Homemade Avocado Oil Mayo

Video below of me making this!

Why has it taken me so long to make homemade avocado oil mayo? I could eat this stuff with a spoon. Now, I’ve never been a big fan of mayo or whipped salad dressing as a whole. I do enjoy using it to make cole slaw, potato or macaroni salad, and dressed eggs but I’ve never been one to put it on a sandwich or dip a french fry in it. Since I’ve started making this homemade avocado oil mayo, (Twice this week.) I am looking for recipes that can use this addition of healthy fats to our meal.

I’m currently making this chicken broccoli casserole for lunch and I couldn’t be more excited to eat! The vegetables stay crunchy which makes this a more exciting casserole than your normal can of MSG soup casserole dish. Once you try this, it will become part of your normal rotation.

homemade avocado oil mayo

Homemade avocado oil mayo is very easy to make but I’m going to address some of the issues I see people having when they try to make it themselves. The number one problem I see is that people try to take an egg right out of the fridge and try to make it before letting the egg come to room temperature. To solve this problem if you are in a hurry, you can run some lukewarm water in a bowl and drop the egg in for about 15-20 minutes. It should help you out tremendously when it comes to getting the right consistency in your homemade avocado mayonnaise.

If you don’t want to read about the common questions people have when making this, go ahead and scroll to the bottom of the page for the video. It won’t hurt my feelings at all!

Common Questions About Making Homemade Mayo

  • What is homemade mayonnaise made of? Around here, we make it with avocado oil and one of our farm fresh eggs. Salt and lemon juice is also needed but that’s just the beginning. Adding paprika and garlic takes it to another level altogether! My homemade avocado oil mayo is so good, I could eat with a spoon! I often make a quick dip out of it for sweet potato fries (also fried in avocado oil) and add hot sauce to it until it tastes just right!
  • Why is homemade mayo not advisable? People often have trouble making this. It just takes one time of getting it right to know the feel for how to make it. The first 30 seconds or so of the blend is the most important. DO NOT lift the blender!
  • Is homemade mayonnaise healthier than store-bought? Yes and I would even go as far to say that this homemade avocado oil mayo is healthy for you. Have you seen the health benefits of consuming this nutrient dense food? It is full of healthy fats that we need to consume more of and less of the oils that are extracted with solvents and heat. Avocado and Olive oil are cold pressed, meaning that you can produce the oil with minimal processing, just by squeezing it out of the fruits. With the current vegetable oils that are being sold, they are really just seed oils like corn or soybean seeds. We need to eat much less of these types of fats. They contain Omega 6’s which we need to decrease in order to keep our heart healthy. (I’ll stop on this topic, but I could go on and on about it. We stopped consuming it period.)
  • How long will homemade mayo last? In my kitchen, only a few days! But if you don’t love it as much as I do, It can stay in the fridge for up to 2 weeks. I often plan meals around using this mayo so I never make it without a plan in mind.
  • Why is homemade mayo not thick? Homemade mayo takes practice but once you’ve got it, you’ve got it! Don’t worry if it doesn’t set up each time, it happens to me too. I just use it differently than I would the thick and creamy kind I wanted to make. Keep the stick blender on the bottom of the wide mouthed pint mason jar until it starts to look like mayo before slowly lifting all the way to the top. Using a container that is much wider than your immersion blender could be the case as well. If you don’t have the cup that came with your blender, you can use a jar like me. It fits perfectly!
  • Can I freeze homemade mayonnaise? I wouldn’t. Because of the way it is made, I think it would separate as it thaws out. The oil and the egg are going to both freeze differently making it thaw a weird texture. It doesn’t last long enough around here to even think about putting it in the freezer and I would make a guess that it won’t last long around your house either! It’s made in small batches each time so it’s not like you are making big quantities and will have lots left over.

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