Homemade Avocado Oil Mayonnaise
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| Servings |
cups
|
Ingredients
Dairy
- 2 extra large organic egg yolks at room temperature, ***see note
Fresh Fruit
- 1 teaspoon fresh-squeezed lemon juice
Oils
- 1 cup avocado oil choose a clear avocado oil like Primal Kitchen brand vs green avocado oil
Condiments
- 1 teaspoon apple cider vinegar
- 1/4 to 2-1/4 tablespoons Dijon mustard choose a brand w/o added sugar like Maille
Ingredients
Dairy
Fresh Fruit
Oils
Condiments
|
Rate this recipe!
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Instructions
- *Note - fresh organic eggs, even those with clean, intact shells, may contain Salmonella bacteria which can cause food borne illness.
- Start with egg yolks at room temperature. If eggs are cold, add to a bowl of warm water to speed process.
- Separate egg yolks from whites. Add to bowl of a food processor with a lid with a hole in it for streaming oil.
- Add lemon juice, vinegar, a pinch of salt {about 1/4 teaspoon} and 1/4 teaspoon Dijon mustard to food processor. Optional - reserve 2 tablespoons Dijon mustard if using homemade mayo in Classic Potato Salad recipe.
- The key to making mayonnaise is emulsifying the oil as it mixes with the other ingredients. Adding too much oil, too fast will ruin the mayonnaise.
- SLOWLY drizzle oil into food processor in a very thin stream through hole in lid while processing ingredients at high speed, emulsifying the oil to create a thick mayonnaise.
- Optional - if making homemade mayonnaise to use in classic potato salad recipe, measure 1/2 cup mayonnaise and mix in the additional 2 tablespoons Dijon mustard.
- Store unused mayonnaise in an airtight container in refrigerator and use within a few days. Mayonnaise thickens further upon refrigeration.
Recipe Notes
CLICK here for Classic Potato Salad recipe.
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