Go Back
+ servings
Avocado oil mayo recipe

Avocado Oil Mayonnaise Recipe

A mayonnaise recipe for a light, thick, neutral condiment and ready for any of your dipping. sauce, spread, etc. adventures.
Course Condiment
Prep Time 8 minutes
Total Time 8 minutes
Servings 2 cups
Author Victoria


  • 3 egg yolks organic, veggies feed
  • 1/2 tsp sea salt
  • 1/2 tsp ground mustard
  • 2 Tbsp lemon/lime juice
  • 1 cup Avocado oil


Coddle egg

  • Boil a small pot of water
  • Prepare and ice cold bath of water.
  • Submerge eggs in boiled water (up to 1 minute)
  • Remove and transfer eggs immediately to ice cold bath, sit for another minute.
  • Crack them all and strain for their yolks.

Mixer method (prefer)

  • In a clean container, add egg yolks, 1/2 tsp sea salt and 1/2 tsp ground mustard and whisked on high for 20 second. Yolk mixture should be thicken and yellowish.
  • Keep beating/whisking while adding Avocado oil, very slowly (About 1 Tbsp every 5-10 second).
  • When all the oil is added and emulsify completely, add the lemon juice, beat for another 20-30 second to whiten them up.
  • Scrape the bowl and store in fridge up to 1 week.

Blender/Food processor method

  • Place egg yolks, mustard and sea salt into blender/processor/container.
  • Pulse twice to mix ingredients before turning the machine on (use the lowest setting possible).
  • Slowly and steadily too, drizzle your oil into the machine as it's processing and emulsifying the mixture (3 minutes, keeping the flow slow with a peribottle or something).
  • Add lemon juice and pulse several time to mix.
  • Scoop them out and store.


All ingredients should be left at room temperate (remove from fridge 2 hours before hand)
Too much/too fast oil adding: If mixture is runny or over-floating with oil, beat another egg yolk in a clean container, then swoop 1-by-1 of the runny mixture in. This should have thicken the mixture.