I’ve been making homemade mayo for years, but only recently starting making avocado oil mayonnaise. I hadn’t tried it before because avocado oil can be pricey, and making homemade mayo uses a lot of oil. Spending $30 on a bottle that would make four or so jars of mayo seemed a bit absurd. I like my homemade mayo, but not that much.
But then something really exciting happened: I found two sources of inexpensive, high quality avocado oil. Both Costco and my local discount grocer, Grocery Outlet, sell avocado oil for around $12 per liter! I can totally get behind this price.
Welcome to your mid-thirties, where good deals on ingredients are the highlight of your month.
Why Homemade Mayo?
If you’re wondering why I bother with making my own mayo when it’s really easy to buy a jar of it at the store, let me share.
Most store-bought mayos are made with vegetable oils.
Not sure why this matters? Read about why I try to avoid vegetable oil at home. When you make your own mayo, you can pick whatever oil you want, and choose a healthier option than what is in most store-bought varieties. Avocado is my current favorite, though I’ve seen others use macadamia nut or high oleic sunflower oil.
For years I used light tasting olive oil, but as I’ve read more and more about olive oil corruption and how most of the 100% olive oil we’re sold is actually mixed with seed oils, I decided to make the switch to avocado oil. I have a great brand of olive oil that I love, but they don’t offer an extra light tasting option. You can use regular olive oil, but most (including me) find that the taste is too strong and it overpowers the mayo.
Homemade mayo tastes really good.
I didn’t start making mayo for the sake of having mayo. I’ve never been a big fan, and instead tried making it to use in other sauces and dips. But the first time I made it, I found that homemade mayo is a totally different condiment from store-bought. I challenge you to not lick the spoon when you are done making it.
It’s easy and quick to make your own mayo.
My recipe takes about three minutes, uses one mason jar (in which you can store the mayo), a stick blender, and a couple of measuring spoons, and has only five ingredients. You can make this faster than you can go to the store and buy mayo. Which I know is a ridiculous statement because you have to go to the store anyway, but trust me that this is super easy and worth trying.
You can do all the things with homemade mayo.
This is really the subject of another post all together, but avocado oil mayo is incredibly versatile. You can use it as regular old mayo on a sandwich or to make tuna or egg salad (with Instant Pot hard boiled eggs, of course!). You can use it as the base for dips, sauces, and dressings. We have these two on repeat right now.
1) A half and half mix of mayo and honey mustard, perfect for dipping meatballs or cut up veggies (totally toddler approved).
2) Mayo + lime juice + a few jarred jalapeno rings. The amount of lime juice determines if it’s a dip or a salad dressing.Intimidated by homemade mayo? This avocado oil mayo is easy to make and full of healthy fats. Click To Tweet
But what about the raw eggs?
Yes, homemade mayo uses raw eggs. The great Julia (from whose recipe I started with to come up with mine) did it this way, as have many before her and many after. My philosophy is that when I know where my eggs come from and I’m satisfied with their quality, I have no problem using and consuming raw eggs.
If you are concerned, here are a few options:
- Buy pasteurized eggs at the grocery store. Not every store sells them, but I have seen them at my local Safeway.
- Pasteurize your own eggs to use in homemade mayo. Like the disclaimer below the instructions, I can’t guarantee this eliminates all risk. I used this method when I was pregnant and wanted mayo. Which was like every day.
- Choose store-bought mayo that is made with quality fats. This mayo tends to be pricier, which is why I go for homemade, but there are a few brands out there using quality ingredients. My favorites are Sir Kensington’s and Primal Kitchens. Sir Kensington’s also makes a vegan option for those who can’t or don’t do eggs.
Tips for Perfect Avocado Oil Mayo Every Time
Homemade mayo is made by emulsifying lemon juice, eggs, and oil. The first time you see that emulsion come together, you’re going to feel like a kitchen badass. Like Julia reincarnated.
You can create an emulsion with a stick blender in a mason jar (my favorite), a food processor, a regular blender, or by hand. But don’t do it by hand. I’ve tried – because in my head this makes me a super mayo badass – and it’s never worked.
On the flip side, the first time an emulsion doesn’t happen, you’re going to feel like a failure. Sometimes, it just doesn’t happen. Whether your ingredients were not the right temp, the oil wasn’t poured slowly enough, or the mayo gods just weren’t in your favor, it’s super sad.
I’ve made this recipe probably thirty times and had it fail once. Given those stats, I feel pretty good about giving you my tips for a lovely, emulsified avocado oil mayonnaise every time.
- Room temperature ingredients! You need all your ingredients to be at room temp for emulsion success. I try to remember to take an egg out of the fridge in the morning to make mayo in the afternoon. If you’re using bottled lemon juice, you’ll want to bring that to room temp as well.
- Put a dishtowel under your mason jar. You don’t want your mason jar to slip and drench you in a cup of avocado oil. Trust me.
- Use a measuring cup that is easy to pour from. I like to use a simple glass measuring cup with a spout. Using a regular measuring cup with no spout is messy and makes the whole process difficult. You’ll need to pour the oil fast enough for it to not dribble down the side, which is too fast to create an emulsion.
- Pour. The. Oil. Slowly. I can’t repeat this enough. When I mean as slowly as you possibly can, I mean as slowly as you possibly can. It should take you a full two minutes to pour the remaining cup of oil. The slower the pour, the thicker your mayo. Too fast, no emulsion occurs.
- Don’t lift the stick blender until there is an emulsion. If this is your first time making mayo, it’s hard to tell. It will feel thicker once it’s emulsified. Some people say the blender makes a different noise when the emulsion happens, but I’ve never heard it. If you’re not sure, wait until you’ve poured all the oil and then very slowly start to move the blender up and down to incorporate any oil that’s hanging out on top.
If your emulsion doesn’t work, meaning that in the end you have more of a liquid than a nice mayo-like consistency, don’t throw out what you have. It’s mostly olive oil with a few seasonings, so turn it into a salad dressing by adding a little more lemon juice or apple cider vinegar.
Products Used For This Recipe
Stick Blender – One of my favorite kitchen tools. Perfect for making homemade mayo and delicious soups. Easier to clean up than the blender!
16oz Mason Jars – I love mason jars for pretty much everything. Make dressings and dips right in the jar with no extra dishes.
Glass Measuring Cup – A measuring cup with a spout makes slowly pouring oil for homemade mayo infinitely easier.
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