Avocado Oil Mayonnaise
Learn how simple it is to make your own Avocado Oil Mayonnaise in just 8 minutes with only 5 ingredients. Plus, it's Paleo+Whole30, too!
- 1 egg
- 1 tablespoon distilled white vinegar
- 1 1/2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1 1/4 cup avocado oil
Add egg to your food processor and pulse for 20 seconds.
Add vinegar, lemon juice, mustard, and salt to your food processor and pulse for 20 seconds.
Pour avocado oil into a glass measuring cup. Then, with the food processor running, use a 1/2 teaspoon measuring spoon to spoon the oil through the top of the food processor. Do this for 2 full minutes. Then, slowly pour the oil in through the top in a very fine stream. This is important! The key is slow and steady with this, so make sure to add the oil in small drops at first, then once you speed it up and are actually pouring, make sure to still pour slowly.
At this point, the mixture should resemble mayo! It might take until the very end to finally change textures, so be patient.
Store mayo in a jar in the refrigerator for up to 2 weeks.
Storage: store mayo in a jar in the refrigerator for up to 2 weeks
Substitution: this recipe was only tested with avocado oil, but if you HAVE to substitute, use regular olive oil (NOT extra virgin)
Calories: 39kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 88mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg