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Perfect Homemade Avocado Oil Mayonnaise: Foolproof Emulsification Guide

A white bowl filled with thick, creamy, pale yellow homemade mayonnaise recipe avocado oil, sitting on a light wooden surface.
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Learn how to make creamy, stable mayonnaise from scratch using avocado oil. This guide provides clear steps for successful emulsification every time.

Ingredients

Scale
  • 1 large egg yolk, room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice, plus more to taste
  • 1/2 teaspoon fine sea salt
  • 1 cup avocado oil, neutral flavor
  • 1 teaspoon white wine vinegar (optional, for tang)

Instructions

  1. Place the egg yolk, Dijon mustard, lemon juice, and salt into a medium bowl or the container that came with your immersion blender.
  2. If using a bowl, whisk these ingredients together vigorously until they are pale and slightly thickened. If using an immersion blender, blend for about 10 seconds until combined.
  3. Begin the emulsification process: Start adding the avocado oil drop by drop while whisking constantly and quickly. This slow addition is critical for the initial emulsion.
  4. Once about 1/4 cup of oil is incorporated and the mixture thickens noticeably, you can increase the oil stream to a very thin, steady drizzle while continuing to whisk rapidly.
  5. Continue adding the remaining oil in a slow stream until all the oil is incorporated and the mayonnaise is thick and creamy.
  6. If the mixture is too thick, whisk in a few drops of water or a little more lemon juice until you reach your desired consistency.
  7. Stir in the white wine vinegar, if using. Taste and adjust salt or lemon juice as needed.

Notes

  • Use room temperature ingredients; cold ingredients increase the risk of separation.
  • If your mayonnaise breaks (separates), place one teaspoon of warm water in a clean bowl and slowly whisk the broken mixture into the water, drop by drop, to re-emulsify.
  • For the best texture, use an immersion blender; place the yolk mixture at the bottom, pour the oil on top, and blend without moving the head until the emulsion forms, then slowly move the blender up.
  • Store homemade mayonnaise in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://cookingzenith.com/homemade-mayonnaise-recipe-avocado-oil/