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Mayonnaise with avocado oil recipe became our family’s secret weapon when I realized I was spending nearly $20 a month on store-bought condiments for my family of six. Standing in my kitchen with just a few simple ingredients and my grandmother’s old whisk, I discovered that making homemade mayo wasn’t just economical—it was incredibly easy and so much healthier than anything we could buy.
Last month, when my grocery bill started climbing and I needed to find ways to stretch our food budget, I remembered watching my grandmother make everything from scratch in her farmhouse kitchen. She always said, “Sara, the simplest ingredients make the most extraordinary meals.” That wisdom led me to experiment with this mayonnaise with avocado oil recipe, and it’s transformed how we approach family meals.
What You’ll Need
Ingredients (Cost Breakdown):
- 1 large egg yolk – $0.25
- 1 tablespoon Dijon mustard – $0.15
- 1 tablespoon white vinegar – $0.05
- 1 cup avocado oil – $1.50
- 1/2 teaspoon salt – $0.02
- 1/4 teaspoon white pepper – $0.03
Total family serving cost: $2.00 (makes approximately 1.5 cups) Cost per serving: $0.33 (compared to $0.75 for store-bought)
Equipment List:
- Medium mixing bowl
- Wire whisk or immersion blender
- Measuring cups and spoons
- Clean glass jar for storage
Step-by-Step Instructions
Preparing Your Base
Start by bringing all ingredients to room temperature – this prevents the mayonnaise from breaking. In your mixing bowl, whisk together the egg yolk, Dijon mustard, vinegar, salt, and white pepper until smooth.
The Slow Oil Addition Technique
This is where patience pays off! Begin adding the avocado oil drop by drop while whisking constantly. This mayonnaise with avocado oil recipe requires slow incorporation to create that perfect creamy texture my kids love on their sandwiches.
Building the Emulsion
After adding about 1/4 cup of oil drop by drop, you can start pouring in a thin, steady stream while continuing to whisk vigorously. The mixture should start thickening and becoming glossy.
Final Seasoning and Storage
Once all oil is incorporated, taste and adjust seasoning. This homemade version has become the base for our creamy dijon dill chicken marinade and countless other family favorites.
Why This Recipe Works So Well
This mayonnaise with avocado oil recipe succeeds because avocado oil has a neutral flavor that won’t overpower your dishes, unlike olive oil which can be too strong. The healthy fats make it perfect for growing children, and the cost savings are remarkable – we’re saving over $15 monthly by making our own.
The technique creates a stable emulsion that lasts up to two weeks in the refrigerator, making it perfect for meal prep and batch cooking. I’ve used this as the base for everything from hellofresh chicken pot pie recipe adaptations to simple sandwich spreads.
Make It Your Own
Herb-Infused Version: Add fresh dill, chives, or parsley for a creamy dijon dill chicken accompaniment.
Spicy Mayo: Stir in sriracha or hot sauce for a kick that transforms leftover chicken into exciting meals.
Garlic Aioli: Add minced garlic and lemon juice for a restaurant-quality condiment at a fraction of the cost.
Sweet Version: Mix in a tablespoon of honey for fruit salad dressings or sandwich spreads.
What to Serve With
This versatile mayo elevates simple proteins into impressive family meals. Use it as a base for chicken salad, tuna melts, or as a creamy coating for baked chicken thighs. It’s also perfect for making hellofresh recipe adaptations when you want to recreate those flavors on a budget.
Stretch Your Dollar Tips
Buy in Bulk: Purchase avocado oil in larger containers to reduce per-ounce costs.
Egg Efficiency: Use the egg whites for breakfast scrambles or add them to meatloaf for extra protein.
Multipurpose Base: This mayo becomes the foundation for countless dressings and sauces, eliminating the need for multiple store-bought condiments.
Storage Smarts: Make a double batch and freeze half in ice cube trays for individual portions.
Seasonal Savings: Stock up on avocado oil during sales and store in a cool, dark place for up to two years.
From My Family to Yours
Making this mayonnaise with avocado oil recipe has become more than just a money-saving strategy – it’s become a way to connect with my kids in the kitchen. They love helping whisk and watching the magic happen as oil transforms into creamy goodness. This reminds me of the time I adapted a hello fresh chicken recipe and used our homemade mayo to create a coating that had everyone asking for seconds.
When I started this journey to feed my family better for less, I never expected that something as simple as homemade mayonnaise would become such a game-changer. But here we are, saving money while eating healthier, and my kids are learning valuable kitchen skills that will serve them well throughout their lives.
This recipe has become the foundation for so many of our family favorites, from recreating onion crunch chicken hellofresh recipe variations to creating the perfect base for our weekend chicken salad sandwiches. There’s something deeply satisfying about knowing exactly what’s in the food we’re eating, and the cost savings just make it even sweeter.
Related Recipe Recommendations
These are some of my family’s other favorites that work beautifully with this homemade mayo:
- Lava Chicken Recipe – Budget-Friendly Family Dinner – This creamy stuffed chicken pairs perfectly with our homemade mayo as a serving sauce.
- Chicken Steak with White Garlic Sauce – Budget-Friendly Comfort Food – Another family favorite that benefits from homemade condiments.
- One-Pan Chicken Rice Veggie Meal Prep Bowls – Perfect for drizzling with flavored mayo variations.
FAQ Section
Can I use this mayonnaise with avocado oil recipe if I don’t have Dijon mustard?
Yes! You can substitute regular yellow mustard, but use only 1/2 tablespoon as it’s milder. The Dijon adds depth to creamy dijon dill chicken applications, but any mustard will help stabilize the emulsion.
How long does homemade mayo last compared to store-bought?
Fresh homemade mayo lasts 1-2 weeks in the refrigerator, while store-bought lasts months due to preservatives. The trade-off is worth it for the cost savings and ingredient control.
What if my mayo breaks or doesn’t thicken?
Start over with a fresh egg yolk in a clean bowl, then slowly whisk in the broken mayo. This usually fixes the emulsion and saves your ingredients.
Can I make this without eggs for family members with allergies?
Try using aquafaba (chickpea liquid) as an egg substitute, though the texture will be slightly different. The cost savings still apply, and it works well for hello fresh chicken recipes.
Homemade Mayonnaise with Avocado Oil Recipe
Ingredients
Equipment
Method
- Bring all ingredients to room temperature. In a medium mixing bowl, whisk together egg yolk, Dijon mustard, white vinegar, salt, and white pepper until smooth and well combined.
- Begin adding avocado oil drop by drop while whisking constantly. This slow incorporation is crucial for creating a stable emulsion. Continue for the first 1/4 cup of oil.
- Once the mixture begins to thicken and emulsify, gradually increase the oil flow to a thin, steady stream while continuing to whisk vigorously. The mayonnaise should become thick and glossy.
- Once all oil is incorporated, taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Transfer to a clean glass jar and refrigerate immediately.
