This avocado oil mayonnaise recipe is a paleo twist to a condiment classic and probably the answer to your dreams.
I am obsessed with homemade mayonnaise, but in making it, I often compromise on the quality of the ingredients used, especially the oil component. I reach for the most neutral-tasting oil that also happens to be the least nutritious oil in my pantry. Enter: avocado oil. Avocado oil is a notch more fragrant than neutral oils, such as canola, vegetable, and safflower oil; and more neutral than, say, olive oil. But, like olive oil, avocado oil offers a host of health benefits. It is rich in oleic acid, a heart-healthy monounsaturated omega-9 fatty acid, as well as lutein, an antioxidant that improves eye health.
Avocado Oil Mayonnaise Recipe
Makes 1 cup
- 1 large pasture-raised egg, room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- ¼ teaspoon kosher salt
- 1 cup avocado oil
- 1 teaspoon fresh lemon juice (optional)
- 1 garlic clove, minced (optional)
Add the egg, mustard, vinegar, and salt to a food processor. Blend for 30 seconds. Turn off the food processor and scrape down the sides of the container. Turn the food processor back on and begin to slowly (read: very slowly) pour the avocado oil into the chute as the mixture is blending. As you pour, you will notice that the oil begins to emulsify with the other ingredients.
Once all of the oil has been poured into the food processor, add the lemon and garlic while continuing to blend for another 30 seconds. Turn the machine off and check the taste of the mayonnaise. Add in more salt as you see fit. This is also the time you can adapt the recipe with the addition of fresh herbs and spices. I personally like to add a dash of freshly-ground black pepper.
Enjoy the avocado mayonnaise as you would regular mayonnaise – as a dip, spread, or sauce!
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