One-Minute Homemade Mayonnaise with Avocado Oil Recipe
Introduction
Making mayonnaise at home is easier than you think, and this one-minute recipe uses avocado oil for a fresh, mild flavor. It’s creamy, tangy, and ready in no time—perfect for sandwiches, dips, and dressings.
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
- Step 1: Bring the egg to room temperature. If you’re short on time, place it in lukewarm water for a few minutes to speed up the process.
- Step 2: In a tall, narrow container like the jar that came with your immersion blender or a wide-mouth mason jar, add the egg, lemon juice, Dijon mustard, sea salt, and optional vinegar. Pour the avocado oil on top without mixing; let it sit for a few seconds so the oil separates and floats above the other ingredients.
- Step 3: Place the immersion blender at the bottom of the jar and blend on high for about 20 seconds. When the mixture starts to emulsify at the bottom, slowly move the blender up and down to fully combine all ingredients into a creamy mayonnaise.
- Step 4: Once emulsified, remove the blender and stir the mayonnaise well. Transfer it to a container with a lid and refrigerate immediately.
Tips & Variations
- For a tangier flavor, increase the lemon juice or add a bit more vinegar.
- Use a neutral oil like grapeseed or light olive oil if you prefer a milder taste than avocado oil.
- Make sure all ingredients are at room temperature to help the emulsification process.
Storage
Store the homemade mayonnaise in a sealed container in the refrigerator. It stays fresh for up to 7 days. Do not freeze, as freezing can separate the emulsion and ruin the texture. Stir well before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pasteurized eggs for this recipe?
Yes, pasteurized eggs are safer and work well in homemade mayonnaise, especially if you’re concerned about raw egg consumption.
What if my mayonnaise doesn’t emulsify properly?
If it doesn’t thicken, try blending at the bottom longer before moving the blender up and down. Ensure ingredients are at room temperature, and add the oil slowly to help the emulsion form.
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One-Minute Homemade Mayonnaise with Avocado Oil Recipe
- Total Time: 6 minutes
- Yield: About 1 cup 1x
- Diet: Low Salt
Description
This quick and easy one-minute homemade mayonnaise recipe uses avocado oil to create a smooth, creamy, and healthy condiment. Perfect for sandwiches, salads, and dips, it emulsifies in seconds with an immersion blender, offering a fresh alternative to store-bought mayo with customizable flavors.
Ingredients
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
- Prepare the Egg: Bring the egg to room temperature by leaving it out for about 30 minutes. If you’re short on time, submerge the egg in lukewarm water for a few minutes to quickly warm it up, which helps ensure proper emulsification.
- Add Ingredients to Jar: Using a jar compatible with your immersion blender—either the one provided or a tall, skinny wide-mouth mason jar—add the egg, lemon juice, Dijon mustard, sea salt, and optional vinegar. Pour the avocado oil on top carefully and let it sit for a few seconds to allow the oil to separate and float on top of the other ingredients.
- Emulsify with Immersion Blender: Place the immersion blender at the bottom of the jar firmly, and blend on high speed for about 20 seconds. As emulsification begins at the bottom, gradually move the blender up and down until all ingredients are fully incorporated into a smooth and creamy mayonnaise.
- Finish and Store: Once the mayonnaise is fully emulsified and thickened, remove the immersion blender, stir the mixture, and transfer the mayonnaise to an airtight container. Store it immediately in the refrigerator where it will keep fresh for up to 7 days. Avoid freezing to preserve texture and flavor.
Notes
- Use a fresh, room-temperature egg for best emulsification and safety.
- You can substitute avocado oil with any neutral-flavored oil such as grapeseed or light olive oil.
- Adjust lemon juice and vinegar amounts to taste for acidity.
- Do not freeze homemade mayonnaise as it breaks the emulsion causing separation.
- Consume within 7 days and keep refrigerated to maintain freshness and safety.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Condiments
- Method: Blending
- Cuisine: American
Keywords: homemade mayonnaise, avocado oil mayo, easy mayonnaise recipe, quick mayo, blender mayonnaise, healthy condiments
