Mayonnaise is surprisingly easy to make, and only requires eggs and oil. I add a little sea salt and lemon juice at the end.
How To Make Homemade Avocado Oil Mayonnaise
Use two raw eggs
2 cups of oil- I like this avocado oil
Put the eggs in the food processor, turn on, and take a full minute to pour in each cup of oil.
By the time two minutes are up (or one minute for one egg/cup of oil) it should be thick!
You have to pour it slowly- dumping it all in at once and then letting it run for a minute doesn’t work.
Then I add a small pinch of sea salt and let it mix in.
It does thicken a little more in the fridge.
According to Nourishing Traditions you can add a couple tablespoons of whey and then let it sit out on the counter for a couple days to lactoferment before putting in the fridge. With the lactofermentation, the mayonnaise will keep longer. I’ve done this before and didn’t notice a taste difference- this time I didn’t have any whey so I just did plain.
Without the whey it lasts in the fridge one week.
Easy, isn’t it? If you’ve ever taken the time to compare ingredients on different store bought mayonnaises I believe you’ll agree that it’s easier to just make your own. And frugal! Costing essentially as much as you pay for oil.
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Use a stickblender! So.much.easier.
Make it right in a pint mason jar; measure the oil with lines on the side!
1/4 cup EVO
1/4 cup lite olive oil
1/2 cup avo oil
1 whole egg
1 egg yolk
1 tsp salt
1T AC vinegar
Make only one batch at a time. Do not double. It takes 30sec so it’s no big deal to do 2 batches.
Add 1 tbsp whey at end and sit on counter (I think it’s 8 hrs but look up at Traditional Cooking School) then put in fridge.