No- Fail Avocado Oil Mayonnaise
Homemade Avocado Oil Mayonnaise
Conventional mayo contains canola oil & soybean oil. These are highly inflammatory oils that have been linked to obesity, diabetes, anxiety & depression, amongst other issues. Inflammation is the root of all disease so I try to avoid these oils at all costs. To make these oils, the seeds are washed with hexane (yes, they’re ‘washed’ with gas), then degummed with chemicals, bleached & deodorized. Delicious, right?
This is why I make my own mayo. You can get good quality avocado oil mayo at the grocery store, but I find it pricey (plus I prefer my homemade mayo!).
5 ingredients · 5 minutes · 12 servings
Directions
Crack the egg into your food processor or blender.
Add in the salt, mustard powder & vinegar & blend on high until well mixed.
Stop the machine, and scrape down the sides. Then on high, add in the oil, VERY SLOWLY. This is key, otherwise it will not emulsify.
That’s it - you should have a bowl of creamy mayo!
Ingredients
3/4 cup avocado oil
1/2 tsp sea salt
1/2 tsp dried mustard
1/2 tbsp white wine vinegar
1 egg, at room temperature
Notes
Leftovers - Store in an airtight container in the fridge for up to 1 week.
If this does break - Add 1 tbsp of cold water & blend again. This should ‘magically’ emulsify the mayo!
Raw Egg- I like to use farm-fresh eggs from pastured chickens all the time, especially in recipes calling for raw egg.
No White Wine Vinegar? Use apple cider vinegar, white vinegar or lemon juice instead.
No Mustard Powder? Use Dijon mustard instead.
Chipotle Mayo - Add in a chipotle pepper in adobo, a bit of fresh cilantro, a clove of garlic & some lime juice after making the base plain mayo.
Herb Mayo - Add in any fresh herbs (I like basil) & a squeeze of lemon. Garlic works well with this too!
