Avocado Oil Mayo Recipe
Avocado Oil Mayo Recipe
Table of Contents
Avocado Oil Mayo Recipe
This homemade avocado oil mayo recipe offers a delicious and healthy alternative to traditional mayonnaise. Made with wholesome ingredients, it’s perfect for those looking for a cleaner, nutrient dense spread. Rich in healthy fats, this avocado oil mayo is not only creamy but also incredibly versatile. You can use it in sandwiches, as a dip, or in your favorite salads and dressings. Ideal for anyone following a keto, paleo, or whole30 diet, this recipe is a game changer for anyone looking to upgrade their condiment game with avocado oil.
Description
Mayonnaise has long been a staple in kitchens worldwide, but many store bought versions are packed with unhealthy oils and preservatives. If you’re looking to elevate your mayo while keeping things wholesome and healthy, this avocado oil mayo recipe is the perfect solution.
Avocado Oil Mayo Recipe is known for its high content of monounsaturated fats, which are heart healthy and support overall well being. This mayo is made using avocado oil as the base, combined with egg yolks, mustard, lemon juice, and a pinch of salt. The result is a creamy, rich mayo that is free of processed oils like soybean or canola, which are commonly found in commercial mayonnaise.
In addition to being healthier, avocado oil mayo is also packed with flavor. The creamy texture and mild taste of the avocado oil provide a smooth and delightful alternative to classic mayo. This Avocado Oil Mayo Recipe is also incredibly easy to make with only a few ingredients and a couple of simple steps. It’s a perfect addition to sandwiches, wraps, salads, and a variety of other dishes. Whether you’re using it as a dip or a dressing, you’ll love the versatility and the fact that you’re eating something that’s good for you.
For those following specific dietary regimens, this avocado oil mayo is a fantastic option for keto, paleo, and Whole30 diets. It’s a great way to add healthy fats to your meals without compromising on taste or texture.
Whether you’re making it for a special occasion or just to have on hand for daily meals, this avocado oil mayo is sure to become a favorite in your kitchen. It’s also a great option for anyone looking to avoid processed foods, preservatives, and added sugars found in many store bought mayonnaise brands.
Ingredients
- 1 large egg (room temperature)
- 1 cup avocado oil (preferably cold pressed)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder (optional for extra flavor)
Instructions
- Prepare the Ingredients: Make sure your egg is at room temperature, as this helps in creating an emulsion. If your egg is cold, you can place it in warm water for a few minutes to bring it to room temperature.
- Combine Ingredients in a Blender or Food Processor: Place the egg, Dijon mustard, lemon juice (or apple cider vinegar), and sea salt into your blender or food processor. Optionally, add garlic powder for an added flavor boost.
- Blend Until Smooth: Turn on your blender or food processor and blend the ingredients together on low speed. Once they start to combine, begin slowly adding the avocado oil in a very thin stream. This is crucial as it allows the ingredients to emulsify properly.
- Increase Speed Gradually: After the oil has been fully added, increase the speed and blend for another 20-30 seconds until the mayo reaches a smooth, creamy consistency. You can adjust the seasoning to taste by adding more salt or lemon juice if desired.
- Taste and Adjust: If you like your mayo a little tangier, feel free to add more lemon juice or apple cider vinegar. If the mayo seems too thick, you can add a teaspoon of water to thin it out.
- Store in an Airtight Container: Transfer the finished avocado oil mayo to a glass jar or airtight container. Store it in the refrigerator for up to 1 week.
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Avocado Oil Mayo Recipe
Ingredients
- 1 large egg room temperature
- 1 cup avocado oil preferably cold pressed
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or apple cider vinegar
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder optional for extra flavor
Instructions
- Prepare the Ingredients: Make sure your egg is at room temperature, as this helps in creating an emulsion. If your egg is cold, you can place it in warm water for a few minutes to bring it to room temperature.
- Combine Ingredients in a Blender or Food Processor: Place the egg, Dijon mustard, lemon juice (or apple cider vinegar), and sea salt into your blender or food processor. Optionally, add garlic powder for an added flavor boost.
- Blend Until Smooth: Turn on your blender or food processor and blend the ingredients together on low speed. Once they start to combine, begin slowly adding the avocado oil in a very thin stream. This is crucial as it allows the ingredients to emulsify properly.
- Increase Speed Gradually: After the oil has been fully added, increase the speed and blend for another 20-30 seconds until the mayo reaches a smooth, creamy consistency. You can adjust the seasoning to taste by adding more salt or lemon juice if desired.
- Taste and Adjust: If you like your mayo a little tangier, feel free to add more lemon juice or apple cider vinegar. If the mayo seems too thick, you can add a teaspoon of water to thin it out.
- Store in an Airtight Container: Transfer the finished avocado oil mayo to a glass jar or airtight container. Store it in the refrigerator for up to 1 week.
Notes
- Consistency: If your mayo is too thick, you can add a little bit of water (1-2 teaspoons) to adjust the texture. If it’s too runny, add a little more oil in small amounts and continue blending.
- Egg Safety: Since this recipe uses raw egg, it’s important to use fresh, high quality eggs. You can opt for pasteurized eggs if you’re concerned about raw egg safety.
- Flavor Variations: You can experiment with different flavors by adding herbs such as dill, basil, or parsley, or by mixing in some spicy Sriracha for a kick.
- Vegan Option: If you’re following a vegan diet, you can substitute the egg with aquafaba (the liquid from canned chickpeas). You’ll need about 3 tablespoons of aquafaba for one egg. The rest of the recipe remains the same.
- Storage: This avocado oil mayo will last for about one week in the refrigerator. Be sure to check for any changes in color, texture, or smell to ensure it’s still fresh.
