Go Back
Avocado Mayonnaise
TahiraJaved

Avocado Mayonnaise

This Avocado Mayonnaise blends a classic egg and lemon emulsion made with light avocado oil, then folds in ripe avocado for a silky, pale green spread that tastes fresher than anything from a jar. It comes together in about 10 minutes with an immersion blender and a tall jar, no whisking or drizzling required. Use it on sandwiches, in salads, or as a creamy dip for fries and wings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 10 People
Course: Condiment
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg at room temperature
  • 1 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp prepared mustard
  • 1/2 tsp fine salt
  • 3/4 cup light tasting avocado oil
  • 1/2 ripe avocado pitted and scooped

Equipment

  • 1 Immersion blender whips the oil into a thick, stable emulsion in seconds
  • 1 Tall, narrow jar just wider than the blender head so the ingredients stay in contact with the blades
  • 1 Small spatula scrapes every last bit of mayonnaise from the jar
  • 1 Airtight jar or container stores the finished avocado mayo in the fridge

Method
 

  1. Add egg, lemon juice, vinegar, mustard, and salt to a tall jar, then pour the oil on top.
  2. Rest the blender flat on the bottom and blend on high without moving for 15 to 20 seconds.
  3. Slowly lift the blender up through the mixture until thick and pale.
  4. Add the mashed avocado and blend 10 to 15 seconds until smooth.
  5. Taste and adjust with salt or lemon juice.
  6. Transfer to a clean jar and chill 30 minutes if desired.
    7. Keep the blender pressed against the bottom of the jar until you see thick white mixture forming; lifting too early is the main reason mayonnaise refuses to thicken.

Notes

  • Start with a room temperature egg so the emulsion forms quickly.
  • Use a light tasting avocado oil to avoid a bitter aftertaste.
  • Press plastic wrap against the surface to keep the color bright green.
  • A jar just wider than the blender head gives the best, most reliable emulsion.
STORAGE: Refrigerate in an airtight jar up to 4 days; freezing is not recommended.
QR Code linking back to recipe