Easy Homemade Avocado or Olive Oil Mayo

Thick, creamy homemade mayo is easier than you might think! This immersion blender version takes just a few minutes, with five simple ingredients and no slow drizzle of oil required.

Use it in chicken salad, deviled eggs, sandwich fillings, or as the base for your favorite creamy dips!

Prep time: 5 minutes

Makes: Approximately 1¼ cups

Ingredients

• 1 large pasteurized whole egg (for food safety it MUST be pasteurized)

• 1 cup (240 ml) avocado oil or mild, light-tasting olive oil

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard
• ¼ teaspoon fine salt, plus more to taste

Instructions

1. Choose the right jar. Use a tall, flat-bottomed container just wide enough to fit the head of your immersion blender. A wide bowl won’t work as reliably.

2. Add the ingredients. Add the pasteurized egg, lemon juice, Dijon, and salt. Pour the oil on top and let the egg settle at the bottom.

3. Position the blender. Place the blender head flat against the bottom, over the yolk.

4. Blend without moving. Blend on high, keeping the head at the bottom until a thick, pale layer of mayo forms underneath it, usually about 10–20 seconds.

6. Slowly lift. Gradually raise and tilt the blender to draw the remaining oil into the mayo. Stop once everything is thick and creamy.
7. Adjust to taste. Stir in extra salt or lemon juice if desired. For a thinner consistency, stir in water one teaspoon at a time.

Tips for Creamy Mayo

• The narrow container matters! The blender needs to pull the oil gradually into the egg mixture.

• Don’t lift too soon. Wait until you see a thick layer forming at the bottom.

• Choose a mild oil. Avocado oil keeps the flavor neutral. If using olive oil, choose light-tasting olive oil; extra-virgin can make the mayo taste strong or bitter.

• Check the egg label. It must say “pasteurized”—organic or free-range does not mean pasteurized.

Storage

Transfer to a clean, sealed container and refrigerate immediately at 4°C/40°F or below. Use within 3–4 days and always scoop with a clean utensil.

Because this recipe contains uncooked egg, use a pasteurized egg. Lemon juice does not replace pasteurization.

Save this recipe for your next batch of homemade mayo!