Do you ever feel like the food industry is intentionally stabbing you in the back? Cause I do.
I remember when I learned canola, vegetable and soybean oils were actually really bad for you, I was slightly put off. Ok, well, no problem, I’ll just get the “olive oil” mayonnaise, right? WRONG. I picked up the bottle at the store, turned it around and stared in horror at the ingredient list. “Olive oil, CANOLA OIL, SOYBEAN OIL, MODIFIED CORN STARCH…” Stabbed in the back I tell you.
Then in that case I’ll just buy the Primal Kitchen brand, which has good, healthy ingredients. Oh wait, who wants to spend $8.00 on a tiny jar of mayo? (Looks around, no one is raising their hand).
Homemade you guys. Homemade is ALWAYS the solution. So, here ya go. Avocado Oil Mayo. Six ingredients. All “clean.” No B.S.
We love our avocado oil! It has a high smoke point, so you can use it while cooking with high heat. It works great in salad dressings, or for sautéing veggies!
It helps lower cholesterol, improves heart health and even works wonders for skin and hair! We especially love Chosen Foods brand, because 1) You can get it in bulk at Costco (lifesaver) and 2) It’s high-quality, well-sourced and you can count on it tasting fresh and amazing.
So, next time you’re tempted to pick up that store-bought mayo, just don’t. Make your own at home. It’s TOO easy, way yummier, and so much better for you. Yay for avocados!
And an even bigger YAY for Avocado Oil Mayo.
Ingredients
- 2 eggs
- 1/2 tsp. kosher salt
- 1/2 tsp. dry mustard
- 1/4 tsp. paprika
- 3 Tbsp. rice vinegar
- 1 1/2 cups avocado oil
Instructions
- Combine first 5 ingredients plus 1/4 cup avocado oil in a food processor and pulse until combined.
- Slowly add in the rest of the avocado oil, allowing it to emulsify. (If you add it too quickly, it will separate from the rest of the ingredients).
- Store in fridge and use within one week.
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2 Comments
Really yummy, especially since my wife can’t have lemon, so I needed a substitute. I found that the mayo breaks down after a couple weeks in the fridge though. Could that be because I used white vinegar instead? Can’t do rice either. Also, do you think apple cider vinegar would be too funky of a taste? Thanks!
I’m glad you liked it! Honestly, this recipe is best if used within a week or so of making. Store-bought mayos last longer because of all the preservatives, so if you want to avoid those by making homemade, you have to eat it sooner than store bought. As far as the apple cider vinegar, we haven’t tried that before. It does have a fairly strong taste, so it may be a little too strong for this recipe, but you’ll never know until you try it! Maybe it could be delicious haha. If you give it a try, let us know how it turns out 🙂