The Bluster and the Burrow
Avocado Oil Mayonnaise Recipe
This homemade avocado mayo is velvety, flavorful, and ready in minutes using an immersion blender—no fancy equipment or culinary degree required. Made with real ingredients and a pasteurized egg, it's the perfect base for dressings, spreads, and dips that feel as good as they taste.
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Equipment
Ingredients
- 1 whole egg
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- 1 cup avocado oil
Instructions
- In a tall container, add 1 whole egg, 1 tablespoon lemon juice or white vinegar, 1 teaspoon Dijon mustard, and ¼ teaspoon salt in that order. The egg needs to be at the bottom.
- Add 1 cup avocado oil on top.
- Place your immersion blender all the way to the bottom of the cup.
- Turn the blender on and hold it at the bottom of the cup. Do not move for about 20 seconds.
- When the mixture goes from oil to a thick white color, slowly lift the immersion blender up and down to incorporate all of the oil into the egg.
- When the entire container is consistently mixed, turn off the blender.
- It’s ready to be transferred to another bowl or used.
Notes
If your mayo breaks, refer to the post for how to fix it.
Nutrition
Calories: 1993kcal | Carbohydrates: 1g | Protein: 6g | Fat: 222g | Saturated Fat: 27g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 156g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 699mg | Potassium: 68mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 241IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 1mg
