Easy homemade mayo with avocado oil

Homemade mayo with avocado oil is a creamy and tangy condiment that can add 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.


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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!


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

  • Egg yolks – preferably pastured eggs or farm fresh eggs for a nutritious and incredibly delicious mayo.
  • Lemon juice or vinegar – the acidity in these two ingredients slightly cooks the raw egg yolk and turns mayo a lighter color.
  • Dijon or Yellow Mustard – for flavor, you can do without if you’re not a fan of mustard.
  • Salt – to amplify the taste.
  • Avocado oil – avocado oil is a good quality source of fat and the perfect replacement for a mayo without soybean oil.

Tip! Use a mild oil. In this case, I made this homemade mayonnaise with avocado oil because it’s a healthier option.

Making mayo in a bowl

What Is The Emulsification Process?

You may wonder, how do the egg yolks and oil turn into mayo? When a fat like a yolk and a liquid like vinegar are whisked together they create a semi-stable mixture like mayo.


Does avocado oil mayo taste differently?

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?

Use a mild oil. I prefer avocado oil, but you can also make an olive oil mayo.

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.

Top Tips for the Best Mayo

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.

Initially, add the oil slowly.

To prevent the mayo from breaking, add the oil in initially into drops to allow the egg and oil to emullsify. Once the initial emulsification process occurs and you have a stable base, adding oil can happen much faster.


Fresh homemade mayo can safely last up to four days in the fridge. I recommend glass containers rather than plastic for a longer, fresher, and more stable shelf life.


Tip! Use a handheld mixer or whisk.

Using a handheld mixer, start by mixing the egg yolks, and very slowly add drops of oil to the yolks while mixing. Continue to add drops unit the mixture emulsifies and becomes thick and creamy.

Then continue mixing while adding in the remaining oil.

Then add the mustard, lemon juice or vinegar, and salt to the mayo and mix. 

The vinegar or lemon juice will provide the acidity to turn the combination of egg yolks and oil into a lighter shade.

Try using your freshly homemade mayo in these recipes:

Southern-Style Macaroni Salad

Creamy Tuna Pasta Salad

Chimichurri Aioli

Chimichurri aioli with platano chips on a baking dish
Chimichurri aioli with platano chips
Mayo in a jar

Homemade Mayo with Avocado Oil

Print Recipe
Homemade mayonnaise.
Course Sauce
Cuisine American
Keyword low-carb, Low-Glycemic, Mayo from scratch, Mayo Recipe, Mayonnaise
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 11 minutes
Servings 12 people
Calories 390
Author Olga Muñoz


  • 1 Mixing Bowl
  • 1 Handheld Mixer


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


  • Step 1
    Crack eggs, carefully separate the egg yolks, and place the yolks in a mixing bowl.
    Tip#1 Place the bowl on a wet paper towel to prevent it from slipping.
    The first minute is crucial. Most importantly, start by incorporating the oil a few drops at a time to prevent the mixture from separating.
    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
    Tip #2 Add the seasoning at the end to prevent the seasoning from affecting the emulsification process.
    Continue mixing until all of the oil has been incorporated. Then add the salt, mustard, 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.


Perfect mayo for your sandwiches and pasta salads. 

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