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Avocado Mayonnaise


  • 1 Egg yolk
  • 1 1/2 tsp Fresh lemon juice
  • 1 tsp Olive Oil Divine White Wine Vinegar
  • 1/4 tsp Dijon mustard
  • 1/2 tsp Olive Oil Divine Himalayan Pink Salt plus more to taste
  • 3/4 cup Olive Oil Divine Avocado Oil, divided


  • Combine egg yolk, mustard, lemon juice, white wine vinegar and salt in medium bowl. Whisk until thoroughly blended.
  • Whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time.
  • Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick and lighten in color. Cover and chill. Can be made up to 2 days ahead. Keep chilled.
  • If you are worried about raw eggs in your mayonnaise, you can find pasteurized eggs in your grocery store or you can make them at home.