Video
Homemade Avocado Oil Mayo
Nothing beats making your own homemade mayonaise made with only a few simple ingredients to use for everything sandwiches to sauces and a whole lot more.
Equipment
- Immersion Blender or Food Processor
Ingredients
- 2 Large Eggs
- 2 C Avocado Oil
- 1 TBS Lemon Juice
- 1 TBS Apple Cider Vinegar
- 1 teaspoon Dijon Mustard I use 365 Brand from Whole Foods
- ½ teaspoon Salt
Instructions
Immersion Blender
- Place all of the ingredients into a wide-mouth glass or mason jar. Insert the immersion blender into the mixture over the egg yolks.
- With the immersion blender in the jar, over the yolks, turn the immersion blender on high. DO NOT move the immersion blender until the yolks have started to cream. Leave the immersion blender until the mixture starts to come together and thickens.
- Once this happens, slowly move the immersion blender upward in the jar, until the entire mixture has become pale, creamy, and resembles mayonnaise consistency.
Food Processor
- Put the eggs, lemon juice, apple cider vinegar, and spices into a high powered food processor.
- With the food processor on high, slowly pour the avocado oil into the mixture. If you pour too much at once, the mixture will not come together using this method. It will just blend, instead of cream.
Notes
Store homemade Mayonnaise: If you are using a wide-mouth mason jar to make your mayo, just put on the lid and store it in the fridge. If you are using a food processor, transfer the mayonnaise to a sealed jar or container and store in the refrigerator. This mayonnaise lasts about a week or so in the fridge. Although it never lasts that long in our house before it gets eaten.
Nutrition
Calories: 334kcalCarbohydrates: 0.2gProtein: 1gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.003gCholesterol: 31mgSodium: 113mgPotassium: 14mgFiber: 0.02gSugar: 0.1gVitamin A: 45IUVitamin C: 0.5mgCalcium: 5mgIron: 0.2mg
Tried this recipe?Let us know how it was!