Mayonnaise is a condiment workhorse in most kitchens. Pasta salad, dips, potato salad, or just slathering it on a burger…..let’s make a cleaner version of it.
What’s different about this avocado oil mayonnaise?
Simplicity. Most store-bought versions of mayo use junk ingredients. Preservatives and highly-processed seed oils make this beloved condiment a nutritional garbage heap. Even the so called “olive oil mayonnaise” in most stores are still loaded with soy and canola oils, with a dash of olive oil added.
Here is a list of ingredients from a popular mayo brand, labeled as “olive oil mayo”: Water, Olive Oil, Canola Oil, Soybean Oil, Modified Food Starch, Egg Yolks, Distilled and Cider Vinegar, Sugar, Salt, Lemon Juice, Spice, Xanthan Gum, Potassium Sorbate (Preservative), D,L, Alpha Tocopherol Acetate (Vitamin E), Beta Carotene (Color), Natural Flavors, Calcium Disodium EDTA Added To Protect Flavor. CONTAINS EGG
WTF….
Our recipe uses only 4 ingredients: Eggs, Lemon Juice, Salt, and Avocado Oil
That’s it.
Some of you may be saying, “What is the difference between Avocado Oil and Soy or Canola???”. It’s the way that they are processed. Oils like Avocado, Olive, and a couple others, are simple pressed to extract their oils and then run through some sort of filtration system to remove any solids from the oil. While industrial seed oils like soy, peanut, canola, and vegetable oils are pressed and filtered….but, then have to go through chemical treatments to deodorize, clarify, and purify the oil….then the solvents have to be removed from the oil to make it “edible”. These types of oils belong in a machine shop….NOT your pantry and DEFINITELY NOT in your body. And these oils are IN SO MANY ITEMS. Just spend a little time looking at labels next time you go shopping. Good luck finding a loaf of bread that doesn’t contain these industrial lubricants.
There is a reason that mayonnaise sits on shelves outside of the refrigerated section….they are full of preservatives.
What you will need to make Homemade Avocado Oil Mayonnaise.
- Eggs
- Lemon
- Redmond Real Salt
- Pure Avocado Oil
- A blender or a whisk and a strong arm
Why Avocado Oil?
Well, in addition to the potential health benefits that we talked about above, there are also a couple of other reasons to go with Avocado Oil.
- Smoke Point: Smoke point just refers to the temperature to which the oil can be heated before beginning to smoke. Avocado oil has a high smoke point, meaning that it can cook at higher temperatures than Olive Oil, for instance. You may be thinking, “but Tony, this is mayo….I won’t be cooking with mayo!”. Well, you’re wrong. LOL Replace your butter with mayo when making grilled cheese sandwiches and thank me later.
- Flavor: Avocado Oil has a fairly “neutral” flavor. This means that is has nearly NO distinct flavor that will be detectable in your finished product. Olive Oil has a pretty strong flavor, which will drastically change the final flavor of your mayonnaise. If you like that flavor, feel free to use it. But, a neutral oil makes your mayo much more versatile when using it as an ingredient for different recipes.
Watch this video
https://youtube.com/shorts/lj43yYP-KoA
Avocado Oil Mayonnaise
Ingredients
- 2 Each Whole Eggs
- 2 Tbsp Fresh Lemon Juice
- 1 1/2 Tsp Fine Sea Salt I used Redmond Real Salt
- 2 Cups Avocado Oil
Instructions
- Combine eggs, lemon juice, and salt in a blender.
- Begin to blend at medium speed.
- While the blender is running at medium speed, slowly begin to pour a steady, thin stream of oil into the egg mixture. Do not pour too quickly, or proper emulsion will not occur.
- Once all of the oil is incorporated into the blender, turn it off and scrape out into a storage container. Store for up to a month, covered, in the refrigerator.
