Avocado Oil Mayo

[SammyJ]

recipe from https://2krazyketos.com/2019/10/09/avocado-oil-mayo/


Equipment

• immersion blender

Ingredients

US Customary - Metric

• 1 egg (use pasture raised)
• 1 cup avocado oil
• 1 tsp dijon mustard (any mustard will work) or 1/2 tsp mustard powder
• 1 tsp lemon juice You can omit and use all vinegar
• 1 tsp apple cider vinegar You can omit and use all lemon juice
• 1/4 tsp Mineral Salt to taste
• 1/8 tsp Xanthan gum (optional) Use to make make extra thick

Instructions

• Place egg in the bottom of a mason jar or large glass. (must hold at least 1 pint). Do not mix the egg
• add apple cider vinegar, lemon juice, mustard and salt
• Pour oil on top of egg and vinegar. Try not to mix the ingredients, they should layer
• Gently place the immersion blender into the jar and trap the egg underneath.
• Start the blender on low, without moving the blender around and have the egg begin to emulsify in the oil then speed the blender up a little
• As the mixture begins to emulsify, gently move the blender up and down, trying not to take it out of the mixture.
• Once the mixture is mostly mixed, turn off the blender, lift it out and gently push back down to get the remaining oil to the bottom.
• Start the blender again to finish mixing.
• Place lid on jar and store in refrigerator for up to 10 days.
• If your mayo separates, you can place an egg yolk in the bottom of a jar and beat it and then slowly add the mayo. That will re-emulsify the mayonnaise.

Notes

For a thicker mayo, add 1/8 tsp xanthan gum before blending.You can also make this in a traditional blender, but its a little trickier. Add all the ingredients except the oil and start the blender. After all ingredients are mixed, turn the blender to medium and slowly add the oil. As the mixture begins to emulsify, you can increase the speed of the pour. It should take 2-3 minutes minimum to add all the oil. If the mixture breaks, add another egg yolkYou can opt to use only lemon juice or apple cider vinegar, just use 2 tsp of the one you want. We found the best flavor comes from using both.

[DavidNorcross]

Very nice.

[radshop]

Pretty much how I do it, and avocado oil is my favorite. Just a couple notes to add:

• A little softened bacon grease blended in with the avocado oil adds a nice flavor.
• I never start with all the oil in the jar. I start blending and add the oil a bit at a time until I reach the desired consistency. Maybe it doesn't make a difference, just the way I learned it and have always done it.
• The xanthan gum is new for me - I've never had a need for thickener, but maybe that's because of my point above. I stop when it's the thickness I want.

Thanks for posting!

[Michael_in_TX]

Very similar to a recipe I made a few years ago. I remember also using xantham gum. A little goes a loooooooooonnnnnnnnnng way.

[FireMan]

Cool, cool, cool!!!

[acorgihouse]

Thank you! I prefer avocado oil mayo also, although don't use a lot of it. I normally buy the Chosen Foods variety at Costco, and it lasts quite a long time. I would prefer to make my own, but ? the fridge life. I assume that is a quart jar, and although the other ingredients would last quite some time, the raw egg would limit it's life expectancy. I would also prefer pasture raised egg, but think a pasteurized would be better for safety reasons? I looked at the website, and it doesn't give a safe range. I looked it up, most cooking sites say 3d to 1w if raw eggs, but up to a month for pasteurized egg.

[SammyJ]

There is a fix, but I have not tried it. I have both kimchi and sauerkraut sauerkraut, add 2 tablespoons to the mix and after it's mixed in jarred, let it sit on the counter for 8 to 10 hours. At that point, it should be like kimchi or for a minute crowd it will last forever.

[acorgihouse]

SammyJ that is interesting, something i would not have considered. Seems adding extra vinegar would be similar, but don't know how you'd judge the effect.

[SammyJ]

VINGER is aesthetic, but for fermentation you need active bacteria that's why pulling the brine from something that has been fermented.

[dpearce]

You guys should try Zero Acre cooking oil. https://www.zeroacre.com/

It's flavor profile is very, very light, if not undetectable. Also has a high smoke point closer to peanut oil. Any recipe with vegetable or seed oils, I substitute it 1 to 1 (sometimes a little less). I make my own mayonnaise, salad dressing, use if for most of my smoked meats, when I would sometimes use olive oil. We pop our popcorn with it (tastes perfectly fine). I have yet to fry chicken with it, only because I'd have to use a lot of oil to fill a pan, and it's not cheap.

Main reasons I use it:
1.contains 90-94% monounsaturated fat, and less than 4% polyunsaturated (including less than 3% omega-6 linoleic acid) and saturated fat.

2. Zero Acre oil contains more than 90% heart-healthy and heat-stable monounsaturated fat, even more than olive oil and avocado oil.

3. Zero Acre oil contains less of the fats that have been linked to inflammation, heart disease, and poor health, with less than 3% omega-6 linoleic acid. That’s up to 10 times less than avocado oil, olive oil, and canola oil and 20-40 times less than sunflower oil, soybean oil, and grape seed oil.

4. Zero Acre oil has a high smoke point and high oxidative stability, meaning it holds up to heat and storage, and doesn’t easily break down into compounds that harm our health. In a third-party study, cooking with Zero Acre oil was found to produce significantly fewer toxic aldehydes than with other cooking oils.

My cholesterol was running slightly high a couple years ago. Went on a diet, lost 62 pounds, got a slight drop in my numbers. 6 months ago I switched to this cooking oil and avoided any and all foods with processed seed or vegetable oils. My last workup in Dec, I dropped 40 points.

They have a lot of good articles and information on their website. It's not cheap. I probably use two bottles in roughly 2 months. Depends on what I decide to make.