need to make that creamy goodness is:
- Some oil
- Egg
- Some acid (usually lemon juice or vinegar)
- Maybe a little salt, mustard, herbs, etc for flavor
BUT HERE’S THE THING. Most jarred mayo is full of stuff I don’t really want to put in my body.
I’m talking about lots of preservatives, unpronounceable additions, and things that seem completely unnecessary in mayo, like sugar!
Let’s talk about the oil
The other reason I’m not a fan of most jarred mayonnaise is because of the oil it’s made with. Most are made with cheap, industrial seed oil like soybean oil or canola oil.
Those oils take a lot of processing to make, and when we eat them too often they can cause inflammation in our bodies.
(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)
Luckily, you can make super healthy mayonnaise at home with just a few ingredients and about 1 minute!
I’m a big fan of avocado oil, which is why I chose to use it for this mayo. It has a nice neutral flavor, a fairly high smoke point (making it good for cooking with), and has lots of health benefits.
In the picture above I used La Tourangelle brand, but I also love Chosen Foods brand! (It comes in a spray too, which is awesome!) And I also have used Ottavio, which I buy at Costco.
You can use only avocado oil to make the homemade mayo, OR you can do I like did and use half avocado oil and half LIGHT olive oil.
If you don’t have avocado oil on hand, you can use all light olive oil. But you really need to look for LIGHT. Extra virgin olive oil is is just too full-flavored for this mayo recipe.
How to make the avocado oil mayo
This method is so easy you’ll be wondering why you haven’t been making homemade mayo all your life!
Basically, you’re going to add one egg, your oil, a little bit of lemon juice or vinegar, and some salt to a container (I use the container that came with my immersion blender, but a wide-mouthed mason jar should work too.)
Then, you simply insert your immersion blender and start blending! As the ingredients begin to emulsify, you can lift the blender up slowly until all the oil is incorporated.
That’s it!
Healthy, Paleo mayo that’s perfect for any of your favorite recipes, which may include:
- Chicken salad
- Tuna salad
- Caesar salad dressing
- Probiotic ranch salad dressing
- Paleo tuna casserole with zoodles
- YOU NAME IT
A few notes:
- In my researching, I found a lot of people recommending using a room temperature egg to make homemade mayo. I’ve done that with success, but also have used an egg straight out of the fridge with no problem.
- Some people may be concerned with eating raw egg or raw egg yolk. Statistically speaking, only 1 in every 30,000 eggs is contaminated with salmonella. The infection is usually only present in conventional, mass-produced eggs since sick chickens lay infected eggs. So if you start with good quality eggs, I wouldn’t worry about it! (I don’t at least)
- An immersion blender works perfectly for this recipe, and it’s the only way I’ve tried. I do think you’re able to make the mayo with a food processor or standard blender, but I’ve never tried it so I can’t say so for sure!
- Since I’ve posted this recipe, a few high-quality jarred mayos have hit the market. I love Primal Kitchens Avocado Oil Mayo (the Chipotle Lime flavor is amazing!) but they are a little pricey. So I still make the homemade version 9 times out of 10.
- Look out for jarred mayos that claim to be made with olive oil. A lot of times these will be made with a little olive oil and a lot of another oil, like canola oil or soybean oil. Just check your labels!
Healthy mayonnaise?
You better get on this ASAP!
Recipe adapted from The Kitchn.
Ingredients
- 1 egg
- 1/2 cup light olive oil
- 1/2 cup avocado oil*
- 1 tablespoon lemon juice or vinegar
- 1/4 teaspoon salt
Instructions
- 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.
- 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.
- 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 - I do this when I'm out of avocado oil or just want a very neutral flavored mayo!
You can add in a little mustard, garlic/garlic powder, herbs, etc for a delish flavored mayo!
I've made this with lemon juice, lime juice, apple cider vinegar, and white vinegar and liked all of them. Lemon juice is my favorite though!
42 responses to “Avocado Oil Mayonnaise [How-To Video]”
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Any substitutions for the egg?
No substitutes that I know of, sorry! It is sort of a critical component here!
How long does it last?
I’d use it up within a week!
i made it and it’s delicious!!! Great recipe!!! Thank you for posting. how long can we keep it in fridge for?
That’s great! I’d try to use it up within a week, if it lasts that long!
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!
The whole egg or only the yolk?
The whole egg!
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!
That’s great, and two eggs is twice the nutrition! Bet it was extra creamy 🙂
Sound good. will try. don’t know if Kentucky has
avocado oil tho’
If you can’t find it, you can sub light olive oil, or you can order it from Amazon!
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!
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! 🙂
I’m so glad it turned out good! I need to try that ranch dressing!
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!
That’s great! I’m so glad it turned out awesome! 🙂
I’m concerned about the raw egg – doesn’t that pose a salmonella risk? Am I missing something?
Hi Karen,
Mayonnaise is traditionally prepared using raw eggs. Statistically speaking, only 1 in every 30,000 eggs is contaminated with salmonella. The infection is usually only present in conventional, mass-produced eggs since sick chickens lay infected eggs. Healthy eggs from healthy chickens (organic or pasture raised) present a much lower risk. Here’s a couple articles if you want more information.
https://reclaimingyesterday.com/eggs/
http://articles.mercola.com/sites/articles/archive/2002/11/13/eggs-part-two.aspx
Hope that helps!
You should try Avèyo. It is an avocado mayo with all natural, no eggs! Check it out on aveyolife.com
[…] most popular recipe is the Avocado Oil Mayonnaise. I love that one because it gives a once “taboo” food a healthy makeover—and it takes […]
[…] 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. […]
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.”
Thanks for taking the time to look that up for me.
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?
Hi Penny! It does make about a cup, and you can use all avocado oil! 🙂
Thank you for you speedy reply. I thought it might be possible, but wanted to ask before using alllll that avocado oil (it’s kinda pricey).
Sure! It’s a little stronger in flavor but still super yummy! 😋😋
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!
Thanks alot Allyson! Great idea!
It definitely didn’t work out in my Ninja blender… It’s just all watery juice… Good flavor but definitely not creamy. I’m going to leave it in the fridge overnight and see if that helps.
Hi Bart – I’ve never used anything but an immersion blender. Thanks for letting me know. Sorry it didn’t work out!
Same thing happened to mine with an immersion blender, thin and yellow, even with an extra egg?? My daughter made it no problems though. Things that make you go hmmmm… lol
Hmm So strange! I’ve never had it not work for me. Sorry!
I’m ready to try homemade Mayo. I have a serious thing for mayonnaise from childhood love of open faced mayonnaise on soft white bread sandwiches. My question is will grape seed oil work? I like avocado oil but got a giant bottle of grape seed oil to try. I sure would like to find a good use for some of it!
Hi Cody, the grape seed oil will work in the mayonnaise. However, the reason I avoid most store-bought mayos is because of the vegetable oils that are used. Grapeseed oil is high in Omega 6 fatty acids. Even though we do need some Omega 6, having too much of them in the diet (and not enough Omega 3s) can actually promote inflammation in the body. Here is an article in case you’re interested in reading more about that: https://wellnessmama.com/14433/omega-6-vs-omega-3/
I made this recipe exactly as you instructed. The consistency was perfect, tastes great and was so easy to make. I’m surprised it is a keeper!
Yay! It really is a game changer! I’m obsessed and love how healthy it is 😁😁