Immersion Blender Mayo
“But Coach, I can get mayo at the store in a jar! Even healthier mayo made with avocado oil now!” Yes, yes you can do all of that but if you make mayo yourself you not only get to control all of the ingredients but you get to save some money. Clean ingredient avocado oil mayo is EXPENSIVE at the store, and honestly aside from Chosen Foods I find the taste weird. Homemade avocado oil mayo is a rich creamy way to add some tasty fat to your day! This recipe requires an immersion (aka a stick) blender which you can find inexpensively almost anywhere now.
INGREDIENTS:
1 cup avocado oil (see notes for substitution ideas!)
1 whole pasture raised egg
1 tsp salt
1 tsp dry mustard powder
1 tsp apple cider vinegar (or lemon juice)
1/2 tsp black pepper
RECIPE STEPS:
First step is making sure that all ingredients are at room temperature.
Add everything but the oil to the blender cup or a wide mouth jar.
Add the oil and allow everything to settle for a minute.
Submerge the head of your blender and use the egg yolk as your target as you rest it on the bottom of the cup.
Turn on your blender and DO NOT MOVE IT for the first 30 seconds. You will see the blender pull in the oil and start to make that signature white emulsion. (Mayo is an emulsion if you didn’t know!)
You will feel the mayo thickening around the blender head next, slowly move the blender side to side and then up and down to completely draw in all of the oil.
And there you have it! Store your mayo in the fridge for up to two weeks.
ADDITIONS: You can personalize your mayo once it is ready by adding different items. My favorite varieties include roasted garlic, fresh herbs, chipotle powder & hot sauce, dijon mustard, and Asian chili sauce.
OIL NOTES: One of the main reasons to make your own mayo is to start removing the garbage seed oils used in traditional mayo from your diet. The best choices for homemade mayo are avocado oil or LIGHT olive oil. You can use melted and cooled animal fats to make mayo but be aware that the texture will change, and it will be much stiffer when chilled. DO NOT USE extra virgin olive oil, it will be a waste of expensive oil as the emulsion intensifies the acrid qualities of the oil and creates a very bitter mayo.
MACROS & SERVING INFO:
SERVING SIZE: One Tablespoon (Recipe makes approximately 18-20)
CALORIES PER SERVING: 100
PROTEIN: 0g (There is trace protein from the egg but negligible for tracking)
FAT: 11g
CARBS: 0g
