[This Avocado Oil Mayonnaise is creamy and totally crave-worthy. Oh yeah, and IT’S HEALTHY.]
Mayonnaise is something that has not been a part of my life for a long time.
When I was in fourth grade, I came home from a sleepover with an unfortunate “itchy head” situation. My mom tried everything, and nothing was working to get rid of it.
As a last resort before cutting all of my hair off, my mother tried an old wives tale she had heard that involved smothering my entire head in mayonnaise, and wrapping me up with saran wrap.
Guess what? THE MAYONNAISE WORKED. But it left me with an extreme aversion to mayo. I can still barely smell it.
I was glad to have a dislike for mayonnaise when I got older and started making my own decisions about food. Everyone always said mayo was unhealthy, they said it was FATTENING. I never questioned why that was.
But now that I know a little bit more about food—and fat—I know that I shouldn’t be scared of it. I know that FAT doesn’t make you FAT.
But what I am scared of is the ingredients in most jars of mayonnaise you find in stores today.
Classically, mayonnaise can be made with just a few ingredients- eggs, oil, and an acid like lemon juice or vinegar. It’s not shelf stable, due to the eggs, so jars on grocery store shelves usually have lots of preservatives added (or they aren’t real mayonnaise at all).
The ingredient list of those jars are usually wayyyy longer. And they usually contain unpronounceable additions and things that seem completely unnecessary in mayo, like sugar!
But one main ingredient found in almost all store bought mayonnaise that makes it unhealthy is the oil.
Not just any oil–I believe we need fat to be healthy! But I’m talking about processed, industrial seed oils like soybean and canola. Those oils take a lot of processing to get them to their end state, and they are oils I regularly avoid.
(Here’s a video of canola oil being made. You can see just how much processing it takes, including processing it with chemical solvents! Skip to around 1 minute 30 seconds into the video to see the processing)
Even store-bought mayonnaise that say they’re made with olive oil usually are made with a little olive oil and a lot of other cheaper oils.
Luckily, you can make super healthy mayonnaise at home with just a few ingredients and about two minutes!
I’ve been obsessing over avocado oil lately, so I thought I’d give homemade avocado oil mayonnaise a try!
And as it turns out, it didn’t disappoint me!
It’s creamy and spreadable and it doesn’t make me want to turn and run the other way and hide my head.
I love the avocado oil I used for its flavor and the slightly green color it gives the mayo, but you could just sub light olive oil if you can’t get your hands on avocado oil.
But just a heads up, you really need LIGHT OLIVE OIL because extra virgin olive oil has too strong of a flavor for mayo.
I read that in all of the recipes I found floating around the internet and thought, “but I lovvvve olive oil”. And I do! But the taste is too strong in mayo.
Save it for drizzling and go with the light stuff for this recipe.
That’s almost as exciting as the time I told you to eat more butter!
Recipe adapted from The Kitchn.
- 1 egg
- 1/2 cup light olive oil
- 1/2 cup avocado oil*
- 1 tbs lemon juice
- 1/2 tsp mustard (optional)
- 1/2 tsp garlic powder (optional)
- 1/4 tsp salt
- Remove egg from refrigerator about 30 minutes prior to making mayonnaise.
- Crack the egg into a wide mouth mason jar or another cylinder like container (I used the container that came with my immersion blender). Then add the remaining ingredients.
- Place immersion blender all the way into the bottom of the jar. Turn on, and blend for about 20 seconds. Without stopping the blender, slowly begin to lift blender up from the bottom of jar, circling slowly as you do to ensure all of oil gets blended.
- That's it! You'll have creamy, spreadable mayo that is full of good stuff, and free from questionable ingredients. Place lid onto mason jar, or transfer to another container. Store refrigerated for up to a week.
*You can replace avocado oil with an additional 1/2 cup of light olive oil The immersion blender in this recipe is critical for producing a thick, spreadable mayo. Play around with the flavors, adding in some roasted garlic or your favorite herbs.
Don't let me do all the talking! Let me know what you think in the comments.