Homemade Avocado Oil Mayonnaise
This homemade avocado oil mayonnaise is a game-changer for your summer cooking, bringing a rich, velvety texture and clean, wholesome flavors right into your kitchen. Combining a fresh egg with the smooth richness of avocado oil and a bright splash of fresh lemon, this recipe is a masterclass in how a few simple, high-quality ingredients can create an unforgettable, versatile condiment. It is absolutely ideal for tossing into a classic summer potato salad or a crisp, refreshing chicken salad.
Homemade Avocado Oil Mayonnaise
Serving
Yields approx. 1 cup (300ml)
Ingredients
1 large egg (at room temperature)
300ml premium avocado oil
1 fresh lemon, juiced (approx. 1–2 tablespoons)
A pinch of fine sea salt
APPROX. Timing
Preparation time: 5 minutes
Emulsifying time: 2 minutes
Instructions
Prep the Temperature: Ensure your egg is at room temperature before starting. This is the ultimate secret to a flawless emulsion! Crack the egg directly into the bottom of a tall, narrow jar or beaker (the container that comes with an immersion blender is ideal).
Layer the Ingredients: Pour the avocado oil carefully over the egg. Add the fresh lemon juice and a pinch of salt. Let the ingredients settle for a minute; you want the egg to sit undisturbed at the very bottom beneath the oil.
The Immersion Technique: Place your stick/immersion blender all the way to the absolute bottom of the jar, right over the egg yolk.
The Blend: Turn the blender on high speed and do not move it for the first 10 to 15 seconds. You will see a creamy white emulsion instantly form and begin to rise at the bottom.
The Slow Lift: Once the base is thick and white, slowly tilt and lift the blender upward to pull the remaining avocado oil down into the mixture. Continue blending in an up-and-down motion for another 10–20 seconds until the mayonnaise is completely uniform, thick, and luxurious.
Taste and Store: Give it a quick taste and adjust with an extra drop of lemon or a pinch of salt if desired and black pepper. Spoon into a clean glass jar, cover tightly, and store in the refrigerator.
Tips and Variations
Make it Ali Oli: For a phenomenal twist, add 1 grated or finely minced garlic clove to the jar before blending. This transforms your mayo into a vibrant, traditional Spanish ali oli—perfect for spreading on crusty bread or serving alongside grilled seafood.
Chili Lime (Tajín style): Swap the lemon for lime juice and mix in 1 teaspoon of Tajín seasoning or lime zest for a bright, tangy Mexican-inspired twist.
Smoked Paprika & Cumin: Blend in 1/2 teaspoon of sweet Spanish paprika and a pinch of ground cumin to lean into those Mediterranean coast flavors you love.
Summer Salads: Use this fresh batch as the creamy base for a cool potato salad with fresh scallions or dill and celery, or a roasted chicken salad where you can also add crisp celery and green onions.
Why Do I Prefer to Make my Own Homemade Mayonnaise?
100% Pure Ingredients: Most supermarket mayos—even those labeled "Made with Avocado Oil"—are sneaky blends primarily made of cheap, inflammatory seed oils like soybean or canola. Homemade ensures you get 100% clean, heart-healthy monounsaturated fat.
Zero Chemical Fillers: Factory mayo uses water fillers, starches, xanthan gum, and chemical preservatives (like Calcium Disodium EDTA) to stay shelf-stable for years. Yours uses a completely natural emulsion preserved only by fresh lemon juice.
Superior Flavor & Texture: Commercial mayo tastes flat and processed. Your fresh batch uses a whole egg and pure oil to create an incredibly rich, velvety mouthfeel that brings variations like fresh herbs or garlic ali oli vividly to life.
Mindful Calories: Because it is made of pure, wholesome oil without watered-down fillers, it is highly nutrient-dense and calorie-rich (about 100–120 calories per tablespoon). It is incredibly good for you, but if you are managing a strict daily calorie limit, a little goes a long way in delivering long-lasting energy and satisfying, healthy fats!
Keep in mind: Because it has no heavy chemicals, your fresh batch contains zero preservatives and will last 1 to 2 weeks in the fridge!
Ingredients’ Goodness
Egg: A powerhouse of complete protein and healthy fats, providing essential choline, which supports brain health, memory, and cellular metabolism.
Raw Egg Consideration: Because this homemade mayonnaise uses a raw egg, there is a very small risk of Salmonella. For most healthy adults, this isn't a major concern. However, if you are making your summer potato or chicken salads for individuals with sensitive immune systems, young children, or someone who is pregnant, you can easily make the recipe 100% safe by purchasing pasteurized shell eggs from the supermarket.
Avocado Oil: A spectacular swap for highly processed seed oils. It is loaded with heart-healthy monounsaturated fats (specifically oleic acid) and lutein, an antioxidant that promotes eye health. It helps reduce inflammation while keeping your energy steady.
Lemon: Packed with vitamin C, citric acid, and active bioflavonoids. The natural acidity not only cuts through the richness of the oil to balance the flavor, but it also aids digestion and boosts immune defense.
Sea Salt: Contains essential trace minerals that help balance electrolytes and enhance the natural flavors of the healthy fats without artificial additives.
