Avocado oil mayonnaise with a hand blender, lemon and DIVO avocado oil.

How to make your own avocado oil mayonnaise: mild, creamy, and ready in 2 minutes

A classic mayonnaise doesn't need a long list of ingredients: egg, mustard, acid, salt, and oil. Using an immersion blender, it can be turned into a light, creamy sauce in about two minutes. This version uses DIVO avocado oil, ensuring the taste of the other ingredients and the dish remains clearly recognizable.

Why avocado oil for mayonnaise?

Refined DIVO avocado oil has a mild and neutral taste. This allows the egg, mustard, lemon, and the flavours of the finished dish to remain at the forefront. This is particularly practical when the mayonnaise is later paired with potatoes, eggs, herbs, or a sandwich: it provides creaminess without adding an additional dominant flavour.

For this recipe, it is not a specific binding property that is crucial, but the classic technique: egg yolk, the right proportions, a narrow mixing beaker, and a steady start with the immersion blender.

Recipe: Avocado Oil Mayonnaise with the Immersion Blender

Yields about 250 ml of mayonnaise.

Ingredients

  • 1 very fresh egg (size M)
  • 200 ml DIVO avocado oil
  • 1 tsp medium-hot mustard
  • 1 tbsp lemon juice or mild white wine vinegar
  • 1/4 tsp fine salt
  • optional: white pepper

Preparation

  1. Place all ingredients into a narrow, tall mixing beaker. Before preparing, clean the workspace and use an egg with a clean, undamaged shell.
  2. Place the immersion blender at the bottom of the container. Do not move it initially and blend until a light emulsion forms at the bottom.
  3. Only then, slowly pull the immersion blender upwards so that the remaining oil gradually binds. Season to taste with white pepper.

For a repeatable consistency, the egg and oil should be at a similar temperature. Also, choose a container that is only slightly wider than the blender head: this keeps the mixture tightly packed around the blender when starting.

If the mayonnaise does not thicken

If the sauce remains thin, the blender was often moved too soon, the container was too wide, or the ingredients had significantly different temperatures. Place the mixture back into a narrow, tall beaker and repeat the steady start at the bottom.

If the mayonnaise has already curdled, a fresh second recipe base helps as a controlled restart: first blend this in a narrow container until light and creamy. Then, slowly incorporate the curdled mixture with the blender running. This results in a larger amount of mayonnaise; therefore, use it promptly and continue to heed the advice regarding raw eggs.

What oleic acid has to do with the recipe idea

The majority of fatty acids in DIVO avocado oil are monounsaturated. According to product specifications, the oil contains 72.1 g of monounsaturated fatty acids per 100 g. Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fatty acid.

For this effect, saturated fats in the diet must actually be replaced by unsaturated fats; it is not the effect of a single portion. A varied and balanced diet as well as a healthy lifestyle are important. Mayonnaise remains energy-dense. This statement describes the replacement of saturated fats with unsaturated fats in the diet; it does not mean that a serving of mayonnaise lowers cholesterol levels.

Kitchen hack: familiar dishes, consciously chosen oil

Replace the usual mayonnaise 1:1 with this avocado oil mayonnaise: in potato salad, egg salad, remoulade, sandwiches, dips, and creamy dressings. This allows you to determine the oil used yourself and obtain a neutral base, while the familiar ingredients of the respective dish remain at the forefront. This is a taste and choice decision, not a statement that every replaced mayonnaise would be nutritionally inferior.

Safe handling of raw eggs

Raw eggs can carry pathogens inside or on the shell. The German Federal Institute for Risk Assessment (BfR) advises avoiding raw eggs in dishes that are eaten without further heating – this includes mayonnaise. Individuals with an increased risk of foodborne infections should not eat this mayonnaise containing raw eggs.

Process the egg freshly and hygienically: Store raw eggs at a maximum of 7 °C, avoid contact of the shell or raw egg with other foods, clean work surfaces and equipment afterwards, and wash hands thoroughly with warm water and soap. Keep the finished mayonnaise continuously cooled at a maximum of 7 °C, consume promptly, and discard if safe handling can no longer be guaranteed.

Frequently Asked Questions

Does the mayonnaise taste like avocado?

No, not distinctively. Refined DIVO avocado oil is mild and neutral; egg, mustard, and lemon juice define the classic taste.

Can I use virgin avocado oil?

For the mild, neutral taste of this recipe, refined DIVO avocado oil is the intended choice. With a virgin oil, the character of the sauce may change; try it in a small amount first if necessary.

Why has my mayonnaise curdled?

Usually, the immersion blender was lifted too early at the beginning, the beaker was too wide, or the egg and oil had very different temperatures. On your next attempt, set the blender at the bottom and only pull it up slowly after the light, basic emulsion has formed.

What does avocado oil mayonnaise go with?

It goes well with potato salad, egg salad, and remoulade, as well as sandwiches, dips, and creamy dressings. Its mild base leaves room for the other ingredients.

Discover DIVO Avocado Oil

If you would like to try the recipe base, you can find DIVO avocado oil at amalphis. The refined oil was selected for this mild mayonnaise.

Sources

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