It’s so simple to make homemade mayo! Skip the seed oils and try this Avocado Oil Mayonnaise Recipe.
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Let’s Rethink Foods of “Convenience”
I’m not using this food blog to tell people how to eat. That being said, we should all think about what we are eating.
These past few years I have really started making an effort to eliminate certain prepackaged foods. I have never been any kind of “health nut” but have always been conscience of what I am eating. I’ve always paid attention to ingredients & labels.
This Avocado Oil Mayonnaise Recipe is just one of many recipes I love to to make homemade with real, whole ingredients. Check out some more recipes for more homemade goodness! Vegan Oat Milk, Chocolate Milk Powder, Apple Cider Syrup & Greek Yogurt Caesar Dressing.
Personally, I do my best to not consume a plethora of additives, certain preservatives & seed oils. Everything has it’s place but it seems these things have overtaken our foods. Do I want to eat a mayo that’s made of a 98% vegetable oil mystery blend? No, no I don’t.
You’ll realize that you can really taste seed oils once you start cutting them out of your diet. You’ll taste those low quality oils in mayo, salad dressings, dipping sauces (if they’re not homemade or made by a “better” brand using olive or avocado oil).
What Avocado Oil Should You Use?
The ticket is to use a real avocado oil. Naturally refined & no blends.
That can be tricky, especially since there are studies out there that show a lot of avocado oils contain a blend of oils or are rancid.
I use Chosen Foods Avocado Oil (click link to check it out) It’s a good price point & a trustworthy brand. There are other brands out there of course – just do a little research before you purchase.
Ingredients & Instructions
I’m sharing a basic Avocado Oil Mayonnaise recipe. Egg yolk, avocado oil, vinegar, salt & Dijon mustard.
This is a base recipe & tastes like the mayo I’ve grown up eating – but better. You can absolutely add flavored vinegars (or skip the vinegar and use lemon juice), herbs, spices.
This mayo can be mixed up using an immersion blender, food processor or whisk it by hand.
I prefer using my trusty old immersion blender and Pint Wide Mouth Ball Jars for easy mixing, storage & cleanup.
Here’s to eating better – hope you enjoy!
Amanda ♥
Avocado Oil Mayonnaise Recipe
Equipment
- immersion blender, whisk, blender or food processor (immersion blender is preferred method)
- pint wide mouth jar optional
Ingredients
- 3/4 cup avocado oil
- 1 egg yolk
- 1 tablespoon white vinegar
- 1 tablespoon Dijon mustard
- 3/4 teaspoon salt
Instructions
If Using Immersion Blender
- Add egg yolk, vinegar, mustard & salt to jar. Top with avocado oil. Insert & start immersion blender. Slowly lift up blender as mayo blends until emulsified. Do not over blend. *Make sure your immersion blender fits into the jar. I use wide mouth pint jars.
If Using Food Processor or Blender
- Add egg yolk, vinegar, mustard & salt to processor/mixer container. Blend until combined. Slowly drizzle in avocado oil until emulsified.
If Using Whisk
- Add egg yolk, vinegar, mustard & salt to bowl. Whisk until combined. Slowly drizzle avocado oil while whisking until emulsified.
Store
- Store your mayonnaise covered in fridge. Best eaten within a week or two.
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