Super Quick Avocado Oil Mayo
I've loved mayo ever since I was a kid. I realize that it is probably the most polarizing condiment on the planet - so mayo haters, no need to read further (and I'm sorry about the close-up photo of a jar of mayonnaise). This post is about serious mayo love.
For the past few years I've become increasingly grossed out by the number of unnecessary ingredients in my food stuffs so I've been looking for ways to limit the number of unpronounceable ingredients in my food. For some reason I always figured there was some kind of magic to mayo. This is most definitely not the case. It takes about 2 minutes (not exaggerating) and it's both way more delicious and way healthier than the garbage you get in the store.
- 1 cup avocado oil (olive oil can be used but it can be a bit bitter)
- 1 egg (room temp)
- Lemon juice to taste
- Salt to taste
Grab a wide mouth mason jar, put the ingredients in it, and use your emersion blender until it has the consistency of mayo. Put a cover on the jar, and stick it in the fridge. I'm telling you, you'll never go back. When I eat store-bought mayo now it either tastes super sweet, too vinegary or like a mouth full of chemicals.
If you want to get fancy you can add garlic, seasonings etc. and the caveat with this recipe is that you want to use it within 2 weeks. If you don't eat that much mayo, give half to a friend. I have read that there are ways to extend the life of your homemade mayo but honestly, real food should go bad. I don't want to spend my life eating garbage food because it's convenient.