Avocado Oil Mayonnaise
Updated: May 8, 2018
Mayo is one of my favorite condiments. It's actually pretty versatile because you not only have a sandwich spread, but you can use it for a tartar sauce base, as part of a homemade ranch dip, or thin it out to make creamy dressings. When done correctly, this can be a fantastic source of healthy fat. This may be news to some of you, so sit down for this: You need to consume quality fat on a daily basis.
Fat is vital for so many processes in the body. At the cellular level, fat is required to make the outer layer, called the cell membrane, flexible and permeable to allow nutrients to come in and wastes to be removed. Your brain is made mostly of fat and relies on consumption of fats to function properly. You'll notice that consuming fat with your meals not only enhances the flavor of your food (hello, butter!) but also increases satiety (feeling full longer).
The primary reason you should avoid store-bought mayo is the quality of oil the manufacturers use, and also the added stabilizers to keep it on the shelf longer. Read the label and you'll often find soybean oil, usually of the hydrogenated variety, which is a cheap oil that is toxic to your body. Why? Ninety percent of soybeans grown in the U.S. are genetically modified (GMO) and full of the herbicide glyphosate (think: RoundUp®). Add to that the hydrogenation process, which takes a delicate, rancidified oil, and pumps it full of hydrogen to make it shelf-stable. Your body cannot recognize and utilize this oil concoction because it has no nutritive value. Find out more about the harmful effects of soybean oil here.
I could go on, but instead encourage you to sign up for my newsletter to get the free guide on healthy fats and learn more about its awesomeness. But back to the mayonnaise.
Those who know me know that I never will take credit for something if it isn't mine, and
this recipe is one of those things. I tried the AltShift Diet back in 2015 and got some great recipes as a result. While this protocol didn't exactly work for me, it is a great plan and has worked for many others. The creator, Jason Seib, is very accessible and allowed me to offer this recipe created by his wife, Cheryl. Once I began making this recipe a few years ago, I have seriously NEVER bought mayonnaise again. It's like 6 ingredients with no fillers, sugars or other additives. The easiest and fastest way to make this is with an immersion blender. It took me about one minute to blend it. The color may look a bit weird in the photos because I used a blue Mason jar. I split the recipe in half, because it lasts about a week in the fridge and we haven't been using it fast enough.
Without further ado, here's the recipe!
by Cheryl Seib
Prep time: 8-10 minutes
Makes about 2 cups
2 eggs (room temp is best)
2 Tbsp vinegar
¼ tsp garlic powder
½ tsp ground mustard seed
1 tsp salt
1 ½ cups avocado oil
1. Put all of the ingredients except for the oil in a food processor (or blender), and turn the food processor on a high speed.
2. While the processor is mixing the other ingredients, slowly pour in the oil. If you don’t pour the oil slowly enough, you will not have thick mayo. We can’t stress this enough! The mayo will thicken slightly when it’s refrigerated but it should be thick and wobbly like jello before you refrigerate it. If the mayo is not thick when you’re finished pouring the oil, either you poured the oil in too quickly and you will have to start over, or it needs more oil. The oil is what thickens the mayo. You can slowly pour in a little more than the recipe calls for if you need to thicken it a little. When you pour the oil slow enough, your mayo will be nearly as thick as the store-bought stuff.
Alternate Procedure Using Immersion Blender (also called a “stick blender”): About 5 min. total
1. Place all ingredients in a mason jar (pint size or larger). Eggs can be cold/straight out of the fridge for this method.
2. Insert immersion blender in the jar and keep it at the bottom at first until the mixture begins to thicken and turn white, then continue blending until all ingredients are combined and the mayo is a thick consistency.
Tip: You can store your mayo in the fridge in a pint size mason jar. Just put a piece of wax paper on top of the jar and screw a lid ring right over the top of the wax paper.
Mayo will last about 7-10 days, so halve the recipe if you need to.
Serving size: 1 Tbsp about 136 calories, 14.4g fat