On my busiest nights, having versatile condiments on hand makes all the difference, and I’m thrilled to share this one with you! This Homemade Mayo With Avocado Oil Creamy Emulsion Recipe will transform your everyday meals, bringing a silky texture and vibrant flavor that store-bought versions simply can’t match. It’s perfect for enhancing family sandwiches, creating healthy dips, or elevating your favorite dishes, giving you full control over every wholesome ingredient.

Ingredients
Crafting a Homemade Mayo With Avocado Oil Creamy Emulsion Recipe from scratch means controlling every delicious component, making it a perfect base for healthy meals.
Core Ingredients
- Avocado oil: 1 cup (240ml) — heart-healthy fat, neutral base for perfect mayo. I often grab light, neutral oil, but avocado is a favorite!
- Large egg yolk: 1 — essential for a rich, stable emulsion.
- Dijon mustard: 1 teaspoon (5ml) — tangy flavor, crucial emulsifier.
- White wine vinegar or fresh lemon juice: 1 tablespoon (15ml) — bright, acidic tang.
- Fine sea salt: 1/4 teaspoon (1.25g), or to taste — enhances all flavors.
Optional Add-ins & Smart Swaps
These optional add-ins can elevate your Homemade Mayo With Avocado Oil Creamy Emulsion Recipe, making it versatile for any dish.
- Fresh herbs: 1-2 tablespoons (dill, chives, tarragon) for gourmet flair; stir in finely chopped at the end.
- Garlic powder: 1/4 teaspoon, or tiny crushed garlic clove; or smoked paprika: 1/2 teaspoon, for depth.
- Avocado oil swap: Light-tasting olive oil can substitute (avoid strong-flavored oils that overpower).
Premium/Healthy Variations
- Use organic, pasture-raised eggs for richer yolks and vibrant flavor, enhancing your Homemade Mayo With Avocado Oil Creamy Emulsion Recipe for your family.
- Opt for organic, cold-pressed avocado oil for maximum health benefits and a cleaner profile.
- Ensure mustard is certified gluten-free and sugar-free, ideal for `low-carb meals` or `Whole30`-friendly options.
Seasonal & Freshness Notes
- Always prioritize the freshest eggs you can find; they yield the best emulsion and contribute to superior taste.
- If using lemon juice, make sure to use fresh, ripe lemons for that vibrant, natural tang.
Step-by-Step Preparation Instructions
Getting a perfect emulsion is easier than you think when you follow these steps precisely. This is my go-to method for quick, `family-friendly` condiments!
- Combine ingredients: In your immersion blender cup (a standard blender or food processor also works wonderfully), add the large egg yolk, Dijon mustard, white wine vinegar (or lemon juice), and fine sea salt. The mixture will look slightly pale and separated at this stage.
- Start blending: Begin blending these core ingredients for about 15-20 seconds until they are just combined and appear slightly frothy. The scent will be tart and mustardy.
- Slowly add avocado oil: With the blender running steadily, slowly drizzle in the 1 cup (240ml) of avocado oil in a very thin, continuous stream. You’ll notice the sound of the blender changing as the mixture begins to thicken. This gradual addition, taking 1-2 minutes, is the absolute key for a successful emulsion.
- Emulsify until thick: Continue blending and adding the oil until the mixture visibly thickens into a creamy, pale yellow Homemade Mayo With Avocado Oil Creamy Emulsion Recipe. This typically takes 2-4 minutes total; the texture will be thick enough to coat the blender blades and resemble store-bought mayonnaise. Brief Troubleshooting: If your mayo breaks (separates into oil and liquid), quickly add another egg yolk to a clean, separate bowl, then slowly re-incorporate the broken mayo into the new yolk while blending until it thickens again.
- Taste and adjust: Stop blending, taste the finished Homemade Mayo With Avocado Oil Creamy Emulsion Recipe, and adjust salt or acidity if needed with a tiny pinch of salt or a small squeeze of lemon juice. It should taste bright, balanced, and rich.
Inline Options: For a vegan version of this delicious condiment, try replacing the egg yolk with 2-3 tablespoons of aquafaba (chickpea brine) — it often works like magic! This Homemade Mayo With Avocado Oil Creamy Emulsion Recipe is excellent for `easy dinner ideas` and `meal prep recipes`; for those focusing on `low-carb meals`, this recipe is already ideal, just ensure any added mustard is sugar-free.
