When it comes to a creamy condiment that is both delicious and nutritious, nothing beats homemade avocado oil mayonnaise. Ditch the store-bought versions loaded with preservatives and mystery ingredients—this recipe guarantees a velvety-smooth, tangy spread that's worth every whisk.
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Whether you're health-conscious or simply a mayo enthusiast, this recipe will revolutionize your condiment game. Many recipes call for Mayonnaise such as our Cucumber chicken salad bites or Cheesy shrimp phyllo Melts. Mayonnaise is a staple for many recipes, salads, and sandwiches.
Why you will love this recipe
- Quick and Easy to make!
- Healthier Alternative: This recipe uses nutrient-rich avocado oil, replacing less healthy oils found in store-bought mayonnaise
- Customizable Flavor: By making it at home, you have control over the ingredients and their proportions.
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Ingredients
- Avocado oil
- White Vinager
- Dijon Mustard
- Sugar
- Sea Salt
- Eggs, room temperature
See recipe card for quantities.
Substitutions and Variations
- Oil: If avocado oil isn't available, you can use light olive oil or another neutral-flavored oil.
- Egg: Some variations use pasteurized egg products or egg yolks instead of a whole egg.
- Acid: Swap the vinegar with lemon juice for a slightly different tang.
Organic mayonnaise recipe: This recipe can easily be made organic by using all Organic ingredients.
Flavored Mayonnaise: Customize this mayo by adding flavors and making it a different condiment such as Spicy sushi Mayo or Creamy Burger Sauce.
Step by Step Instructions
Step 1: Prepare the Ingredients- Ensure the egg is at room temperature, as this helps with emulsification. Measure out the 2 teaspoon Dijon mustard, 2 eggs, 2 teaspoon salt, 2 teaspoon sugar, 2 tablespoon white vinegar, and 1 ½ cups of avocado oil and add into a container ideal for the immersion blender.
Step 2: Blend- With an immersion blender in an appropriate container, add all the ingredients. Place the immersion blender tip over the egg yolks and blend these ingredients until well combined. Keep blending for about 3-4 minutes until thick and velvety smooth.
Step 3:Transfer and Store- Once your mayo reaches the desired consistency, transfer it to an airtight container. Seal it well and store it in the refrigerator.
Hint: The longer you blend with the immersion blender the ticker and creamier the mayo will be.
Equipment Recommendation
- Immersion blender or food processor: These tools allow for consistent and thorough mixing. The high-speed blending creates tiny droplets of oil suspended in the other liquids, resulting in a smooth and creamy texture.
- Air-tight container for storage: Storing the finished mayonnaise in an airtight container maintains its freshness and prevents oxidation. This extends the shelf life and preserves the flavor.
- Measuring cups: Accurate measurements are key to the success of the recipe. Using measuring cups and spoons ensures the right proportions of each ingredient, crucial for the mayonnaise's texture and taste.
Storage
Homemade avocado oil mayonnaise can be stored in the refrigerator for up to two weeks. Ensure the container is airtight to maintain its freshness.
Top tip
To ensure a successful emulsification, all ingredients should be at room temperature. If you need to quickly bring eggs to room temperature place in a bowl with warm or somewhat hot water and let the eggs stay in the bowl for 10-15 minutes.
FAQ
Yes, you can use other oils like light olive oil, but keep in mind it might slightly alter the flavor.
If the mayonnaise is too runny, you can try blending in an additional egg yolk to help thicken it.
Using fresh, high-quality eggs and proper refrigeration significantly reduces the risk of foodborne illness. If you have concerns, consider using pasteurized eggs.
AVOCADO OIL MAYONNAISE RECIPE
Equipment
- 1 immersion blender
- measuring cup
- 1 air tight container
Ingredients
- 1½ cups Avocado oil
- 2 tablespoon white vinegar
- 2 teaspoon dijon mustard
- 2 teaspoon sugar
- 1 teaspoon sea salt
- 2 eggs
Instructions
- Prepare the Ingredients- Ensure the egg is at room temperature, as this helps with emulsification. Measure out the 2 teaspoon Dijon mustard, 2 eggs, 2 teaspoon salt, 2 teaspoon sugar, 2 tablespoon white vinegar, and 1 ½ cups of avocado oil and add into a container ideal for the immersion blender.
- Blend- With an immersion blender in an appropriate container, add all the ingredients. Place the immersion blender tip over the egg yolks and blend these ingredients until well combined. Keep blending for about 3-4 minutes until thick and velvety smooth.
- Transfer and Store- Once your mayo reaches the desired consistency, transfer it to an airtight container. Seal it well and store it in the refrigerator.
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