Homemade Avocado Oil Mayonnaise (1S = 1TB)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 62.6
- Total Fat: 7.1 g
- Cholesterol: 5.8 mg
- Sodium: 2.2 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.2 g
View full nutritional breakdown of Homemade Avocado Oil Mayonnaise (1S = 1TB) calories by ingredient
Introduction
Use your immersion blender to make delecious homemade omega-3 rich mayonnaise! Use your immersion blender to make delecious homemade omega-3 rich mayonnaise!Number of Servings: 32
Ingredients
-
1 cup avocado oil
1 large Egg, fresh, whole, raw
1 tsp Ground Mustard Powder
1 tsp Kosher Salt, plus more to taste
2 tbsp bottled or freshly squeezed Lemon Juice
2 tbsp tap Water
Directions
This recipe needs a blender. Immersion is easiest though conventional will do just fine!
If your blending cup has measurements pre-printed on it, pour 1 cup of avocado oil into it first. Then add the water, lemon juice, mustard powder, and salt into the blender cup. Crack in your egg and let it settle to the bottom.
Blend on low power initially, moving the immersion stem up and down as you see the pale mayo start to form. You want to whip in a good amount of air into the system, so speed up the blender in small increments until all the ingredients are incorporated and you have a thick white sauce. Taste and adjust salt, adding more if desired.
This will keep in the refrigerator for at least a month, given a clean container with a tight lid.
Serving Size: Makes 2 cups, or 32 TB
Number of Servings: 32
Recipe submitted by SparkPeople user TRISTAROBICHAUD.
If your blending cup has measurements pre-printed on it, pour 1 cup of avocado oil into it first. Then add the water, lemon juice, mustard powder, and salt into the blender cup. Crack in your egg and let it settle to the bottom.
Blend on low power initially, moving the immersion stem up and down as you see the pale mayo start to form. You want to whip in a good amount of air into the system, so speed up the blender in small increments until all the ingredients are incorporated and you have a thick white sauce. Taste and adjust salt, adding more if desired.
This will keep in the refrigerator for at least a month, given a clean container with a tight lid.
Serving Size: Makes 2 cups, or 32 TB
Number of Servings: 32
Recipe submitted by SparkPeople user TRISTAROBICHAUD.