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Once you make this easy Homemade Avocado Oil Mayonnaise, you will never go back to the store-bought kind again!
Okay, I know mayonnaise is one of those things that people either love or they hate. Personally, I was never really a fan for many years. I found most mayonnaise to have a strange taste, and it just wasn't something that appealed to me. This mayo changed my perspective on this love or hate condiment.
Want to know a weird fact about mayonnaise?
Mayonnaise can contain grains! Yes, you read that right. Have you ever looked at the ingredients on the back of a traditional jar of mayonnaise? A lot of conventional mayo brands use vinegar, which traditionally is grain-based. This means that they can be made from ingredients such as corn, rye, barley, and even wheat. So if you are following a gluten-free or grain-free diet and consuming traditional mayonnaise that does not specify the sources of the ingredients of things commonly in them, like the vinegar, you could be consuming ingredients that you are trying to avoid.
Always be sure to check the labels if you buy mayonnaise to make sure it is gluten-free.
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This mayonnaise comes together really fast! Like under 3 minutes fast! It takes five simple ingredients a wide mouth glass or mason jar. It's important to note that you need a wide-mouth glass or jar because this recipe uses an immersion blender.
Ingredients in Homemade Mayo
- Avocado Oil
- Lemon Juice
- Apple Cider Vinegar
- Dijon Mustard
- Salt (optional)
How to Make Homemade Mayo
- Put all of the ingredients into a wide mouth glass or wide mouth mason jar.
- Place the immersion blender in the mixture over the egg yolks, which should have sunk to the bottom of the mix.
- With the immersion blender in the jar, over the yolks, turn the immersion blender on high. DO NOT move the immersion blender until the eggs have started to become creamy.
- Leave the immersion blender still until the mixture starts to come together and thicken. Once that has happened, slowly move the immersion blender up in the jar until the entire mixture has become pale and creamy, resembling mayonnaise consistency.
This recipe yields about 2 cups worth of mayonnaise.
Does this mayonnaise recipe actually taste like mayo?
NO, it tastes better! This mayonnaise doesn't have that weird after-taste that most conventional mayo you will find on traditional grocery aisles. My husband used only to want to buy the Kraft brand mayonnaise for the longest time. Can I blame him? No, not really, because it's what he grew up on that.
This is the mayonnaise that I use for 95% of all the mayo used in our house.
Occasionally I will buy the Primal Kitchens Mayo. It is an excellent grain-free mayo. (They use beet vinegar in their mayonnaise).
How to Use this Mayo?
You can use this mayonnaise just like you would any other mayonnaise. Whether you use it to make a gluten-free sandwich, use it in a recipe, or even use it as a base to create something entirely new. The possibilities are endless.
How to Store this Mayonnaise
If you use a wide-mouth mason jar to make your mayo, just put the lid on and store it in the fridge. If you are using a food processor, transfer the mayonnaise to a sealed jar or container and store it in the refrigerator. This mayonnaise lasts about a week or so in the fridge. Although it never lasts that long in our house before it gets eaten.
Recipes that Use Homemade Mayo
Homemade Avocado Oil Mayo
- Immersion Blender or Food Processor
- 2 Large Eggs
- 2 C Avocado Oil
- 1 TBS Lemon Juice
- 1 TBS Apple Cider Vinegar
- 1 teaspoon Dijon Mustard I use 365 Brand from Whole Foods
- ½ teaspoon Salt
- Once this happens, slowly move the immersion blender upward in the jar, until the entire mixture has become pale, creamy, and resembles mayonnaise consistency.
- Put the eggs, lemon juice, apple cider vinegar, and spices into a high powdered food processor.