Avocado Mayonnaise

A simple recipe for easy homemade mayonnaise made with a blend of avocado oil, vinegar, lemon juice, mustard powder, white pepper, and salt.

Course Sauce

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 100kcal

Author Amee

1 large egg room temperature (very important!!) also use a pasteurized egg for food safety
1 tbsp fresh squeezed lemon juice (do not use bottled lemon juice here)
1 tbsp white vinegar
½ tsp mustard powder
¼ tsp white pepper
1 cup avocado oil
½-1 tsp kosher salt *I use a teaspoon- but we like it salty

Add the egg, lemon juice, vinegar, mustard powder, and white pepper to the bottom of the immersion-blender jar or any tall, narrow container that fits your blender head with a little extra room on the sides.
Gently pour the avocado oil over the mixture, and let it settle for 15 to 20 seconds – this separation helps the emulsion take hold instantly.
Place the immersion blender head at the bottom of the jar and blend on high without moving the blender at first – no pulsing! Once the bottom thickens and turns creamy, slowly lift and tilt the blender to incorporate the remaining oil.
Taste and season with salt to your liking, then transfer the mayo to an airtight container and store in the refrigerator.

Combine egg, lemon juice, vinegar, mustard powder, white pepper, and salt in the food processor and blend until frothy.
Using the drip hole in the top of the processor, drizzle the oil in a few drops at a time (do not rush this emulsion process...it will result in a liquid mess)
Once you have a good bit of drops mixed in, very slowly (I cannot over emphasize VERY SLOWLY) drizzle the oil down the tube little by little until all is mixed in and the mayo is nice and creamy.

Makes about 20 tablespoon-size servings
I prefer making mayo with avocado oil for its neutral flavor and consistency. Chosen Foods is my favorite brand. However, extra-light olive oil or a blend of light olive oil and avocado oil (which some readers have achieved great results with) works just as well. Just avoid extra-virgin olive oil. It’s too assertive and can taste bitter in mayo.