How to make the my favorite avocado oil mayonnaise recipe. This recipe is simple and delicious, made with only a few healthy ingredients. A healthier and tastier alternative to store bought mayonnaise.
Let me start out by saying that I have yet to find a store bought avocado oil mayonnaise that tastes great. If I’m spending $15 a jar, it has to be worth it. Any time I would purchase avocado oil mayonnaise, I felt like I had to hide the flavor. No healthier mayonnaise option available can compare to Hellman’s, but the reality is the ingredients are not something I can get behind having in my home.
So, I tried to make homemade mayonnaise, many, many times. The first was about 6 years ago, with olive oil as the base. Frankly, it was worse than those expensive store bought options. I gave up for a long time. I avoided mayo use, and when I did, I would use an overpriced option that burned a hold in my wallet, and then tried to mask the flavor as best I could.
Over a year ago, I decided I would give it another shot with avocado oil. Worst case scenario, it tastes like the store bought varieties and I save myself a few dollars, I thought. I started out by trying a few recipes I found online. None were bad, but they still weren’t quite what I was looking for. After several tries, and a few tweaks, I nailed it. As in, good enough to lick off a spoon. That might sound unappetizing to a mayo hater, but if you were, I’m not too sure why you’d be reading this post.
The trick? Sugar. Look, I know that any health conscious person would probably freak hearing that I am adding sugar to a condiment. However, I have a lot to say about this. First off, sugar isn’t the devil, which we can talk more about later. Second, the tiny bit of sweetness that just a smidge of sugar contributes is what makes this recipe so perfect. The amount used is negligible, and I will take a bit of organic cane sugar over questionable, genetically modified ingredients of conventional mayonnaise any day.
What’s Wrong With Store Bought Mayonnaise?
Most store bought mayonnaise products on the market use very low quality oils. Canola oil and soybean oil are commonly used, which is a problem because both of them are typically genetically modified. These aren’t ingredients I choose to bring into my home. They also are oils that are very high in PUFA’s (poly unsaturated fatty acids). The problem with PUFA’s is they are very unstable, and they oxidize at very low temperatures. Oxidation leads to free radicals which can cause cellular damage.
While we can’t completely avoid PUFA’s, avoiding highly processed oils like canola, soybean, grapeseed, peanut is a smart choice.
How Do You Make Homemade Mayonnaise
Mayonnaise is simply an emulsion of egg, oil, and a little bit of acid in the form of vinegar or lemon juice. Typically, you make the emulsion by slowly adding oil to the egg mixture, while it is being mixed vigorously. How I make homemade mayonnaise allows for all of the ingredients to be blended together at once.
What Tools Do You Need To Make The Avocado Oil Mayonnaise
As for tools you need to make homemade mayonnaise, I have found the best tool is an immersion blender. I like to use an immersion blender so I can skip the step of slowly adding the oil to create the emulsion, and add all of the ingredients to a container at once. It makes the process quick and virtually fool proof. You can also potentially use a blender or a food processor. If you do, be sure to blend and add the oil very slowly to avoid separation. The oil needs to be added very slowly when using a blender or food processor for the mixture to emulsify properly.
Can I Make Substitutions In The Avocado Oil Mayonnaise
Yes, there are some substitutions you can make, however egg, oil, and an acid is required.
You can substitute the avocado oil for any oil, however my recommendations from a health standpoint would be MCT oil or melted and cooled coconut oil. If using coconut oil, keep in mind it will solidify once refrigerated. This works in a pinch if you don’t have MCT oil on hand and will be using the mayonnaise in a recipe right away
You can swap the apple cider vinegar for more lemon juice, or the lemon juice for more apple cider vinegar. You can also omit the paprika, salt, and mustard if you prefer, though they do add to the flavor.
- 1 cup avocado oil
- 1 egg (ideally local, pasture raised)
- 1/2 tbsp yellow mustard
- 1 tbsp lemon juice
- 1/2 tbsp apple cider vinegar
- 1tsp organic cane sugar
- pinch of salt
- pinch of paprika
- Add all of the ingredients to a wide mouth mason jar.
- Using an immersion blender, carefully lower the blender into the jar and begin to blend on low speed.
- If needed, move the blender up and down to incorporate all of the oil. The mayonnaise will quickly form, so be sure to not over blend to avoid separation.
If you don't have an immersion blender, add all ingredients except oil to a blender. Blend on low speed and slowly drizzle in oil as the mixture is blending. Go very slow to avoid separation.