Did you know how incredibly easy it is to make your own mayonnaise? All you need is 5 ingredients, an immersion blender and you have a delicious sauce in under a minute. This easy homemade mayonnaise with avocado oil is perfect for those who want a healthier, preservative-free alternative
Why is Homemade Mayonnaise Better?
As a general rule, I think that anything homemade is better than shop bought. As soon as food is made in industrial settings, there are additives and preservatives that are not always good for you. I prefer my food to be as natural as possible.
Some foods are really too difficult or time consuming to make from scratch at home. Mayonnaise, however is not one of these foods. This recipe will provide you with a delicious, healthy mayonnaise that is ready in a matter of minutes. Once I started making this recipe, I knew I would never buy ready-made mayo again!
Why Use Avocado Oil to Make Homemade Mayonnaise?
I have recently started to use avocado oil to make mayonnaise, partly because I find the flavours pair really well, but also because I have become aware of its health benefits. It is high in monounsaturated fat and vitamins and the oil is produced simply by pressing the avocados. This is preferable to other ‘vegetable’ oils such as sunflower, because they go through harsh industrial processes to extract the oil.
So, despite the fact that avocado oil is significantly more expensive than other oils, I prefer to use it for this type of recipe.
Equipment needed for Easy Homemade Mayonnaise with Avocado Oil
For this recipe, you will need:
- An immersion blender
- A 500 ml jar with an air tight lid
Ingredients needed to make Easy Homemade Mayonnaise with Avocado Oil
Here’s what you need for this easy homemade mayonnaise with avocado oil:
- 1 whole egg
- 250 ml avocado oil
- 2 tsp mustard
- 1 tbsp apple cidre vinegar or lemon juice
- 1/2 tsp salt
Egg
You will need a very fresh egg as it will not be cooked. I prefer to use organic eggs.
Avocado Oil
I prefer avocado oil to other oils for this recipe. You can also use olive oil, but be aware that that will result in a strong flavoured mayonnaise.
Mustard
I use Dijon mustard but you can use any mustard you like, as long as it is not too sweet.
Apple cidre vinegar or lemon juice
I usually choose to use vinegar but I prefer to use lemon juice if I am going to be serving the mayonnaise with fish, for example. You can experiment with other types of vinegar, although they may alter the final flavour of the mayonnaise.
How to make Easy Homemade Mayonnaise with Avocado Oil (Immersion Blender Recipe)
Immersion blender mayonnaise is such an easy recipe, but there are a couple of keys to success.
Crack your egg directly into you jar, add the mustard, the oil, the salt and the vinegar. Put your immersion blender in the jar, ensuring that it is touching the bottom. Turn the immersion blender on and, very slowly, pull it up until all of the oil is incorporated and you have a thick mayonnaise. Do not use the turbo setting if your immersion blender has one. It is very important that the egg is blended first and that the oil is incorporated bit by bit, which is why you should pull the immersion blender up slowly.
Why Use an Immersion Blender for Mayonnaise?
The main advantage of using an immersion blender to make mayonnaise is that it makes the process extremely quick and easy. Other methods include whisking egg yolks while adding the oil in a slow drizzle. If you add the oil to quickly the mayonnaise curdles. With the immersion blender method, however, you really cannot go wrong, it is an almost fail-proof method.
The only problem I have ever had with this method is the mayonnaise not being thick enough. This was because I did not add enough oil, as soon as I increased the amount of oil, I obtained the perfect consistency.
If, however, your mayonnaise is still not thickening, you can try adding another egg. Crack an egg into a clean jar and pour your runny mayonnaise on top. Repeat the process by putting the immersion blender in the bottom of the jar, blending the egg first and slowly pulling up the immersion blender. This usually solves the problem.
Homemade mayo, how long does it last?
If it is kept in an airtight container in the fridge, homemade mayonnaise with avocado oil will last up to a week.
Please be aware that, since it contains fresh eggs, it might go off quicker than that, so always do a visual and a smell test before using it.
Easy Homemade Mayonnaise with Avocado Oil Uses
The wonderful thing about homemade mayonnaise is that it can be used in so many different things. Here are some of my favourites:
- Tuna and mayonnaise (for sandwiches or on baked potatoes)
- Coleslaw (carrots, cabbage and apples thinly sliced and mixed with mayonnaise)
- Served with cold meats
- Served with braised leeks or other braised vegetables
Easy Homemade Mayonnaise with Avocado Oil Variations
This homemade mayonnaise also serves as a base for other sauces. This is where you can get creative and experiment with different flavours! Here are some ideas to get you started!
- Honey and mustard mayo – increase the amount of mustard to 1 tbsp and add 1 tsp of honey
- Herb mayonnaise – finely chop your favourite herbs and mix into the mayonnaise. I especially like chives, parsley and sage.
- Garlic mayonnaise – add a clove of crushed garlic to your mayo. This makes a very strong condiment that is excellent with meat.
- American sauce – that’s what they call it here in France, I’m not sure that that’s what it’s actually called! Add 3 tbsp of ketchup to your mayonnaise and stir. This gives you the perfect sauce for hamburgers!
So, next time you need some mayonnaise, will you give this Easy Homemade Mayonnaise with Avocado Oil a go? Let me know if you do, and what you served it with, I love to hear from you 🙂
If you like this recipe, you may be interested in these other condiment recipes here.
Are you looking to buy an immersion blender? This might be a good option for you, if you don’t have one already:
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Easy Homemade Mayonnaise with Avocado Oil (Immersion Blender Recipe)
Ingredients
- 1 whole egg
- 250 ml avocado oil
- 2 tsp mustard
- 1 tbsp apple cidre vinegar or lemon juice
- 1/2 tsp salt
Instructions
- Crack your egg directly into you jar, add the mustard, the oil, the salt and the vinegar.
- Put your immersion blender in the jar, ensuring that it is touching the bottom. Turn the immersion blender on and, very slowly, pull it up until all of the oil is incorporated and you have a thick mayonnaise. Do not use the turbo setting if your immersion blender has one. It is very important that the egg is blended first and that the oil is incorporated bit by bit, which is why you should pull the immersion blender up slowly.
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