Whole30 Avocado Oil Mayonnaise Recipes
WHOLE30® AVOCADO OIL MAYONNAISE
Best homemade mayo I have found yet.
Provided by cookingmama275
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 5
Steps:
- Combine avocado oil, egg yolks, lime juice, mustard, and salt in a large mason jar. Puree mayonnaise slowly using an immersion blender until smooth. Store in the refrigerator.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 0.6 g, Cholesterol 38.4 mg, Fat 21.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.7 g, Sodium 46.4 mg, Sugar 0.1 g
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- Place the egg yolks, lemon juice, vinegar, salt, and mustard in a food processor and blend until combined and thickened.
- While the food processor is running, slowly pour in a thin stream of oil. The mixture should start thickening immediately. The mayonnaise is ready when you’ve added all the oil.
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- Add the egg yolk to a large bowl along with the salt, mustard, lemon juice, and whisk well for 10 seconds. Add the avocado oil to a squeeze bottle or something that is easy to drip the oil out of slowly. The emulsification of fat on fat will only occur if you slowly add the oil, drop by drop to start. Place a non-stick pad under the bowl so it does not slide around and whisk well while slowly adding the oil. Take a break whenever you need it, and resume adding drop by drop until half of the oil is added. Add 1 tablespoon of water and continue adding the oil, now you can add it using a very light stream, making sure to whisk well. If the mayo gets too thick, add ½ tablespoon of water at a time. When finished, check for seasoning and add more salt or lemon juice if needed, along with a splash more water if you need it.
- When the mayo is done, allow it to sit at room temperature for 2 hours so the acid in the lemon juice can kill the bacteria in the egg yolk. Then store in an airtight container in the fridge for 5-7 days.
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- To a tall, wide mouth mason jar add the lemon juice first, then the egg, seasonings, and finally the oil. Let the ingredients rest for 20 seconds or so.
- Put the immersion blender all the way at the bottom of the mason jar. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds. The mayonnaise will immediately begin to set up and fill the jar.
- After the mayonnaise is almost all the way set, slowly pull the immersion blender towards the top of the jar without taking the blades out of the mayonnaise. Then, slowly push it back towards the bottom of the jar. Repeat this step a couple of times until all of the ingredients are well well incorporated.
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- Crack egg into the base of a jar that's mouth is wide enough to fit your immersion blender, or alternatively into the cup attachment for your blender, making sure the yolk doesn't break.
- Add dijon, a pinch of salt and lemon juice. Gently pour in the cup of oil, taking care not to break the yolk. Insert the immersion blender so it's touching the bottom of the jar, making sure the blades completely cover the yolk.
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- Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
- Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
- Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
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- Place all ingredients in the jar that just fits the head of your immersion blender - if your immersion blender came with a jar, that's perfect. The size of the jar is important, though: the circumference of the jar must be only slightly larger than the head of the blender (letting it fit at all) and the mixture must reach the blades. Let ingredients settle for a few seconds.
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- Add all the ingredients to a wide mouth mason jar. The jar needs to be wide enough to fit the immersion blender.
- Place the immersion blender over the top of the egg and turn the blender to low speed. Leave the immersion blender here and don’t move it until the mixture begins to turn white.
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- PLACE an immersion blender at the bottom of the jar and being pulsing, slowly lifting the blender upwards until the mixture is emulsified.
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