Within the past two years, our family has done a major overhaul of the food we eat. I started a ketogenic way of eating fully in October of 2017, and my husband and kids joined in the following June. I didn’t really think that much about the quality of ingredients until a few months later while I was binge reading every single book I could get my hands on that had something to do with the science behind Keto.
I read about what exactly sugar and carbs do to your body and how much damage they really can inflict. I read about how saturated fat became labeled as such an evil nutrient, even though it is essential for our bodies, especially babies and children. I also read about how plant oils came into our kitchens, replacing the animal fats of past generations.
All of the these things I just soaked up. The more I read, the tighter I honed in on what was acceptable and not acceptable to eat. All of that information was magnified even more when I learned that my PCOS was most likely a result of all of those damaging things I had eaten my entire life. So if I wanted healing, all of that had to go.
Because of the knowledge that I now cannot erase, which really is a good thing, I read the food labels on every item I buy. There are numerous common ingredients that our family steers clear of, so I have to be sure that I’m not bringing any of it into our home. So to make up for not buying so many tainted groceries, I make just about everything from scratch. One of those things is mayonnaise.
A few years ago I would have never dreamed of even trying to make things like condiments, especially when I could bring them home for free with sales paired with coupons. But once I understood what the ingredients really were and how they were wreaking havoc on our bodies, I decided that if we were going to have it, I was going to have to make it.
We just ran out of mayonnaise the other day, so I decided that I needed to make a fresh jar of it today. It took me less than 5 minutes to make, and that included gathering up the ingredients. All you need are eggs, salt, apple cider vinegar, lemon juice, dijon mustard, avocado oil and an immersion blender. I actually also added a little bacon fat to mine today to change up the flavor a bit.
Making this mayo is a breeze. You put one egg and one egg yolk (both room temp) into a wide-mouthed jar that will fit your immersion blender (makes less cleanup!). Add in everything else except the avocado oil and blend with the immersion blender touching the bottom of the jar. Blend for just a minute and then start adding the avocado oil slowly. The more you add, the thicker your mayonnaise will be, so you’re in control of how thick you’d like your finished product to be. I actually don’t even measure out the ingredients anymore. I eyeball all of the smaller amounts and just pour the avocado oil straight from the bottle until I get the thickness I’m looking for. Every single time I have been happy with what I’ve made. I actually think it tastes way better that any mayonnaise I’ve brought home from the store, and I know exactly what’s in it.
If you try it out, let me know what you think!
Homemade Avocado Oil Mayo
- 1 egg, room temp
- 1 egg yolk, room temp
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1/4 tsp Himalayan pink salt
- 1/4 tsp dijon mustard
- 1 cup avocado oil
- Place all of your ingredients into a wide-mouthed jar large enough for your immersion blender to fit into.
- Blend with the immersion blender on the bottom of the jar for just a few moments.
- With the immersion blender still running, slowly add the avocado oil. The slower the better. Your mayo will start to thicken up and have a nice fluffy texture.
- That’s it! Now you can use it right away or cap it and throw it into the refrigerator for later.