This easy Homemade mayo recipe is made with pantry staples, super simple, and so much better than store bought!
Stop settling for store-bought mayo with mystery oils and preservatives… Once you realize how easy it is to make creamy, thick, and healthy avocado oil mayonnaise in 60 seconds with an immersion blender, you’ll never go back! This farmhouse staple is the base for my favorite dressings, and the secret to the creamiest deviled eggs you’ve ever tasted.
Why I Use Avocado Oil
Even though You can technically make mayo with olive oil, I always reach for avocado oil… High-speed blending can actually make extra virgin olive oil taste bitter by breaking down its natural compounds. Avocado oil, on the other hand, stays perfectly mild and creamy, making a neutral base that lets the fresh flavors of your eggs and seasonings shine through without any odd aftertaste!
Troubleshooting: What to do if your Mayo doesn’t Thicken
Making mayo for the first time can feel like a high-stakes science experiment, but don’t worry—if your mixture stays liquid, you haven’t wasted your ingredients!
Why did’t it work? If your mayo is watery, it usually means the oil didn’t “emulsify” (mix) with the egg. This usually happens if:
- The jar was too wide: If the blender head isn’t hugging the sides of the jar, the oil escapes the blades too fast.
- You moved the blender too soon: Remember, you have to keep that immersion blender stuck to the bottom until you see white creaminess filling half the jar!
- The egg was too cold: Room-temperature eggs are just happier and more willing to thicken up.
The “Rescue” Method (Don’t throw it out!) If you have a jar of yellow liquid, here is how to save it:
- Pour the “failed” liquid into a measuring cup or separate bowl.
- Clean your jar and add one fresh room-temperature egg yolk (just the yolk this time) to the bottom.
- Place your immersion blender over the new yolk.
- Slowly drizzle the failed liquid back into the jar while the blender is running on high. It will grab that new yolk and start to thicken into a beautiful, velvety mayo almost instantly!
Homemade Avocado Oil Mayonnaise
Equipment
- 1 Immersion Blender
- 1 wide mouth mason jar
Ingredients
- 1 Large Egg at room temperature
- 1 cup Avocado Oil choose a high-quality, neutral-tasting oil
- 1 tbsp Lemon Juice or Apple Cider Vinegar
- 1 tsp Dijon Mustard helps stabilize the emulsion
- 1/4 tsp Sea Salt adjust to taste
Instructions
- The Jar Setup: Place the egg, lemon juice (or vinegar), dijon mustard, and sea salt into a wide-mouth pint mason jar or the tall beaker that came with your immersion blender.
- Add the Oil: Pour the avocado oil on top. Let the ingredients settle for about 30 seconds so the egg remains at the very bottom.
- Position the Blender: Lower your immersion blender into the jar until it is firmly touching the bottom, covering the egg.
- Emulsify: Turn the blender on high. Do not move or lift the blender. Keep it held tightly against the bottom for 20–30 seconds until you see white mayo starting to creep up the sides of the jar.
- Incorporate the Rest: Once the bottom half is white and thick, slowly tilt and lift the blender to pull the remaining oil from the top down into the mixture.
- Store: Use immediately or screw a lid on the mason jar and refrigerate for up to 2 weeks.
Notes
To ensure the immersion blender can grab the egg and start the emulsion immediately, you must add the ingredients to the jar in this order: The egg (first!) Lemon juice/Vinegar Mustard and Salt The Avocado Oil (poured gently on top)
Wait 30 seconds for the egg to settle at the very bottom before starting. 2. Use a Narrow Jar
The magic of the 60-second method happens when the blender head fits snugly in the jar. A wide-mouth pint mason jar is perfect. If the jar is too wide, the oil will bypass the blades before it can emulsify, leaving you with a watery mess. 3. Temperature Matters
While some say you can use cold eggs, room-temperature eggs are much more stable. If you forgot to take your egg out of the fridge, place it in a bowl of warm water for 5 minutes before cracking. 4. Neutral Oil is Best
Make sure your avocado oil is “refined” or “neutral.” Some avocado oils have a very strong, grassy flavor that can be overpowering in a mayonnaise. 5. Troubleshooting: What if it breaks?
If your mayo stays liquid and won’t thicken, don’t throw it away! Pour the failed liquid into a measuring cup. Add a fresh room-temperature egg yolk to your clean jar. Slowly drizzle the failed mixture back into the jar while blending with the immersion blender. It will come together perfectly!
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
