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homemade mayo with avocado oil

Homemade mayo with avocado oil is a creamy and tangy condiment that can add a burst of flavor to sandwiches, salads, and dips. Making your mayo at home is quick and easy, resulting in a fresher and more flavorful alternative to store-bought options.

Mayo in a jar
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With this simple homemade mayo recipe, you’ll never have to reach for a jar of store-bought mayo again. So instead, whip up a batch of quick and easy mayo today and enjoy the delicious, homemade taste!

Table of Contents

ingredients

To make quick and easy mayo, you’ll need just a few simple ingredients:

Egg yolks

Lemon juice or vinegar

Dijon or Yellow Mustard

Salt and Avocado oil. 

You can use any oil, but neutral-tasting oils like canola or grapeseed work best.

Homemade Mayo with avocado oil in a jar

FAQs

Does avocado oil mayo taste different?

Avocado mayo differs slightly from canola or other vegetable oils because they’re highly processed. The avocado oil used in this homemade mayo with avocado oil gives it a slightly nutty flavor.

What oil is best for homemade mayo?

Canola, Grapeseed, and other vegetable oils are inflammatory oils known to be unhealthy and linked to significant health problems.

You can either use avocado or a good quality extra virgin olive oil.

Can I make mayo using a food processor or blender?

Absolutely. Start with the egg yolks and slowly drizzle in the avocado oil to allow the mixture to emulsify. Then add the mustard, vinegar, and salt to taste.

Making mayo in a bowl

Top Tips

Use good quality eggs

Use pasture-raised eggs or other high-quality eggs for the best-tasting mayo. High-quality eggs are full of all kinds of vitamins and omega 3s.

Storage

Fresh homemade mayo can safely last up to four days in the fridge.

Store in a glass container or jar.

Instructions

Start by whisking the egg yolks, salt, and mustard and slowly drizzle in the oil while whisking continuously until the mixture emulsifies and becomes thick and creamy. Then add the lemon juice or vinegar to the bowl and mix. 

You’ll notice that the mayo will lighten once the acid hits the emulsion.

Try these Pasta Salad recipes:

Southern-Style Macaroni Salad

Creamy Tuna Pasta Salad

Mayo in a jar

Homemade Mayo with Avocado Oil

Print Recipe
Tangy and homemade mayonnaise.
Course Sauce
Cuisine American
Keyword low-carb, Low-Glycemic, Mayo from scratch, Mayo Recipe, Mayonnaise
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Servings 10 people
Calories 390

Equipment

  • 1 Mixing Bowl
  • 1 Whisk

Ingredients

  • 2 Whole Egg Yolks
  • 2 Cups Avocado Oil
  • 1 tbsp Vinegar
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 2 tsp Yellow Mustard

Instructions

  • Step 1
    Crack eggs, carefully separate the egg yolks, and place them in a mixing bowl. Mix the eggs with the mustard and salt.
    Most importantly, start by incorporating the oil a few drops at a time to prevent the mixture from separating. Place the bowl on a nonskid surface and whisk briskly while adding drops of the oil at a time.
    The mixture will slowly emulsify and thicken. Once this happens, you have graduated to level 2. In level 2, you can be generous with the oil and add more of it faster.
  • Step 2
    Continue whisking until all of the oil has been incorporated. Then add the vinegar and lemon juice and mix. This will brighten the mayo, and voila.
    Store the mayo in a container with a lid and store it in the refrigerator for up to a week.

Notes

Perfect mayo for your sandwiches and pasta salads. 

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