AVOCADO OIL MAYONNAISE

I’ve never been a fan of mayonnaise, until I learned to make it myself. If you’ve never made mayonnaise from scratch, you’re missing out on something wonderful. Store bought mayo is convenient, but it’s benefits end there. It’s full of sugar, preservatives, and chemicals, all of which affect the taste.

Making it yourself is easier than you think, and it only takes a few ingredients that you probably already have in your kitchen. Making it with extra-virgin avocado oil takes it to a whole new level. It’s fruity, creamy, and has a depth of flavor that is hard to beat. Mix a little garlic and herbs in and it makes a delicious dip for fries or even veggies.

You can store leftovers in a mason jar, and use it just like you would the store-bought stuff. It should last a week in the fridge. Have a friend that always slathers mayo on everything? A jar of this makes an amazing gift.

AVOCADO OIL MAYONNAISE

AVOCADO OIL MAYONNAISE

John Cawrse

Ingredients

  • 2  egg yolks
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon or lime juice
  • 1/2 teaspoon Aztec Sea Salt
  • 1 teaspoon dry mustard powder
  • 1 bottle Ava Jane’s Kitchen extra-virgin avocado oil

Directions

  1. Put all of the ingredients except the oil in a blender or food processor and process until smooth. Slowly stream in the oil while processing, and continue blending until the mixture is thick and creamy.
  2. Taste the mayo, adjust the seasoning, and transfer to a jar or airtight container. Store in the fridge up to a week.
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