Avocado Mayo [Whip It Good Remix]

Creamy, rich avocado mayo made in minutes with healthy oils that transforms any sandwich. This is the condiment that proves homemade is always better than store-bought.

Makes

Makes about 1 1/2 cups

Total Time

10 min (5 min prep)

Ingredients

1 large egg (50g), pasture-raised preferred
2 tsp (10ml) white wine vinegar
1 tsp (5g) Dijon mustard
1/2 tsp (3g) Diamond Crystal kosher salt
1 cup (240ml) avocado oil

Make it Good For The Gut (Optional)

Use pasture-raised eggs for better omega-3 content and nutrient density. Add 1 tsp apple cider vinegar with the mother for digestive support and beneficial bacteria. Include 1/4 tsp turmeric powder for anti-inflammatory benefits. Replace regular salt with Celtic sea salt for trace minerals that support gut health. Add 1 tsp fresh lemon juice for vitamin C and natural probiotics.

Remix Options

Oil Alternatives: Use 1/2 cup (120ml) avocado oil + 1/2 cup (120ml) extra virgin olive oil for Mediterranean flavor, or substitute with MCT oil for keto-friendly version. Acid Swaps: Replace white wine vinegar with fresh lemon juice (2 tsp) or apple cider vinegar for tangier flavor. Flavor Variations: Add 1 clove minced garlic for aioli, 1 tbsp fresh herbs (dill, chives, parsley) for herbed mayo, or 1 tsp sriracha for spicy version. Lower Cholesterol: Use just egg whites (2 large) instead of whole egg. Vegan Version: Replace egg with 3 tbsp aquafaba (chickpea liquid) and increase mustard to 2 tsp. Storage Upgrade: Add 1/4 tsp vitamin E oil to extend shelf life naturally.

Good To Know

Emulsification Science: The egg lecithin acts as an emulsifier, binding oil and water-based ingredients into a stable, creamy texture – proper technique ensures no separation. Temperature Matters: Room temperature ingredients emulsify more easily than cold ones – take egg out 30 minutes before making for best results. Oil Quality: Avocado oil provides healthy monounsaturated fats and has a neutral flavor that won’t overpower the mayo’s taste. Storage Guidelines: Homemade mayo keeps 5-7 days refrigerated in airtight container – always use clean utensils to prevent contamination. Troubleshooting: If mayo breaks (separates), start with fresh egg yolk and slowly whisk in broken mayo drop by drop to re-emulsify. Make-Ahead Tip: Prepare in larger batches and store in squeeze bottles for easy dispensing – perfect for meal prep. Uses: Beyond sandwiches, use as base for coleslaw dressing, potato salad, or mix with herbs for vegetable dip.

steps

Prep:

Place all room temperature ingredients in order (egg first) into a wide-mouth glass jar or tall container that fits your immersion blender.

Wait:

Allow ingredients to settle for 30 seconds – egg should sink to bottom with oil rising above. This creates proper layering for emulsification.

Blend:

Insert immersion blender to bottom, covering egg completely. Blend for 15-20 seconds without moving. Once emulsification starts (you’ll see white forming), slowly lift blender up and down through mixture until fully combined and creamy.

Store:

Transfer mayo to clean glass jar with tight-fitting lid. Refrigerate immediately and use within 5-7 days for best quality and safety.