Can I substitute the avocado oil with another kind of oil?

I recommend using avocado oil because it offers a neutral flavor similar to regular mayo. It's also very good for you! I do not recommend substituting olive oil because it will give the mayo a very strong flavor.

Can I make homemade mayo in a regular blender or food processor?

I have tried this many times with inconsistent success. Most of the time, the mayo ends up a greasy, runny mess and I have to start over. An immersion blender has worked for me u003cstrongu003eevery time.u003c/strongu003e It is well worth the investment!

Is it safe to eat raw eggs?

We get our eggs from trusted local sources, so we are comfortable with it. There are many sources that also state that pasteurized eggs are okay to consume raw. This is something you will have to evaluate on your own and decide if you are comfortable with. The egg cannot be substituted in this recipe.

How to Make Homemade Avocado Oil Mayo

Description

Healthy avocado oil mayonnaise is easy to create right at home. Made with only a few simple ingredients, it can be whipped up quickly for use in a variety of recipes, and is very inexpensive compared to store-bought mayonnaise. All the health benefits without the additional cost? A win win!

Ingredients

Scale

1 cup avocado oil
1 egg
2 tsp lemon juice
1/2 tsp Dijon mustard
1/2 tsp salt

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Instructions

To the bottom of a wide mouth mason jar, add the egg, lemon juice, mustard, and salt. Using a liquid measuring cup, measure out 1 cup of avocado oil and then pour it directly over the top of the other ingredients.
Next, take an immersion blender and place it all the way at the bottom of the jar, making sure it is fully submerged in the oil. Turn it on and begin to blend the egg until it is white and creamy. This should happen very quickly!
For best results, be sure to keep the immersion blender at the bottom of the jar until the mayo starts to set. Once it has started to set, you can begin moving the immersion blender up and down to further incorporate the oil. This is key to thick and creamy mayo!
Continue blending until all the ingredients are fully incorporated, about 30 seconds.
Enjoy immediately or store in an airtight container in the fridge for up to 5 days.

Notes

I highly recommend an immersion blender for making your own homemade mayo. They are relatively inexpensive (I got mine for $20), although you can spend much more. They come in handy not only for homemade mayo, but for from scratch salad dressings, pureeing soups, making smoothies and other drinks, and even gravy!
Wide mouth mason jars are also essential. I like to use the smaller sized ones, because the mayo just blends better (don’t ask me the science behind this, just trust me!) Here are the exact wide mouth jars I use.
For creamy mayo every time, keep the immersion blender at the bottom of the jar until the mayo is at least 3/4 of the way set. Then, you can begin to move it up and down. This is key, and helps result in a thick, creamy mayonnaise.
Troubleshooting: If your mayo turns out watery or doesn’t immediately start to set upon blending, that’s okay. Don’t panic! Just pour it into another wide mouth jar and add another egg, the lemon juice, and mustard. Pour the broken mayo over the top of the new ingredients and blend again. I do not add anymore oil or salt if I have to make it again.

Prep Time: 5 minutes
Category: condiments
Cuisine: American

Nutrition

Calories: 166
Sodium: 104
Fat: 19
Protein: 0.5
Cholesterol: 14