This homemade avocado oil mayonnaise is smooth, rich, and made with just a handful of simple ingredients. If you’ve never made mayo from scratch before, this recipe is approachable, reliable, and incredibly rewarding. The result is a thick, creamy mayonnaise with a clean flavor that works beautifully in sandwiches, dressings, and dips.
Using egg yolks, mustard, lemon juice, and avocado oil, this mayo emulsifies into a silky, spreadable staple that tastes fresher than anything store-bought. Once you try it homemade, it’s hard to go back.
Why You’ll Love This Homemade Mayo
- Ultra-creamy, smooth texture
- Made with simple, real ingredients
- Neutral flavor thanks to avocado oil
- No preservatives or additives
- Perfect for sauces, dressings, and spreads
- Easy to customize with flavors
Ingredients
- 2 cups avocado oil
- 4 egg yolks
- 2 tablespoons mustard
- 2 tablespoons lemon juice
- Salt, to taste
Instructions
Step 1: Combine the Base
Place the egg yolks in a mixing bowl or food processor. Add the mustard, lemon juice, and a pinch of salt. Whisk or blend until the mixture is smooth and fully combined.
Step 2: Emulsify the Mayo
While whisking continuously or with the processor running, begin adding the avocado oil very slowly, starting with just a few drops at a time. This slow process is essential for proper emulsification. As the mixture thickens, gradually increase the flow of oil while continuing to mix steadily.
Step 3: Finish and Adjust
Once all the oil has been incorporated, the mayonnaise should be thick, creamy, and glossy. Taste and adjust the salt or lemon juice as needed. If the mayo is too thick, thin it slightly with a teaspoon of water or lemon juice until it reaches your desired consistency.
Tips & Variations
- Use room-temperature ingredients for best emulsification
- If the mayo breaks, start with a fresh egg yolk and slowly whisk in the broken mayo
- Add minced garlic for aioli
- Mix in fresh herbs for an herbed mayo
- Swap lemon juice for lime juice for a different citrus flavor
Storage
- Store in an airtight container in the refrigerator
- Use within 3–5 days
- Always use a clean spoon to keep it fresh
Final Thoughts
This homemade avocado oil mayonnaise is a simple kitchen staple that proves scratch-made doesn’t have to be complicated. With just a few ingredients and a little patience, you’ll have a creamy, flavorful mayo that elevates everything it touches.