Last January, when Darren and I decided to do a Whole30 (okay, so it was more like a Whole11), I discovered the ultimate awesome-sauce known as homemade mayo. Overtime, it turned into this version of homemade avocado oil mayo that our whole family adores. Not only does it taste amazing, it is also PACKED with healthy fats and healing nutrients. Discovering this gem has completely shifted the way I look at certain foods, and my interest in eating them.
You see, about seven years ago, I discovered the importance of balancing your omega-6 to omega-3 fatty acid ratio to fight inflammation. This may come as a shock, but even if you’re buying the organic “olive oil” mayo found in stores, the main ingredient is still going to be soybean oil. Soybean oil (as with most processed vegetable oils) is very high in omega-6 fatty acids, and very low in omega-3s. While this isn’t a huge issue when used sparingly as a sandwich spread, it’a a completely different beast when it comes to mayo-based chicken, pasta and potato salads.
Because, ultimately, I care more about my health than my tastebuds, I abandoned many of my favorite summer recipes.
It was a sad season.
Then. THEN, I discovered this recipe for homemade paleo mayo by Melissa Joulwan and I was immediately intrigued. I was also completely intimidated because she had all this advice on what you should or should not to avoid a mayo fail. FAIL?!? NOO!!
So, I did what any
normal person person obsessed with food would do, and read all 300+ comments to figure out exactly what I could do to guarantee my success.
The recipe and method below is what we have found to be perfection. It’s creamy, it’s fresh, it’s HEALTHY, and, wait for it… it tastes like mayo.
Homemade Avocado Oil Mayo Recipe
Adapted from theclothesmakethegirl.com
Ingredients (Makes about 1 cup):
1 egg, room temperature
2 tbsp fresh lemon juice, from 1 – 2 lemons depending on size and juiciness
1/2 tsp dry mustard
1/2 tsp sea salt
1/4 cup light tasting olive oil, we like this one
3/4 cup avocado oil, we like this one
Instructions (6 minutes, plus time for egg and lemon to come to room temperature and get to know each other):
Allow egg and lemons to completely come to room temperature, at least two hours or up to a day.
Put cracked egg and 2 tbsp fresh lemon juice in a blender. Walk away and let them get to know each other for 15 – 20 minutes. (Make sure you announce yourself before coming back in.)
NOTE: Do not turn blender on, just let them sit in the basin together.
When 15-20 minutes have lapsed, add 1/4 cup light tasting olive oil, and 1/2 tsp each sea salt and dry mustard powder to blender. Turn blender (with lid) onto low and then, in 10 second intervals, work your way up to medium-high.
At this point, take about 5 minutes to SLOWLY stream in 3/4 cup avocado oil. Because this gets messy, I highly suggest you give your blender a cool little foil cap like I did. Poke a little hole in the top and then drizzle your oil in that way.
When five minutes have passed (have I mentioned the need to go slow?), and all oil is incorporated, let blender whirl for 10 more seconds.
Turn off blender. Transfer your own wonderful homemade avocado oil mayo into a clean glass jar, and refrigerate for at least 2 hours to allow mayo to continue to thicken and gel. Serve and enjoy!!!
Notes: When using a fresh egg, a clean jar and being careful not to cross contaminate by inserting a dirty knife into your jar, this homemade avocado oil mayo will stay fresh for up to a month. As shown above, I like to put a label on it that includes the date I made the mayo. If you are using a grocery store egg, place an expiration date on your label based on the “use by” date on your egg container. Throw away at the first sign of mold. This mayo is naturally gluten-free, vegetarian and nut-free. It is also ideal for anyone trying to follow a ketogenic, paleo, grain-free, dairy-free or processed-free lifestyle.