Mayonnaise makes everything better: sandwiches, egg salad like the kind I use in my egg salad wrap recipe, to name a few items. Fat free diets have made everyone think the mayo is bad for you, after all the 2 main ingredients in a solid mayo recipe are oil + eggs. There are two problems with conventional mayo. One, the cheapest way to produce the product is with rancid vegetable oils. Secondly, because the products need to last F O R E V E R, preservatives and additives are used.
What is a mayo loving person to do? Make this healthy homemade avocado oil mayonnaise recipe, you can be sure that the end result is delicious and healthy. Alternatively, you can buy from a company that used good ingredients in their product like Primal Kitchen Mayo or Sir Kensington Mayo.
Homemade Avocado Oil Mayonnaise Recipe
- 1 1/2 cups of avocado oil (I use this one HERE)
- 2 egg yolks
- 2 teaspoons of fresh lemon juice (not bottled)
- 2 teaspoons of apple cider vinegar (I like this one HERE)
- 1/2 teaspoon of dijon mustard
- 1/2 teaspoon of fine sea salt (I like this one HERE)
In a medium mixing bowl or large mason jar, add all of the ingredients except your oil. Prep your immersion blender, I have one similar to this one HERE. Add half of the oil into your container and blend thoroughly. When all the ingredients have been combined slowly add more oil while continuing to blend until you use all of the oil.
This is made without any funky preservatives so make sure you store properly. Close your container properly and refrigerate after each use. Your mayo should keep for about 10 days.1