Making Avocado Oil Mayonnaise


Makes 1¼ Cups
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon sea salt
  • 1 cup avocado oil


  1. Crack the egg into the bottom of a tall glass jar. (You can also use a tall drinking glass, but make sure it’s wide enough for an immersion blender to fit. Do not use a bowl.)
  2. Add the mustard, vinegar, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
  3. Pour the oil on top. Again, do not whisk or stir.
  4. Carefully submerge an immersion blender into the bottom of the jar so that it’s right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
  5. Store the mayonnaise right in the jar, in the refrigerator, for 7 to 10 days.

  • The width of the jar or container is important. It should be just wide enough to fit the immersion blender, but narrow enough for the egg to sit at the bottom with the oil on top of it. Otherwise, the mayonnaise will not emulsify properly.
  • Any liquid oil will work for making this mayonnaise. I recommend avocado oil for its neutral taste, which will yield a mayonnaise that tastes most similar to commercial mayonnaise. Coconut oil will also work, but requires the egg to be at room temperature. Olive oil works as well, but you’ll taste its flavor in the final product.
  • If your homemade mayonnaise splits or doesn’t thicken properly, you can try to save it using an extra egg yolk or a tablespoon of mustard. Place the yolk or mustard into a clean bowl and whisk in just a bit of the mayonnaise. Once it starts to thicken, gradually whisk in the remaining mayonnaise.

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