Avocado Oil Mayonnaise (Edit recipe)

Whip up this creamy avocado oil mayo in minutes! It’s fresh, flavorful, and way more fun (and cheaper!) than store-bought.

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	130
Fat:	14 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	54 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by freebellyrecipes

View original recipe

Serves: 32

Ingredients

2 Pastured Eggs, Pasture raise
0.5 Tbsp Dijon Mustard
2 cups Avocado Oil
2 Tbsp distilled White Vinegar
.75 tsp Sea Salt
.125 tsp Black Pepper, To taste

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a food processor, combine the egg and Dijon mustard. Pulse until well combined.
With the food processor running, slowly drizzle in the avocado oil. The mixture will begin to thicken and emulsify. Take your time with this step to ensure the mixture doesn't separate and achieve a smooth, creamy texture.
Once all the oil is incorporated, stop the food processor and remove the lid. Add the vinegar (or lemon juice), salt and pepper to taste. Blend again until fully combined.
Taste your mayonnaise and adjust the seasonings as needed. If you prefer a tangier flavor, add a little more vinegar or lemon juice.
Transfer the mayonnaise to a clean jar with a tight-fitting lid. Store it in the refrigerator for up to two weeks.

Notes

Extra Virgin Olive Oil Mayo: If you prefer extra virgin olive oil mayonnaise, reduce the avocado oil measurement to 1-3/4 cups and add a 1/4 cup of Extra Virgin Olive Oil.