From DN Recipes by David Nagy · Food & Beverage

Homemade Avocado Oil Mayonnaise Recipes

Published

Homemade Avocado Oil Mayonnaise Recipes

Two minute avocado oil mayo
Ingredients
  • 2 teaspoons lemon juice
  • 1 large egg
  • ½ teaspoon dry mustard powder
  • ½ teaspoon sea salt
  • 1 cup avocado oil (I use this brand)

Instructions
1. 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.
2. 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.
3. 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.
4. Taste and add more salt, if desired.

Avocado Oil Mayonnaise
Prep Time 5 mins  Total Time 5 mins
Ingredients
  • 3 egg yolks
  • 1 teaspoon finely ground real salt
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 ½ cups avocado oil cold-pressed, naturally refined

Instructions
  1. Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
  2. Close the food processor, and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
  3. Scrape the mayonnaise into a jar with a tight-fitting lid and store it in the refrigerator no longer than a week.