Why make your own anything ? Because you have complete control over what goes into it. In this recipe I use the freshest organic eggs both the whites and the yolks, organic avocado oil, dijon mustard, apple cider vinegar, sea salt and pepper.
By using a stick blender this mayo is so quick and easy to make. Unlike store bought mayo there are no preservatives and will keep for up to two weeks if kept well refrigerated in an air tight container and is keto friendly.
Avocado Oil Mayo
Course: Blog, CondimentCuisine: GlobalDifficulty: BeginnerServings
1
CupPrep time
15
minutesCooking time
3
minutesCalories
218
kcalIngredients
2 whole organic Eggs
2 Table spoons Dijon Mustard
2 Table spoons apple cider Vinegar
250 mls organic Avocado Oil
1 pinch Salt & Pepper
Directions
- Into a jug crack two eggs. With a stick blender, blend until frothy
- Now add 2 table spoons of dijon mustard, 2 tablespoons apple cider vinegar, sal and pepper into the jug and blend again with the stick blender
- Add 50mls of avocado oil into the jug and blend until the oil has emulsified. Add another 50 mls of oil then blend until emulsified. Keep repeating this process until 250 mls is added or until may has reached it’s desired thickness
- Transfer into an airtight container and keep well refrigerated for up to two weeks
Recipe Video
Notes
- This recipe uses raw whole eggs. It is delicious and perfectly safe but I can’t stress enough the importance of hygiene when making whole egg mayo.
- Guidelines for storing homemade mayo: 1. Freshness of Ingredients: The freshness of the eggs, avocado oil, and other ingredients used will affect the mayo’s shelf life. Always use fresh, quality ingredients to maximise longevity. Do not compromise on the freshness of any ingredients in particular the eggs. 2. Cleanliness: Ensure that all utensils, containers, and hands used in the preparation are clean and free from contaminants to prevent spoilage. 3. Airtight Container: Store the homemade mayo in an airtight container to minimise exposure to air, which can lead to oxidation and spoilage. Consider using a glass or plastic container with a tight-sealing lid. 4. Refrigeration: Homemade mayo should be refrigerated at all times. Keep it at a temperature of 4°C or below to slow down bacterial growth. 5. Cross-Contamination: Avoid cross-contamination by always using clean utensils when ever scooping out mayo from the air tight container
- Stored properly mayo can last in the refrigerator for about 1 to 2 weeks. If you ever notice any signs of spoilage. Example: an off smell, unusual texture, or separation, it’s best to discard it to ensure your safety.
- 218 Calories per 1 table spoon or aprox 15 grams
