There’s something about homemade staples that just feels different. Richer, fresher, and made with intention. Mayonnaise is one of those things most of us grew up buying without thinking twice, but once you make it at home, you realize how simple it actually is and how much better it tastes.
This version uses avocado oil, giving you that same creamy texture with a cleaner, more wholesome twist. It’s smooth, rich, and made with real ingredients your avó would absolutely approve of.
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Why You'll Love This Recipe
• Made with simple, real ingredients
• Uses avocado oil for a more wholesome option
• Ready in under 2 minutes
• Rich, creamy, and customizable
• No preservatives or additives
Why Use Avocado Oil?
Avocado oil is a great choice for homemade mayo because it has a neutral flavour and blends beautifully without overpowering the taste. It’s also known for being rich in healthy fats, making this a more balanced option compared to traditional versions made with processed oils.
It’s an easy swap that upgrades both the flavour and the quality of your mayo without changing the process at all.
Ingredients
• 1 egg (room temperature)
• 1 cup avocado oil
• 1 tablespoon lemon juice or white vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
Instructions
1. In a tall jar or container, add the egg, lemon juice (or vinegar), Dijon mustard, and salt.
2. Pour the avocado oil directly on top.
3. Place an immersion blender at the bottom of the jar.
4. Blend without moving for a few seconds until it starts to emulsify.
5. Slowly lift the blender until everything is combined and thick and creamy.
In seconds, you’ll have a smooth, velvety homemade mayonnaise.
Tips for Perfect Mayo
• Use room temperature ingredients for the best emulsion
• Don’t skip the mustard — it helps stabilize and adds flavour
• Too thick? Add a teaspoon of water and blend again
• Didn’t emulsify? Add another egg yolk and blend slowly
Flavour Variations
Once you have your base, you can easily customize it:
• Garlic + lemon for a quick aioli
• Piri piri for a spicy Portuguese twist
• Parsley + garlic for sandwiches or grilled fish
• Smoked paprika + lemon for a deeper, smoky flavour
How to Store
Store in an airtight container in the fridge for up to 3–4 days. Since it’s made fresh with no preservatives, it’s best enjoyed within that time.
Ways to Use It
• Spread on sandwiches and bifanas
• Serve with grilled fish or seafood
• Mix into tuna or chicken salad
• Use as a base for dips and sauces
• Drizzle over roasted potatoes or vegetables
A Simple Staple Worth Making
Sometimes it’s the smallest changes that make the biggest difference. Swapping to avocado oil and making your mayo from scratch is one of those upgrades that instantly elevates your everyday cooking.
Save this recipe so you always have it on hand, and share it with someone who loves simple, wholesome food. And if you’re enjoying these easy Portuguese-inspired recipes, make sure you tag me on instagram and leave a comment here!
Homemade Mayonnaise with Avocado Oil (Better Than Store-Bought Every Time)
Ingredients
- 1 egg (room temperature)
- 1 cup avocado oil
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
Instructions
- Add the egg, lemon juice (or vinegar), Dijon mustard, and salt to a tall jar.
- Pour the avocado oil on top.
- Place an immersion blender at the bottom of the jar.
- Blend without moving for a few seconds until it starts to thicken.
- Slowly lift the blender to fully emulsify until smooth and creamy.
Notes
- Use room temperature ingredients for best results
- Mustard helps stabilize the mayo and adds flavour
- If too thick, add 1 teaspoon water and blend again
- If it doesn’t emulsify, add another egg yolk and re-blend
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