Quick and Easy Homemade Mayonnaise
Who doesn’t love mayonnaise? I know I do, but unfortunately most of the store bought brands contain a lot of the “unfriendly” inflammatory oils which I am trying to avoid. So whats a girl to do? I found a commercial avocado mayonnaise that tastes good and is convenient. So whats the down side? Well this girl likes to pinch those pennies and as good as that mayonnaise is – it is too pricey for me. You might be wondering, ” Well how much mayonnaise do I really need? I bet a jar would last me a couple of months at least.” If you fit into that category, than I highly recommend the mayonnaise from Primal Kitchen. or this one from Chosen foods.
On the other hand, if you are anything like me, a jar every month just wont cut it. I use mayo for everything! It’s wonderful on its own, great as a base for dressings and sauces, and as a marinade. I even use it for dairy free baking like my vanilla cupcakes and low carb zucchini muffins. Talk about versatile, this is my go to recipe!
Easy Homemade Avocado Oil Mayonnaise
Its easy as long as you follow these few tips
- Make sure all your ingredients are room temperature before you start. If you are in a hurry and your eggs are still cold, here’s a TIP: Place your eggs into a glass of hot water and they will come up to room temperature in about 15 minutes.
- Get out your trusty immersion blender, which I find crucial to this recipe or you can hand whisk. (for the brave and “athletic”)
- Take a deep breath and you can do this!
- Put all your assembled “room temperature” ingredients into your blending cup, except for 1 cup of your chosen oil. (I prefer avocado because it is tasteless, but olive or refined coconut would work too)
- Pulse a few times.
- Gradually add in the remaining oil while blending until the magic happens.
You should have something that looks similar to this. Now you have one and a half decadent cups of homemade mayonnaise. I usually put half a cup in a glass jar and store in the refrigerator for up to a two weeks. With the remainder, I make two of my staple salad dressings, Dairy Free Ranch and Dairy Free Creamy Italian. It takes half a cup of your mayo for each salad dressing recipe.
Other Recipes you May Enjoy!
- 3 large egg yolks room temperature (this is very important)
- 1/2 teaspoon Himalayan sea salt
- 1 teaspoon dry mustard
- 1 1/2 teaspoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 1/4 cup avocado oil or olive or refined coconut
In a tall container, I use the container that came with my immersion blender, add all the ingredients except for the avocado oil.
Mix until just combined.
Add 1/4 cup of the oil and pulse a few times until oil is incorporated. Slowly add the remaining oil while blending until the mixture thickens into mayonnaise.
Transfer into a small container and store in the refrigerator for up to 2 weeks, though mine never lasts more than a week!