Best Times to Enjoy and Storage Tips
Perfect for Any Occasion
This versatile Homemade Mayo With Avocado Oil Creamy Emulsion Recipe is a fantastic addition to many meals. It makes healthy eating simpler and more delicious for your whole family.
- Family dinners: A healthier side for roasted chicken or fish.
- Weeknights: Elevate sandwiches, wraps, or use as a dip for fresh veggies.
- Holidays: Excellent in deviled eggs or creamy salads.
- School lunches: A wholesome spread for kid-friendly sandwiches.
Serving Pairings
There are countless ways to enjoy your fresh homemade mayo.
- Spread on whole grain toast or lettuce wraps.
- Dollop on grilled salmon or chicken.
- Mix into potato salad, coleslaw, or chicken salad.
- Use as a creamy base for homemade salad dressings.
Storage and Reheating
Store your Homemade Mayo With Avocado Oil Creamy Emulsion Recipe in an airtight container in the refrigerator for up to 5-7 days. Freezing is not recommended as it will alter the texture and cause separation, so always keep it chilled and fresh.
Health, Nutrition & Lifestyle Benefits of Homemade Mayo With Avocado Oil Creamy Emulsion Recipe
This homemade mayo is a fantastic source of healthy monounsaturated fats from avocado oil, with no unwanted additives, sugars, or preservatives. It truly supports a wellness-focused lifestyle.
- Supports heart health: Avocado oil is rich in beneficial monounsaturated fats.
- Sustained energy: Healthy fats help keep you feeling full and energized, perfect for quick meals.
- Whole30 and Keto-friendly: A perfect fit for specific dietary plans, making it great for low-carb meals.
- Naturally gluten-free and dairy-free: A clean choice for many dietary needs.
Easy healthy dinner ideas become even better with this simple condiment, and it’s a great healthy fat source for high-protein snacks. Quick meal prep recipes are simplified when you have this Homemade Mayo With Avocado Oil Creamy Emulsion Recipe ready.
How This Recipe Matches Everyday Goals
Making your own homemade mayo aligns with several practical home cooking goals, offering convenience and quality.
- Budget-friendly: Often more economical to make at home than buying premium store brands.
- Time-saving: Quick to prepare in under 5 minutes, perfect for busy schedules and meal prep recipes.
- Wellness-focused: You control every ingredient, ensuring a clean, wholesome condiment for your family.
- Versatile: Elevates countless dishes, from quick weeknight meals to gourmet sandwiches and high-protein snacks.

Pro Tips and Adjustments with Homemade Mayo With Avocado Oil Creamy Emulsion Recipe
Technique Refinements
Ensure all ingredients, especially the egg yolk, are at room temperature for the best emulsion. Drizzle the avocado oil very slowly at the start until the mixture begins to thicken for a stable Homemade Mayo With Avocado Oil Creamy Emulsion Recipe.
Seasoning and Spice Adjustments
Add a pinch of cayenne pepper for a subtle kick to your mayo. Mix in fresh crushed garlic to create a delicious homemade aioli, or a dash of smoked paprika for warmth and color.
Allergy-Friendly or Kid-Friendly Modifications
For a less tangy taste, reduce the amount of vinegar or lemon juice. If sensitive to mustard, a very small amount is still beneficial for stability, or try a mustard-free version with a bit more lemon juice (though it may be less stable).
FAQs
Q: Is Homemade Mayo With Avocado Oil Creamy Emulsion Recipe good for weight loss?
Yes, in moderation. Avocado oil provides healthy fats that promote satiety, helping you feel fuller longer. It’s a low-carb, wholesome choice, far superior to many store-bought options that contain unhealthy oils and sugars. This makes it a great part of healthy eating.
Q: Where to buy quality Homemade Mayo With Avocado Oil Creamy Emulsion Recipe ingredients?
Look for cold-pressed avocado oil at health food stores, specialty markets, or online. Source fresh, organic, or pasture-raised eggs from your local farmer’s market or grocery store for the best flavor and quality in your homemade mayo.
Q: Can I use Homemade Mayo With Avocado Oil Creamy Emulsion Recipe in meal prep plans?
Absolutely! It’s perfect for meal prep. Make a batch on Sunday to use in wraps, salads, or as a dip throughout the week. This makes quick meal prep recipes easier and healthier. I find it holds up beautifully for lunches.
Q: Why did my homemade avocado oil mayo break?
This usually happens if the oil is added too quickly or if the ingredients, especially the egg, are too cold. Ensure your egg yolk is at room temperature and drizzle the oil very slowly and steadily, especially at the beginning of the process.
Q: Can I make this mayo without an immersion blender?
Yes, a whisk and bowl work, but it requires more effort and a very steady hand for drizzling the oil slowly. A standard blender or food processor is also an excellent option for creating this Homemade Mayo With Avocado Oil Creamy Emulsion Recipe. I’ve definitely had weeks where my immersion blender was in the dishwasher, and a regular blender worked just as well, albeit with a bit more scraping from the sides.
Q: What’s the best type of avocado oil for homemade mayo?
Refined avocado oil has a neutral flavor, which makes it ideal for a classic mayo taste. Cold-pressed extra virgin avocado oil has a distinct avocado flavor that some prefer for a more pronounced taste.
Q: How can I make my Homemade Mayo With Avocado Oil Creamy Emulsion Recipe last longer?
Using pasteurized egg yolks can slightly extend the shelf life, but homemade mayo with fresh eggs is generally best consumed within 5-7 days. Always store it in an airtight container in the fridge for safety and freshness. I always make sure to label the container with the date; it helps me keep track for freshness.
Conclusion
Elevate your everyday meals with this simple, healthy, and delicious homemade condiment, perfect for family-friendly and low-carb meals. Give this Homemade Mayo With Avocado Oil Creamy Emulsion Recipe a try this week and taste the difference a fresh, wholesome ingredient makes! Save this recipe to your Pinterest board for all your future healthy eating inspiration.

Homemade Mayo With Avocado Oil Creamy Emulsion Recipe
- Total Time: 10 minutes
- Yield: about 1.25 cups (10 servings) 1x
Description
This homemade mayonnaise recipe uses avocado oil to create a silky, vibrant, and healthy creamy emulsion that’s perfect for sandwiches, dips, and elevating various dishes, giving you control over wholesome ingredients. It offers a neutral base and tangy flavor that’s superior to store-bought versions.
Ingredients
- 1 cup avocado oil
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar or fresh lemon juice
- 0.25 teaspoon fine sea salt, or to taste
Instructions
- Combine Ingredients: In your immersion blender cup (or standard blender/food processor), add the large egg yolk, Dijon mustard, white wine vinegar (or lemon juice), and fine sea salt. The mixture will look slightly pale and separated.
- Start Blending: Begin blending these core ingredients for about 15-20 seconds until they are just combined and appear slightly frothy.
- Slowly Add Avocado Oil: With the blender running steadily, slowly drizzle in the 1 cup of avocado oil in a very thin, continuous stream. This gradual addition, taking 1-2 minutes, is crucial for a successful emulsion.
- Emulsify Until Thick: Continue blending and adding the oil until the mixture visibly thickens into a creamy, pale yellow mayonnaise. This typically takes 2-4 minutes total; the texture will be thick enough to coat the blender blades and resemble store-bought mayonnaise.
- Taste and Adjust: Stop blending, taste the finished mayonnaise, and adjust salt or acidity if needed with a tiny pinch of salt or a small squeeze of lemon juice.
Notes
For a vegan version, replace the egg yolk with 2-3 tablespoons of aquafaba (chickpea brine). If your mayo breaks (separates), quickly add another egg yolk to a clean bowl, then slowly re-incorporate the broken mayo into the new yolk while blending until it thickens again. Always prioritize the freshest eggs and use fresh, ripe lemons for the best results. Store tightly covered in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Emulsifying
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (30ml)
- Calories: 195 calories
- Sugar: 0 g
- Sodium: 59 mg
- Fat: 22 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 19.2 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 19 mg
Keywords: Homemade Mayo, Avocado Oil, Creamy Emulsion, Condiment, Sauce, Healthy, Whole30, Low-Carb, Easy Dinner Ideas, Meal Prep