Avocado Oil Mayonnaise
You can make homemade avocado oil mayonnaise in less than a minute with an immersion blender. I've been working to perfect this recipe for ages, to be the perfect copycat of Best Foods mayonnaise (my favorite), so I could skip the bottled stuff with preservatives and other ingredients I'd rather not eat. This is it! Mayonnaise perfection. And if you're looking for a homemade Paleo mayonnaise, just skip the 1/2 teaspoon of sugar.
Servings: 16 tablespoons
Ingredients
- 1 egg carefully washed
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon lemon juice preferably fresh
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon granulated sugar optional
- 1 cup avocado oil
Instructions
- Add all ingredients in order to a 2-cup glass measuring cup (or other container that is just large enough to allow the head of your blender to reach the bottom).
- Place the head of an immersion blender flat on the bottom of the pitcher and turn it on. When you see mayonnaise beginning to form, slowly begin to lift the blender head from the bottom and move it up and down and side to side until all of the oil is incorporated.
Video
Notes
- If you wish for a thinner mayonnaise, whisk in ½ teaspoon of water at the end.
- If you’re concerned about eating raw eggs, you’ll want to skip this recipe. Otherwise, be creative with it: add a bit of garlic, more dijon, a bit of curry powder, a dollop of pesto.
- Use within 2 weeks.
Nutrition
Calories: 128kcal | Fat: 14g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 3mg | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.1mg
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