Homemade Avocado Oil Mayonnaise

Homemade Avocado Oil Mayonnaise - Paleo, Whole30

One Thing that sets this recipe apart from others is that I didn't use a raw egg yolk. Almost all of the mayo recipes out there use raw egg yolks. Some say it is fine to eat the egg raw, but that it is a little safer to use an egg that has been pasteurized... I use fresh eggs from our neighbor, I was a little worried about using them. That is when I decided to try to cook the egg yolk while still tying to keep it able to whip up with the oil. That is when I thought that maybe if I cooked the egg with all the other ingredients (except the oil), using a double broiler. So I did, and it turned out great! I was so happy!

Homemade Avocado Oil Mayo
Makes 3/4 Cup

Ingredients
1 egg yolk
1 Tbsp apple cider vinegar
1 Tbsp water
1/2 tsp salt
1/4 tsp garlic powder
1 tsp maple syrup (don't use if making this whole30)
pinch of Black pepper

1/2 C. Avocado oil

Instructions

In a medium size pot add 2-3 inches of water, set aside.

Measure out your 1/2 C. of avocado oil, set aside.

In a glass bowl that rests on top of the pot, (to create a double boiler) Add egg yolk, vinegar, water, salt and pepper, and whisk. Put the bowl resting in the pot, filled with water (The water should not be touching the bowl.)

Bring the water to a boil on medium-high heat, while whisking the egg mix constantly. When you first start it should be a transparent liquid, as it starts to cook it will start to become foamy and it will no longer be transparent, about 2-4 minutes. Take it off the heat immediately. Do the next step in a food processor, or I used my Vitamix. You can do this by hand, however it makes your arm tired very quickly. I had someone help me pour in the oil, I recommend doing that if you choose to do it by hand. It also was not as creamy when I did this by hand, as it was when I used the blender. It was still really good though!

Add the egg mixture to the blender. This next part you want to do very slowly! Turn your blender on medium-low, or start whisking, add your oil in a very thin stream into your egg mixture. Don't rush this! It will cause it to separate. I stopped pouring the oil about half way and scraped down the edges then continued to pour the oil in slowly again. If you are doing it be hand I recommend stop pouring the oil in and giving it a good whisk, about half way, just to make sure it is well mixed in. Continue until it is fluffy and smooth.

Store in an airtight container or jar, in the fridge.

Enjoy!

Comments

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