gluten free / refined sugar free / grain free
Why make your own mayo?
You’ve probably been told that mayo is bad, and there is truth to that. The mayo you’ll find in the store is filled with vegetable oils and sugar. This DIY mayo is sugar free and made with avocado oil, a much higher quality oil.
Now it’s possible to buy mayo in stores made with healthier ingredients. Chosen Foods is a reputable name and makes a great avocado-based mayo. The problem here is we can’t be sure if companies source their eggs humanely. But with just a few simple ingredients, a bowl, a whisk and 10 minutes of your time, you can make your own mayo that tastes incredible!
Please note that although this mayo is certainly healthier than store-bought mayo and contains some vitamins and minerals, it has an unfavorable omega-3 to omega-6 ratio that should be taken into consideration. Mayo has an omega-3:omega-6 ratio of 1:15 and a healthy ratio is between 1:1 and 1:4. This doesn’t mean to avoid it, but to just be aware of your polyunsaturated fatty acid ratios.
Kitchen essentials
Aside from being quick and easy, I love this mayo recipe because there’s very little cleanup. All you will need is a mixing bowl, a whisk and a jar to store the finished product in. If you don’t want to whisk by hand, you can use a food processor or hand blender.
Substitutions
- Avocado oil: you can substitute the avocado oil with equal parts extra virgin olive oil but note that olive oil has a stronger taste and will change the flavor of the mayo slightly. I do not recommend any other oils for this DIY mayo.
- Dijon mustard: mustard acts as an emulsifying agent so I do not recommend omitting. However, you can substitute for yellow mustard or other mustard varieties.
- Lemon juice: this acts as a stabilizer. You can substitute with equal parts vinegar.
If you liked this DIY mayo recipe, I think you will love some of my other dips and dressings
DIY Mayo with Avocado Oil
Course: Dips/DressingDifficulty: Easy2.5
cups10
0
minutes10
minutesIngredients
3 large egg yolks
1 tsp dijon mustard
1/4 tsp salt
2 cups avocado oil
1/4 cup lemon juice
Directions
- Combine the first 3 ingredients. In a medium bowl, whisk together the egg yolks, mustard and salt.
- Slowly add the avocado oil. Begin by adding the oil slowly, drop by drop, while whisking continuously. Once the mixture has emulsified, add oil in a slow stream, still whisking continuously, until all the oil has been added. Tip: place a damp cloth or paper towel under the bowl to prevent it from moving as you whisk.
- Add the lemon juice. Still whisking, gradually add the lemon juice. At this point, the consistency should be thick just like mayo.
Notes
- Mayo can be stored in a sealed container in the fridge for 1 week.
- The nutrition label is based on a 2 tbsp serving size. The original recipe makes 2 1/2 cups of mayo, which equates to 20 servings.
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Nutrition Facts
20 servings per container
Serving Size1 servings
Calories202
- Amount Per Serving% Daily Value *
- Total Fat
22.5g
35%
- Saturated Fat 2.8g 14%
- Trans Fat 0.0g
- Cholesterol 27.0mg 9%
- Sodium 36.7mg 2%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
0.3g
1%
- Dietary Fiber 0.0g 0%
- Sugars 0.1g
- Protein 0.4g 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
