Homemade Avocado Oil Mayo for Simple, From-Scratch Cooking

Homemade mayo is easier than you may think, and it can be just as safe, even tastier, and healthier than the store bought ones!

Sometimes when you start making things from scratch instead of buying them at the store, there is a transition period where you have to get used to your favorites being just slightly different. Whether that is taste, texture, or shelf-life, sometimes homemade takes a little getting used to before you think its even better than store bought. Well, not with this homemade mayo! This recipe tastes, dare I say, even better than Best Foods mayo! The consistency is the same after refrigeration too! And by using pasteurized eggs, the shelf life and safety all measures up.

Warning: homemade mayo may leave you wondering, “what else can I make from scratch instead of buying!?”

So, are you ready to elevate your condiment game with a homemade mayo that rivals even the best store-bought versions? Look no further than this simple and delicious recipe for avocado oil mayo. Made with whole eggs, avocado oil, and a few flavorful seasonings, this mayo is thick, creamy, and tastes just like the popular brands you know and love. Plus, with easy-to-follow instructions for both immersion blender and food processor/blender methods, you’ll have perfect mayo in no time, even if you don’t have an immersion blender on hand. Let’s dive into the recipe and discover how easy it is to create your own creamy condiment at home.

Why Make Your Own Mayo at Home?

Before we dive into the recipe, let’s talk about why making your own mayo at home is worth it. Not only does homemade mayo taste fresher and more flavorful than store-bought versions, but it also allows you to control the quality of ingredients. By using whole eggs and avocado oil, you can avoid the additives and preservatives (and unhealthy oils) often found in commercial mayonnaise, making this homemade version a healthier choice for you and your family. Plus, it’s surprisingly easy to make and can last in the fridge for weeks, although it’s so delicious you’ll likely use it up quickly!

The Key Ingredients for the Tastiest Homemade Mayo:

To make this homemade avocado oil mayo, you’ll need the following ingredients:

• 2 whole eggs (farm fresh or pasteurized, find out how to pasteurize your eggs at home here)
• 2 cups avocado oil (I’ve heard extra light olive oil is good too, but I haven’t tried it)
• 1/2 teaspoon ground mustard
• 1 teaspoon salt
• 1/2 teaspoon vinegar
• 1-2 tablespoons fresh lemon juice (I use 2 tablespoons)

Instructions Using an Immersion Blender (the easiest way to make homemade mayo):

1. In a tall, narrow container (such as a mason jar), add 2 raw eggs, 1 teaspoon of salt, 1/2 teaspoon of ground mustard, 1/2 teaspoon of vinegar, 2 tablespoons of lemon juice.
2. Insert the immersion blender all the way to the bottom of the jar.
3. Start blending on low speed and gradually increase to high speed while slowly pouring in 2 cups of avocado oil.
4. The mixture will begin to thicken. Keep blending until all of the oil is emulsified and the texture is smooth and creamy.
5. Taste and adjust seasoning if necessary.
6. Refrigerate and enjoy! The texture will thicken up a bit after refrigerating and will even more closely resemble store bought mayo!

Instructions Using a Food Processor/Blender:

1. In the bowl of a food processor or blender, add the whole eggs, salt, ground mustard, vinegar, and lemon juice.
2. With the processor/blender running, slowly drizzle in the avocado oil until the mixture thickens and emulsifies.
3. Continue blending until the mayo is thick and creamy.
4. Taste and adjust seasoning if necessary.
5. Transfer the mayo to an airtight container and refrigerate.

How to make homemade mayo video:

How to Pasteurize Eggs at Home for Safe Homemade Mayo:

If you’re concerned about using raw eggs, you can pasteurize them at home using a sous vide machine. Set the water bath to 135°F (57°C) and submerge the eggs for 90-120 minutes. This will kill any harmful bacteria while keeping the eggs raw. (We love our sous vide for so many things, especially cooking vacuum sealed food straight from the freezer.. it saves us so much time! I highly recommend this appliance for every kitchen!)

Buying Pasteurized Eggs:

If you prefer not to pasteurize eggs at home, you can purchase pasteurized eggs at many grocery stores. Look for eggs labeled as “pasteurized” or “safely pasteurized” in the egg section.

Storage Instructions:

Homemade avocado oil mayo can last in the fridge for 4-6 weeks if using pasteurized eggs. If not using pasteurized eggs, consume within a week to avoid any risk of foodborne illness.

Serving Suggestions:

Now that you have your homemade mayo ready, here are some delicious ways to enjoy it:

• Spread it on sandwiches made with our homemade lunch meat and same-day sourdough sandwich bread for a flavorful and satisfying meal.
• Mix it with herbs and spices to create creamy dressings for salads or drizzle over grilled meats and vegetables.
• Use it as a base for marinades or dipping sauces for chicken, seafood, or veggies.

In conclusion, making your own avocado oil mayo at home is a simple and rewarding process that yields a deliciously creamy condiment perfect for any meal. With just a few ingredients and easy-to-follow instructions, you can enjoy the fresh taste of homemade mayo whenever you like. Say goodbye to store-bought mayo and hello to homemade goodness! Don’t forget to pin this recipe to come back to anytime you need to whip up more homemade mayo!

See you next time!

Print Pin

Easy DIY Avocado Oil Mayo

Best foods copycat, but healthier!

Prep Time 5 minutes minutes

Ingredients

• 2 whole eggs farm fresh or pasteurized, find out how to pasteurize your eggs at home here
• 2 cups avocado oil I’ve heard extra light olive oil is good too, but I haven’t tried it
• 1/2 teaspoon ground mustard
• 1 teaspoon salt
• 1/2 teaspoon vinegar
• 1-2 tablespoons fresh lemon juice I use 2 tablespoons

Instructions

• In a tall, narrow container (such as a mason jar), add 2 raw eggs, 1 teaspoon of salt, 1/2 teaspoon of ground mustard, 1/2 teaspoon of vinegar, 2 tablespoons of lemon juice.
• Insert the immersion blender all the way to the bottom of the jar. If using a food processor or blender instead, see notes in the post above!
• Start blending on low speed and gradually increase to high speed while slowly pouring in 2 cups of avocado oil.
• The mixture will begin to thicken. Keep blending until all of the oil is emulsified and the texture is smooth and creamy.
• Taste and adjust seasoning if necessary.
• Refrigerate and enjoy! The texture will thicken up a bit after refrigerating and will even more closely resemble store bought mayo! Don't forget to pin this to save for later!