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.
HOW TO MAKE IT
- 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.