Cinco de MAYO…..nnaise

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Homemade Avocado Oil Mayo

I know, I know..a mayonnaise recipe to celebrate Mexican independence is an odd choice, but really EVERY day is a good day to celebrate this easy(I mean, ridiculously easy)condiment recipe. It’s chock full of healthy fats and missing all the gunk found in most store bought brands. I also use this mayo as a base for a coleslaw dressing that I serve with carnitas…so there is a bit of a Mexican link after all!

Making your own mayo can seem daunting when you read recipes telling you that you must drizzle the oil in slowly, all while whisking like madman or your mayo won’t come together and you’ll be left with a soupy, oily mess. I can barely pat my head and rub my tummy at the same time, so this all sounds like a disaster in the making.

Enter the immersion blender… with this nifty tool, you can have easy, no fuss, no mess mayo in seconds. And, it’s a pretty cool party trick to boot! I have heard that high speed blenders and mixers can also be used  – but I have never tried it this way. If you get successful mayo from either of these methods, let me know in the comments!

So what is mayo? Mayo is an emulsion – or a mixture of two things that can’t normally be combined (like oil and water). This coming together of two different worlds requires the use of an emulsifier to keep them from separating. In mayonnaise, egg yolks play this role. Yolks contain lecithin, a fat emulsifier, which keeps the oil in tiny little droplets and prevents them from collecting into larger drops that will separate out of the mixture. The mustard also helps out as an emulsifier in this recipe. You can opt to leave it out, but I use to add a bit more stability and some extra zip to the flavour.

Avocado or olive oil are two healthy fats that can be easily whipped up into a delicious mayo. You want to avoid vegetable oils, not just in mayo-making, but in general. Oils, such as canola, corn and soy are generally highly processed and damaged during manufacturing, are often “deodorized” and bleached to hide signs of rancidity and can cause oxidative damage and inflammation. Yuck, no thank you!

I opt for avocado oil, as I find it has a more neutral flavour than olive oil. There are some decent avocado oil and olive oil mayos on the market. If you can find one that you like that doesn’t have any unnecessary ingredients in it, by all means, feel free! I’ve found that I much prefer the flavour of my homemade version!

Once you have the basic mayo down, you can add all sorts of extras to create a variety of dressings and spreads. I put a few of my faves in the recipe comments, but let me know what fun variations you come up with!

Now…on with the MAYO!

Print Recipe
A quick and easy recipe for a healthier version of this versatile condiment!
Cook Time 5
Cook Time 5
  1. Make sure to test that your blender head will fit into the mouth of the container you choose BEFORE you add the ingredients.
  2. Crack egg into the bottom of a mason jar or high sided container.
  3. Add all other ingredients to jar.
  4. With one hand holding the jar, place head of immersion blender over the yolk of the egg and turn the blender on, keeping the blades immersed in the liquid. You will see the color start to change to the white color of mayo immediately.
  5. Slowly move the blender up and down and side to side (keeping the blades immersed) until all the ingredients are incorporated and the mixture has thickened to the consistency of mayonnaise.
  6. Taste and adjust seasoning if desired.
  7. Will keep, sealed in the refrigerator, for 3 to 5 days
Recipe Notes

Variations (per 1 cup of mayonnaise)

Garlic Aioli - Mix in 1 to 2 finely minced garlic cloves

Chipotle Mayo - Mix in a small amount of sauce from a jar of chipotles in adobo (start with 2 teaspoonfsul and work up, depending on taste). Alternately, you could add mayo to a blender with 2 chipotle peppers from the jar and blend until smooth. Add 1 teaspoon of lime juice and adjust to taste

Dilly Tartar Sauce - Mix in 1/2 a cup finely diced dill pickles, 2 teaspoons lemon juice,  1 teaspoon onion powder and a tablespoon of fresh dill