Avocado oil mayonnaise

    10 min

    Making your own mayonnaise lets you avoid added sugar that can be present in some brands. It also allows you to experiment with different oils until you find the flavour you like.

    5 people made this

    Serves: 16 

    • 1 large egg
    • 1 1/2 tablespoons lemon juice
    • 1/2 teaspoon mustard powder
    • 120ml light olive oil
    • 120ml avocado oil
    • 1/4 teaspoon ground white pepper (optional)

    Prep:10min  ›  Ready in:10min 

    1. Place egg, lemon juice and mustard powder into a food processor. Cover and blend until frothy; keep food processor running. Drizzle in olive oil and avocado oil, drop by drop, through the hole in the top until smooth and creamy. Season with white pepper. Refrigerate in a sealed container.

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    Reviews in English (12)


    I made this for the first time ever making mayonnaise today. My son and grandson are doing a 60 day Paleo style challenge though the cross-fit gym my son teaches at. I made it for the express reason of using in deviled eggs for Easter lunch. After tasting it and although good I felt it could be made better so I added a little salt, granulated garlic and optional white pepper. Just what it needed to compliment the deviled egg mixture for piping into the egg whites. My son is going to use the balance to make tuna salad lettuce wraps for my grandsons school lunch. Think of it as a Garlic Aioli spread. I would make again for sure.  -  30 Mar 2013  (Review from Allrecipes US | Canada)


    I like the recipe but loved it with a few tweaks. I used grapeseed oil instead of olive oil. It's light flavor really made it more light & fluffy & bright white like real mayo. I also added the white pepper, a pinch of sea salt, & a little ground garlic!!! Now this is wonderful & we will make this again!!  -  28 Jan 2014  (Review from Allrecipes US | Canada)


    I have made mayonnaise multiple times over the past year, and only with Free Range Eggs. It's the closest thing flavor-wise to the Best Foods (Helmans) mayonnaise out there. I make this mayo with Avocado oil because I don't care for the green color or intense flavor of the EVOO. It's very important to have all ingredients at room temperature. First drop a Free Range egg yolk or 2 into an Immersion Blender container and add 1/2 tsp salt to the yolk(s). Just let it sit while you prepare the other ingredients. It works better using just the yolk. Freeze the whites for other uses. An Immersion blender makes the whole process run smoother. In a small bowl/custard cup, combine 1Tbsp fresh lemon juice and 1Tbsp very warm water with 1 tsp Trader Joe's Dijon mustard - it really is the best, (Not dry mustard). Pour onto the egg yolk(s)/salt in container. Blend lightly. Now with Immersion Blender on low slowly add the 1 cup of Avocado oil to container making sure the blades are fully immersed in ingredients. Blend now with high speed spurts till mayo forms - less than 10 seconds. With two egg yolks used and salt added right at the beginning it works 9/10 times. Julia Childs stressed the importance of the salt and room temps to make everything work. If it fails, add 1/4 to 1/2 cup plain Greek yogurt and the following spices and make it into a salad dressing: 1/2 tsp dried chives, 1/2 tsp dried parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp salt  -  10 Oct 2015  (Review from Allrecipes US | Canada)