Homemade Mayonnaise Recipe in One Minute! (with avocado oil) Recipe

Introduction

This homemade mayonnaise recipe uses avocado oil for a light, creamy texture and a subtle, buttery flavor. Ready in just one minute with an immersion blender, it’s a quick and delicious alternative to store-bought mayo.

Ingredients

• 1 whole egg, room temperature
• 2 tsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1 cup avocado oil (or any neutral flavored oil)
• 1 tsp vinegar, optional (white wine vinegar, apple cider vinegar, etc.)

Instructions

1. Step 1: Make sure all ingredients are at room temperature. This is key for the mayonnaise to emulsify properly.
2. Step 2: In a tall, narrow container like the jar from your immersion blender or a wide-mouth mason jar, add the egg, lemon juice, Dijon mustard, sea salt, and optional vinegar.
3. Step 3: Pour the avocado oil into the jar on top of the other ingredients and let it sit for a few seconds so the oil separates and rests on top.
4. Step 4: Place the immersion blender firmly at the bottom of the jar and blend on high for about 20 seconds until the mixture starts to thicken.
5. Step 5: Slowly move the blender up and down to fully emulsify all the ingredients until you have a smooth, creamy mayonnaise.
6. Step 6: Remove the blender, stir the mayonnaise well, transfer it to a container with a lid, and refrigerate immediately.

Tips & Variations

• Using room temperature ingredients prevents the mayo from breaking or separating during blending.
• If you prefer a tangier taste, increase the lemon juice or add a bit more vinegar.
• Try different neutral oils like light olive oil, grapeseed oil, or sunflower oil for subtle flavor changes.
• For flavored mayo, stir in minced garlic, fresh herbs, or a dash of hot sauce after emulsifying.

Storage

Store the mayonnaise in an airtight container in the refrigerator for up to 7 days. Do not freeze, as freezing will cause the texture to break. Before using, give it a good stir if any separation occurs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender or food processor, but use a tall, narrow container if possible to help the mixture emulsify quickly. Blend on low to medium speed until thickened.

Is it safe to use raw eggs in homemade mayonnaise?

Using fresh, high-quality eggs reduces risk, but raw eggs can still carry Salmonella. Consider using pasteurized eggs if you’re concerned, especially for young children, pregnant women, or immunocompromised individuals.

Homemade Mayonnaise Recipe in One Minute! (with avocado oil) Recipe

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4.5 from 89 reviews

This homemade mayonnaise recipe uses avocado oil and an immersion blender to create a creamy, fresh mayonnaise in just one minute. It combines simple pantry ingredients and is emulsified quickly using room temperature components, resulting in a rich and smooth condiment perfect for sandwiches, dressings, and dips.

• Author: Felix
• Prep Time: 3 minutes
• Cook Time: 1 minute
• Total Time: 4 minutes
• Yield: About 1 cup 1x
• Category: Condiment
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 Whole Egg, room temperature
• 2 tsp Lemon Juice
• 1 tsp Dijon Mustard
• 1/4 tsp Sea Salt
• 1 C. Avocado Oil (or any neutral flavored oil)
• 1 tsp Vinegar, optional (white wine vinegar, apple cider vinegar, etc.)

Instructions

1. Prepare Ingredients. Ensure all ingredients are at room temperature to help the emulsion process work properly. This helps the mayonnaise blend smoothly without separating.
2. Add Base Ingredients. In the jar from your immersion blender or a tall, skinny wide-mouth mason jar, add the egg, lemon juice, dijon mustard, sea salt, and optional vinegar.
3. Add Oil. Pour the avocado oil over the other ingredients in the jar. Allow the oil to sit on top of the mixture separated by a few seconds before blending.
4. Start Blending. Place the immersion blender firmly onto the bottom of the jar and blend on high speed for about 20 seconds until the bottom mixture begins to emulsify.
5. Emulsify Fully. Slowly move the blender up and down in the jar to fully combine the oil and other ingredients into a thick, creamy mayonnaise.
6. Store Properly. Once fully emulsified, remove the blender, stir the mayonnaise well, and transfer it to an airtight container. Refrigerate immediately and consume within 7 days. Do not freeze for best quality.

Notes

• Use room temperature ingredients for proper emulsification.
• You can substitute avocado oil with any neutral-flavored oil such as grapeseed or sunflower oil.
• Adjust lemon juice or vinegar to taste for acidity preference.
• Keep the mayonnaise refrigerated and use within one week.
• Do not freeze homemade mayonnaise to preserve texture and flavor.
• If mayonnaise breaks (separates), add a teaspoon of warm water and blend again to re-emulsify.

Keywords: homemade mayonnaise, avocado oil mayonnaise, quick mayo recipe, easy mayonnaise, blender mayonnaise, creamy condiment