I started making homemade mayonnaise to avoid eating commercial mayo made with seed oils.
These oils – which include canola, sunflower, safflower, palm, and vegetable – are among the most unhealthy foods that you can eat. Here’s a good article for more information about why to avoid these oils whenever possible.
It turns out that avocado oil serves as a tasty, healthy fat substitute when making mayonnaise. The best avocado – and among the most pure – is Maryanne’s which you can find at Costco. You will also want to use an immersion blender for this recipe.
- 1/2 cup avocado oil (approximately)
- 1 egg
- 2 Tbsp lemon juice
- 1 Tbsp champagne vinegar
- 1/2 tsp dry mustard
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1/2 tsp white pepper
Combine all of the ingredients, except for the avocado oil, in the immersion blender pitcher. Put it into the refrigerator to settle for 20 to 30 minutes. Remove from the fridge and begin blending the ingredients at low speed while slowly adding the avocado oil. This process of blending and adding the oil should take about 30 seconds until the mayo beings to emulsify (i.e. thicken). When it becomes noticeably thicker, stop adding oil and turn the blender speed to high for about 5 – 10 final seconds. The mayonnaise should look smooth with a nice, thick texture when finished.
Alex Taghavian 