Today we wanted to share a recipe for homemade avocado oil mayonnaise.
Have you ever ran out of mayonnaise in the middle of making sandwiches and realized you didn’t have any extra jar in your pantry. It’s moments like these that you don’t have time to run to the store and are in need of an alternative.
An alternative isn’t necessary because you can make your own homemade avocado oil mayonnaise in less than 2 minutes. It’s a very simple recipe that can be made with an immersion blender or food processor with only five ingredients.
We find making it in a wide mouth mason jar with an immersion blender makes for easy preparation and clean-up. You can add all your ingredients, use your immersion blender and store it in this same jar.
This homemade mayonnaise is great if you are on a special diet such as keto, gluten free, non-GMO or organic. You can select whatever type of oil you prefer and can control all of the ingredients in the mayonnaise. You can even go so far as to cut out of the salt in this recipe if you are on a low sodium diet. By having your own mayonnaise recipe you have the flexibility to be able to control those aspects of your mayonnaise.
We prefer avocado oil as there are many health benefits to using avocado oil. In addition, avocado oil is a non-GMO oil that is readily available in local stores.
Mayonnaise is used all year long but becomes especially prominent in the summer months where you are preparing a lot more cold sandwiches such as chicken salad, tuna salad or egg salad. In addition, you’re typically adding mayonnaise to your summer salads such as pasta salad, potato salad or macaroni salad. Mayonnaise can also be used to make your own sauces or spreads. Therefore, we can’t think of better time of year to share this recipe with you.
Avocado Oil Mayonnaise
Make your own avocado oil mayonnaise with few ingredients and little to no time!
- 1 egg
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp mustard
- 1 cup avocado oil
- 1 wide mouth mason jar
- 1 immersion blender
Add 1 egg, 2 teaspoons of lemon juice, 1/2 teaspoon of mustard, 1/2 teaspoon of salt, and 1 cup of avocado oil to a wide mouth mason jar.
Next, take an immersion blender and beginning at the bottom of the jar blend the egg until it is white and creamy. This will take about 1 minute.
Next move the blender up to incorporate the oil. Continue blending until it is fully mixed, about 1-2 additional minutes.
How long does the mayonnaise last?
Because of the raw egg, we would say about one week. Make this mayonnaise when you are planning to make a few recipes that call for mayonnaise or a whole lot of sandwiches. Our family uses up this mayonnaise pretty quickly just on the regular weekly foods we make.
We encourage you try this recipe for yourself. You won’t believe how easy and convenient it is to have all the ingredients on hand to be able to easily throw this together. Even if you are in the mid-morning lunch making rush or the middle of recipe, within a couple minutes you can have a jar full of mayonnaise.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who it could benefit from it.