I highly recommend that one of the first things you learn to make when changing your lifestyle to include healthier foods, going low-carb or keto is mayonnaise! Ditch the commercial brands which are made with inflammatory oils (yes, even the mainstream ones labelled “avocado mayo” are not what they appear). When you turn that jar around and read the ingredients, you will see that along with that avocado oil is usually canola oil plus a bunch of ingredients you don’t need!
If you’re already buying a brand that is in fact 100% avocado oil, you’ve made a huge step in the right direction! BUT, why pay $14 a jar (here in Canada) when you can make it for so much less!
You have complete control over your ingredients that go into making you’re homemade mayonnaise and you can make it in about 5 minutes flat! I’ll recommend you make the recipe as it stands the first time. Then feel free to add more vinegar or salt, depending on the level of tang you like.
We use this homemade mayonnaise as the base for so many recipes – Caesar dressing is one of our go to dressings for salads AND we use our Caesar dressing as pizza sauce! You’re pizza will burst with flavor! We also use it to make egg salad, devilled eggs, mock-potato salad, and broccoli salad! We make a Garlic Bacon Cheddar Mayo for your burger that will have you wanting to eat it right off the spoon! I tend to eat grilled chicken and put it on my chicken burger and it’s fabulous. You won’t run out of ideas any time soon, and I’m sure you’ll be whipping up another batch shortly.Print
We use a whole egg in our recipe, so no time wasted separating an egg and having a random egg white in your fridge. You should have the remaining ingredients on hand, in a reasonably stocked pantry.
1 large egg at room temperature
1/2 TBSP French’s mustard
1 TBSP white wine vinegar (or ACV if you like the taste)
1 teaspoon Pink Himalayan Salt, or more to taste
1 cup Avocado oil (see note below regarding olive oil)
Food Processor: This is my preferred method as it’s super easy and quick. Your food processor will need to have a small bowl and a drip hole (like this one!) so that the blades can make contact with the ingredients. If your bowl is too big, the ingredients may not be adequately emulsified by the blades. If you don’t have a small bowl processor, you could double the recipe so there is sufficient volume in the bowl.
Crack your egg into a small dish to make sure there is no egg shell in your egg. Dump it into the bowl of your food processor and blend for about 20 seconds. Next add in the vinegar, mustard and salt. Blend again for another 20 seconds. Using a silicon spatula, scrape down the sides of the bowl.
Turn your food processor on and VERY slowly start to add the avocado oil. You want to drizzle in the oil very slowly increasing to a thin stream. If you add the oil too quickly, it won’t emulsify properly. You’ll notice that the mixture will start to thicken as you continue to slowly add in the remaining avocado oil.
When all of the oil has been incorporated, scrape down the bowl of your food processor and blend for another 10 – 15 seconds. Taste your mayonnaise – you can add a bit more salt or vinegar if you desire. If your mayonnaise seems very thin, you can slowly add more avocado oil while your food processor is running and it should thicken up. It will also thicken a bit more once it’s been refrigerated for several hours.
Stick Blender: I’ve done it with a stick blender, but find I need to hold the container while keeping the stick blender on an angle AND pour the oil in slowly. With this method, a second person to pour the oil is very helpful. The instructions are basically the same as the ones above for the food processor.
- Always start your Homemade Mayonnaise with room temperature ingredients. I put my ingredients out in the morning so they have adequate time to warm up.
- I’ve tried making mayonnaise with olive oil and have found the taste to be very overpowering. Avocado oil is a neutral oil and gives your mayo a light taste that allows the flavors in your dish to come through. Your mayo can be stored in the fridge, covered, up to a week.