Mayo or Aioli is a creamy emulsification sauce that has been enjoyed for centuries. The problem with the mayo you buy in the store today is it’s chocked full of seed oils and lacking an actual flavor. Let me show you how to make a delicious and healthy version with avocado oil. Homemade mayo just takes a couple minutes and tastes infinitely better than the shelf stable jars.
In this recipe we will go over two mayo recipes, classic mayo and chipotle mayo. Both incredibly versatile and a staple in any home cooks kitchen.
Avocado Oil Mayo
Easy recipe to make avocado oil mayo at home
20
servings5
minutes100
kcalIngredients
1 Cup Avocado Oil
1 Whole Egg
1 tsp. Dijon Mustard
1 tsp. Lemon Juice (vinegar will work in a pinch)
1 Pinch Kosher Salt
1/2 tsp. Black Pepper
Directions
- Place all ingredients in a wide mouth jar
- Using an immersion blender, start at the bottom and blend on high speed. Look for a thick white sauce to form. After the emulsification has started, slowly move the blender head up to combine more oil in short up and down movements until full combined
- Enjoy! Seriously, that’s it. It truly is that simple. You have no excuse to not be making your own mayo. It tastes so good you’ll want to eat it with a spoon. It’s disgusting and you’ll kinda hate yourself for it, but you’ll still do it. It is that GOOD!
Nutrition Facts
- Total number of serves: 20
- Calories: 100kcal
- Fat: 13.6g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Sodium: 119mg
- Carbohydrates: 0g
- Protein: 0g
Chipotle Avocado Mayo
Easy recipe for homemade chipotle may with avocado oil
20
servings5
minutes100
kcalIngredients
1 Cup Avocado Oil
1 Whole Egg
2 Whole Chipotles in Adobo
1 tsp. Dijon Mustard
1 tsp. Lemon Juice (vinegar will work in a pinch)
1 Pinch Kosher Salt
1/2 tsp. Black Pepper
Directions
- Put avocado oil and chipotle pepper into jar. Use the immersion blender to combine these ingredients together
- Place the remaining ingredients into the jar
- Using an immersion blender, start at the bottom and blend on high speed. Look for a thick white sauce to form. After the emulsification has started, slowly move the blender head up to combine more oil in short up and down movements until full combined
- Enjoy!
Nutrition Facts
- Total number of serves: 20
- Calories: 100kcal
- Fat: 14g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Sodium: 119mg
- Carbohydrates: 0g
- Protein: 0g
Notes:
- If the emulsification breaks there are a few methods to recombine. The best is to start making another batch and slowly add the broken emulsification into the new batch after its combine. Another method is to add a tablespoon of hot water to the broken emulsification and recombine. Broken emulsifications can be very frustrating but if you follow the instructions above you should never have to worry about it.
- If you don’t have an immersion blender, yes you can make mayo without it but seriously you’re going to want to get an immersion blender. They are not expensive and they are a life saver when it comes to making sauces and definitely mayo. If you want to make mayo without a blender get a heavy bowl and a whisk. Start by whisking together all the ingredients other than the oil. While vigorously whisking slowly add the oil to combine. Add the oil slowly as to not break the emulsification. This will take 3-5 minutes and your forearms will be begging you to just buy a blender already, but it is definitely possible.
- Feel free to try other flavor combos. These sauces are a base and can be taken in infinite ways to best suit your dish and preferences. Explore and have fun!