Avocado Oil Mayonnaise Recipe
A mayonnaise recipe for a light, thick, neutral condiment and ready for any of your dipping. sauce, spread, etc. adventures.
Servings 2 cups
Ingredients
- 3 egg yolks organic, veggies feed
- 1/2 tsp sea salt
- 1/2 tsp ground mustard
- 2 Tbsp lemon/lime juice
- 1 cup Avocado oil
Instructions
Coddle egg
- Boil a small pot of water
- Prepare and ice cold bath of water.
- Submerge eggs in boiled water (up to 1 minute)
- Remove and transfer eggs immediately to ice cold bath, sit for another minute.
- Crack them all and strain for their yolks.
Mixer method (prefer)
- In a clean container, add egg yolks, 1/2 tsp sea salt and 1/2 tsp ground mustard and whisked on high for 20 second. Yolk mixture should be thicken and yellowish.
- Keep beating/whisking while adding Avocado oil, very slowly (About 1 Tbsp every 5-10 second).
- When all the oil is added and emulsify completely, add the lemon juice, beat for another 20-30 second to whiten them up.
- Scrape the bowl and store in fridge up to 1 week.
Blender/Food processor method
- Place egg yolks, mustard and sea salt into blender/processor/container.
- Pulse twice to mix ingredients before turning the machine on (use the lowest setting possible).
- Slowly and steadily too, drizzle your oil into the machine as it's processing and emulsifying the mixture (3 minutes, keeping the flow slow with a peribottle or something).
- Add lemon juice and pulse several time to mix.
- Scoop them out and store.
Notes
All ingredients should be left at room temperate (remove from fridge 2 hours before hand)
Too much/too fast oil adding: If mixture is runny or over-floating with oil, beat another egg yolk in a clean container, then swoop 1-by-1 of the runny mixture in. This should have thicken the mixture.