Ok folks! Let’s chat about mayonnaise for a minute! Mayonnaise is a delicious and versatile staple in most homes. Perfect on a burger, chicken salad and a BLT! Let’s face it, most people love mayo! When I began my label reading quest, I noticed that most mayonnaise jars on my grocers’ shelves contained canola and vegetable oils along with sugar and sometimes hidden gluten. This was not an acceptable situation for me at all!
I began making homemade mayonnaise using extra virgin olive oil as my oil of choice. While I didn’t mind the flavor over all, I found the olive oil a little over powering. I don’t like my food to taste any way other than just right!
It was time for some experimenting with my dear old Vita Mix and some avocado oil! Voila! I love the results of mayonnaise made with acocado oil! While you do end up with a little green tint to your mayo, the flavor is wonderful! All of the heavy, overpowering flavors I was getting from the olive oil disappeared by using avocado oil, leaving me with a rich and smooth tasting mayonnaise!
Making your own mayo is really quite simple! You will just need a few ingredients and a blender or food processor! I have read about people making mayonnaise using just a whisk, a bowl and man power! Much respect if that is you! Who knows, maybe one day I will try that method but for now my Vita Mix and I are nicely paired!
I start with two egg yolks at room temperature. If you only have cold eggs and need mayo asap you can run your eggs under warm water for about 20 seconds and your eggs will be ready to use! Separate the yolks from the egg whites (you can save the egg whites to make pizza crust with). Place the egg yolks in your blender or food processor along with the lemon juice, vinegar, mustard, salt and garlic powder and blend on low until combined. Now its time to add in the avocado oil and get an emulsion going! Take the cap off of your blender lid and very slowly pour the oil into the yolk mixture in a steady stream. You will notice the mayonnaise getting thicker as you add the oil in. I don’t always need the full cup of avocado oil, depending on the size of the egg yolks the amount of oil required can vary. Just stop adding oil and blending once the mayonnaise is your desired thickness!
Store in a mason jar in the fridge for 5 to 7 days! Enjoy!
- 2 egg yolks at room temperature
- juice of half a lemon
- ½t sea salt
- 2t vinegar
- 1t mustard
- ½t garlic powder
- ¾ to 1 cup avocado oil
- Place the egg yolks, lemon juice, sea salt, garlic powder and mustard in a Vitamix, blender or food processor and blend until well incorporated.
- Keeping the blender on low, remove the cap from your blender lid and pour the avocado oil very slowly to create an emulsion. Make sure that you pour the oil into the egg yolk mixture in a slow continuous stream! Depending on the size of the egg yolks used, you may or may not use all of the avocado oil. Stop adding oil as soon as the mayonnaise is your desired consistency!