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Easy Homemade Mayonnaise (Avocado Oil)

Creamy, silky mayonnaise made in 1 minute with avocado oil, a room-temperature egg, Dijon, and lemon. Cleaner than store-bought, blender-friendly, and perfect for sandwiches, slaws, and dressings.
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 16 tablespoons
Calories 110 kcal

Ingredients
  

  • 1 large egg, room temperature
  • 1 tablespoon fresh lemon juice (or white wine vinegar)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine salt
  • 1 cup avocado oil (neutral-tasting, cold-pressed)
  • 1/2 teaspoon white vinegar (optional, for extra tang)

Instructions
 

  • Add the egg, lemon juice (or vinegar), Dijon mustard, and salt to a tall, narrow jar that fits your immersion blender.
  • Pour the avocado oil on top. Do not stir; keeping the layers separate helps the emulsion form.
  • Place the immersion blender at the very bottom of the jar and turn it on. Hold it still for 15–20 seconds until the bottom turns thick and creamy.
  • Slowly raise the blender, pulling remaining oil into the emulsion, until the entire mixture is smooth and glossy.
  • Taste and adjust seasoning. For extra tang, blend in the optional white vinegar. If too thick, blend in a few drops of water or lemon juice.
  • Transfer to a clean airtight jar and refrigerate. Use within 7–10 days. Serve cold or at room temperature only.

Nutrition

Serving: 1tablespoonCalories: 110kcalFat: 12gSaturated Fat: 2gSodium: 55mg
Keyword avocado oil mayonnaise, homemade mayo, immersion blender mayo, keto mayo, paleo mayo
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