Learn to make homemade avocado mayo with a few simple ingredients. This recipe can be whipped up quickly anytime you may need a little bit of mayo!

Why make homemade avocado mayo?

We love a good, homegrown tomato sandwich in the summer time, but I’ve always been hesitant to eat them because I do not like mayonnaise from the store. It is full of unnecessary ingredients like harmful oils, modified corn starch, high fructose corn syrup, preservatives, and natural flavors (Source).

The most common oil used in mayonnaise is soybean oil. This oil is so prevalently used in the American diet that its overuse can cause many health concerns. Some of these include higher obesity rates, harmful effects to the liver, and a rise in cholesterol levels (Source).

I previously discussed the harmful effects of the ingredient “natural flavors” in this post. Natural flavors are hidden in so many processed foods that we are accustomed to simply overlooking it. However, many hidden chemicals are hidden behind those two little innocent words.

This  homemade avocado mayo is so simple to whip up, I’d much rather serve it to my family than mayo with the ingredients above! Your body will definitely   thank you!

Is homemade avocado mayo difficult to make?

I had heard that mayo was a tricky condiment to make, therefore never ventured into attempting it. However, it has only 5 ingredients with an optional ingredient to preserve it for an extended time period. This recipe could not be easier!

Is raw egg safe to consume in this homemade avocado mayo?

We get our eggs from my parent’s hens (within the next year, we hope to have our own coop). Since we know where they are sourced, the raw egg does not bother us. I would recommend a farm fresh egg to use in this recipe.

Is the avocado oil necessary in this recipe?

This recipe calls for 1/2 cup avocado oil and 1/2 cup olive oil. Honestly, you can a full 1 cup of one or the other and it won’t taste much different. I enjoy the benefits of avocado oil and like to use equal parts of each type of oil in my recipe.

How long does homemade avocado mayo last?

Without the optional ingredient, whey, this mayo is only safe to eat for 3-4 days when refrigerated. However, I always add whey to my mayo and it will last up to a month in the fridge. The whey will ferment on the counter for 24 hours which preserves it for much longer. I get whey from straining off my Instant Pot raw milk yogurt, but you can totally leave this ingredient out. If you don’t have whey, just eat the mayo within.a few days.

tools needed to make homemade avocado mayo

Wide mouth mason jar

Immersion Blender

Measuring cups/spoons

Ingredients

2 TBSP lemon juice

1/2 tsp salt

1 egg

1/2 cup olive oil

1/2 cup avocado oil

Pinch of Dill

Pinch of Pepper

How to make Homemade Avocado Mayo

1. Add the ingredients into the mason jar as listed above. This helps to ensure that the egg falls to the bottom of the jar and separates from the two oils.
2. Wait about 2-3 minutes to insure the egg is fully separated.
3. Next, place the immersion blender at the very bottom of the jar, slowly moving it upwards as you blend.
4. Continue to blend until the egg is fully incorporated. This takes about 1-2 minutes.

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