Avocado Oil Mayo
Mayo is a staple in my home! We use it for everything like dressings, spreads, and chicken and egg salad. I realized quickly that regular commercially made mayo is made with ultra-processed oils, natural flavors, and preservatives. I tried to swap out mayo made with soybean oil with olive oil mayo, but the taste was so bitter from the olive oil. I kinda gave up after that.
As I dove deeper into my holistic journey I came across a lovely mayo recipe from my favorite book Eat Like A Human by Dr. Bill Schindler that used avocado oil- I highly recommend the book if you are interested in ancestral eating and diet! I didn’t even know avocado oil was a thing until then. I gave the recipe a try and fell in love.
I made some slight alterations to make it hubby/kid approved and I now make this once or twice a month. It’s as easy as adding the ingredients to a mason jar, blending it up with an immersion blender, and storing it in the fridge for 2 weeks.
I hope you enjoy this recipe as much as my family does. Please let me know your thoughts below :)
~Recipe makes about 3 cups of mayo
Kitchen Gadgets:
Immersion Blender
Mason Jar
Ingredients:
2 Cups Avocado Oil
3 Egg Yolks
1 or 2 Cloves Garlic- Whole or chopped
1 Teaspoon Dijon Mustard
2 Tablespoons Vinegar or Fermented Pickle Juice
Juice of 1 Lemon
1 Teaspoon Salt or more to taste
Directions:
Place all ingredients besides the oil into your mason jar.
Place your immersion blender in the mason jar and begin blending.
Slowly begin to pour in your oil little by little. It should start to get thick the more oil you add.
Continue blending until the consistency is thick and fluffy.
Taste and see if it needs more salt
Once finished, add the lid and store in the fridge for 2 weeks.
