Avocado Oil mayonnaise with crudites.

For most of us making mayonnaise at home is a new thing and definitely an intimidating thing. But once you try it a couple of times, it starts getting easier to make. Avocado Oil lends itself very well to mayonnaise. Avocado Oil makes a smooth, thick mayonnaise with a light, neutral flavor which tastes much less assertive than olive oil. Do give this a try.

Why Avocado Oil?

The avocado oil is rich in Omega 3 and monounsaturated fats, that can help to lower low “bad” cholesterol levels.


  • 3 fresh egg yolks
  • 1½ cups Avocado Oil
  • ½ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 tsp Dijon mustard
  • ½ tsp black pepper freshly ground

For the platter:

  • Potato wedges, blanched broccoli, carrot sticks, red bell pepper strips, garlic bread toasted in some Avocado Oil.


  • Put the yolks in a bowl of the food processor. Add salt, lemon juice and water.
  • Now pulse it once or twice to combine. Working a half cup at a time, pour the Avocado Oil into the tube of the food processor, so that it falls continuously into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
  • Add the mustard and pepper and whip for 30 secs.
  • Scrape the mayonnaise into a jar with a tight-fitting lid.
  • You can keep it stored for a week. Use it as a sandwich spread, a dip for chips or simply as a crudité platter with fresh or grilled vegetables of choice.

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