Avocado Mayo
Avocado Mayo [The Smooth & Silky Remix]
Creamy, rich avocado mayo made in minutes with healthy oils that transforms any sandwich. This is the condiment that proves homemade is always better than store-bought. Great for spreading on sandwiches, stirring into tuna salad or making a ranch dip for veggies.
Makes
Makes about 1½ cups
Total Time
10 min
Ingredients
1 large egg (50g) (pasture-raised recommended, if available)
2 tsp. (10ml) white wine vinegar
1 tsp. (5g) dijon mustard
½ tsp. (1.5g) Diamond Crystal® Kosher Salt
1 cup (240ml) avocado oil
Make it Good For The Gut (Optional)
Use eggs from pasture-raised hens for better nutrition and omega-3s.
Swap Options
Olive oil for half the avocado oil, lime juice for lemon juice.
Good To Know
Avocado oil provides healthy monounsaturated fats while fresh lemon juice adds brightness and prevents oxidation • Use this on: BLTs (see recipe) • Explore more recipes in our catalog.
steps
Step 1
Place all the room temperature ingredients, in the order listed (egg first), into a wide mouth glass jar.
Step 2
Wait until the egg settles to the bottom and the oil has risen above.
Step 3
Place the immersion blender into the jar and press it to the bottom, gently covering the egg. Blend keeping the blender pressed against the bottom of the jar for at least 15-20 seconds. Once the mayonnaise starts to emulsify, slowly start to move the blender up to combine the ingredients. When you reach the top of the oil, slowly move the blender back down to the bottom. Keep doing this until mayonnaise forms.
Step 4
Scrape the mayonnaise into a jar and seal with a lid.
Step 5
Store in the fridge for up to a week.