Easy Homemade mayo
I used to think that mayonnaise was just for sub sandwiches. I rarely eat sandwiches (unless I am pregnant), so I didn’t really ever give much thought to wanting a more nutritious option. My gosh, was I wrong. I’ve recently found that mayo is an excellent base to an endless amount of dressings and dips. It can be made into so many different flavor profiles and is an amazing addition to a salad or meal! I discovered this through Fed and Fit’s Korean Beef Bowls which use Sirachca Mayo. After eating that a million times, I started to realize I could play around with the added flavors and create many different varieties of dips, sauces, and dressings. Some I’ve tried so far are: Green Goddess, Aji Verde, Special Burger Sauce, Siracha mayo, Lemon Garlic Aioli, Tumeric dressing, Honey Mustard and more.
HEALTHY MAYO IS HARD TO FIND (or afford).
After realizing I love the stuff and add it to dishes ALL the time, I noticed there was not many in the store that had anywhere near decent ingredients. Every single one is made with an industrial seed oil that is harmful to health, and not something I am willing to compromise on. The ones that are made with better oils cost 5x what the others cost. I found out that making my own was the simplest, most cost effective way to get my hands on some mayo that I’m actually okay with putting in my body.
INDUSTRIAL SEED OILS
Oils such as vegetable, canola, sunflower, safflower, corn, cottonseed, (g)rapeseed, peanut and soybean oil are extracted through an intense industrial process which causes a release of neurotoxins. These oils go rancid during the toxic processing, then again when heated (ie, during cooking!). They react negatively with our cells causing oxidative stress, weakened cell signaling, introducing toxic compounds, and throwing our omega 6 to omega 3 ratio out the window… which leads to chronic inflammation, as well as things like painful periods, PMS, accelerated aging, high cholesterol, fatigue and more.
Saturated fats like coconut oil, ghee, tallow, or other animal fats are the most stable fats and are great for cooking at any heat. Avocado oil is full of monounsaturated fats, so it is are mostly stable as well and are great for cooking at medium heats or used cold to make mayo!
HOW IT’S DONE & HOW TO FIX IT (if it doesn’t work)
This recipe only requires TWO ingredients (with a couple others that are optional). The trick is making sure you blend the egg BEFORE adding the oil. Add the oil slowly while blending. If you are using an actual blender rather than an immersion blender, stop the blender and add a little at a time, blend, then add more, etc.
If the mayo ends up being more runny than a thick consistency (like regular mayo). Get another jar, blend a new egg, and slowly add the broken mayo back in. Blend only a little bit at a time, and it should come back to life!
Avocado Oil Mayo
Ingredients
Instructions
- Crack the egg in a large mason jar
- Using an immersion blender, blend just the egg until its mixed well and slightly foamy (just a few seconds)
- Begin slowly adding the avocado oil, blending as you go
- Oil will emulsify and thicken as it gets added
- Continue slowly adding oil and blending until all the oil is added
- Mayo will be a thick, smooth consistency
- If desired, add a pinch of salt and a squeeze of lemon or a few drops of apple cider vinegar
- You can do this in a small blender as well, just be sure to blend the egg for a few seconds on its own, and add avocado oil a little at a time, blending to emulsify in-between adds.
- Mayo is good in the fridge for 4-5 days
Notes:
- It's important to start blending the egg BEFORE it gets near the oil.
- If you add too much oil too fast, you may end up with runny mayo. The fix is to get another egg, blend it, and then add the runny mayo, slowly to the egg, while blending.
