Nourish | August 4, 2012
Avocado Oil Mayonnaise
Homemade condiments can be intimidating; we are usually acclimatized to the texture, taste and feel of the store bought version. Homemade mayo however, will change your mind about homemade condiments forever! It is creamy and bright, and can be used on almost anything. It lends well to all kinds of additions, making its flavor possibilities endless. However, if your not savvy in the kitchen and rather purchase your mayo, Chosenfoods has combined your favorite Avocado Oil with cage-free eggs into a delicious mayo you can purchase at our store.
Most homemade mayo recipes call for using canola, safflower or another highly processed, chemical laden, vegetable oil. Yuck! Olive oil is a healthier choice, but the flavor tends to be too intense for most. Enter Avocado Oil! Our high viscosity, mildly flavored oil is the perfect partner for homemade mayo. Once you try making this, you will never go back to the store bought version again (except for our Avocado Oil Mayo of course)!
*Adapted from Nourishing Traditions by Sally Fallon.
1 pastured egg at room temperature
1 pastured egg yolk at room temperature
1 tsp dijon style mustard
5 tbsp fresh lemon juice
3/4 cups avocado oil
a pinch sea salt
Using a food processor, blender or immersion blender combine egg, egg yolk, mustard, lemon and salt.
Process about 30 seconds.
Slowly drizzle the oil into the egg mixture – slowly!
Once combined, taste and season to your liking (add more salt, lemon or mustard).
Store in a glass jar with lid. Will keep in the fridge for 2 weeks, but we’re willing to bet it won’t be around that long.
Tasty Mayo Add-Ins:
Chipotle peppers – use as a fish taco sauce.
Shallots and capers – smother on simply grilled salmon.
Fresh herbs – quick, fancy spread for any simple sandwich.
Garlic and Sour Cream – A simple take on a Mexican condiment called crema agria, which is usually made from sour cream and buttermilk. The garlic and the mayo are tasty together, and are great on black beans or as a chip-dip.
Published By Chosen Foods, originally published