Seed Oil Free Homemade Mayo
A homemade mayo without seed oils is a great option for those looking to avoid refined vegetable oils like canola, soybean, or sunflower oils. I have found that the store bought brands made with olive oil or avocado oil have a very strange, unappetizing taste, so I embarked on a way to make my own mayo. The uses are endless. We had homemade chicken caesar bowls last night and I made the dressing with homemade mayo. I must admit that the dressing tasted so fresh and savory! Sometimes I love to make tuna or chicken salad so learning to make my own recipe for the mayo is crucial since I avoid all seed oils. It isn’t difficult at all! I have a Ninja food processor that I use it to blend the mayo until it is the perfect consistency. I have experimented with different oils to find that olive oil just doesn’t taste quite right. It overpowers the mayo, therefore avocado oil is my preference. The key to getting mayo to be fail-proof is adding the oil VERY SLOWLY! If you dump all the oil in at once, you will not make mayo. Pour the oil in the egg, with the food processor on, in an ultra thin stream. It’s cool to witness how an egg and oil turn into mayo! I will NEVER buy another container of store bought mayo. Someday, I hope to live in a world where restaurants are making their own mayo and dressings WITHOUT toxic oils!
Seed Oil Free Homemade Mayo
Equipment
- 1 food processor
Ingredients
- 1 cup 100% avocado oil
- 1 tbsp fresh squeezed lemon juice
- 1/2 tsp sea salt
- 1 tbsp vinegar
- 1 egg at room temperature
- 1 tsp dijon mustard
Instructions
- Place the room temp egg in a food processor OR a tall small bowl utilizing an immersion blender. Whip for 30 seconds. *If you have a smaller bowl attachment for your food processor, use it for best results.
- Add all the other ingredients except the oil.
- Measure the oil in a measuring cup with a pouring spout.
- SLOWLY pour in about 1/2 the oil in a VERY THIN stream while the food processor is set on high or puree. You will notice the mayo starting to thicken a bit. Continue pouring the oil VERY SLOWLY in THIN stream until you reach the thickness you desire.
- Taste and add more spices if you desire.
- Transfer the mayo to a small jar or glass container for storage.
- NOTES: Unless you like a very strong flavor, avoid olive oil. Avocado is much more neutral. The lemon is what makes this recipe special especially if you like Duke’s Mayo. The homemade mayo will last about 2 weeks in your fridge.