For non-dairy eaters, mayonnaise can provide that extra dollop of umami in place of a pat of butter or other dairy-based garnish. It can make a salad dressing creamy and steamed vegetables sing in your mouth.
I grew up on tuna and egg salad sandwiches, so mayo and I have been friends for a long time. In my quest to eat healthier fats however, it became clear that if I wanted mayo without soy, corn, or canola oil that I would need to make it myself. Fortunately with the advent of the stick blender, making mayo is easier than it has ever been. I have been experimenting with the Nourishing Traditions’ recipe which normally calls for olive oil. The recipe also uses whey to help the mayonnaise thicken and lengthen its shelf life, some nice features, but not practical for those avoiding dairy. So with a little help from my local co-op, I discovered the mild, nutty taste of cold-pressed avocado oil. If you are one of those folks who thinks olive oil mayonnaise has a bit too much olive bite, you may be pleasantly surprised by this milder version. Duck eggs are especially divine for this, just make sure to double the rest of the recipe because of their large size.
To get around the whey requirement, I use part of a probiotic capsule to provide a non-dairy source of microbes. Plus I like more lemon juice than the original recipe. I recommend using pastured eggs from a farmer you trust. Typically I make mayo the day I purchase mine or the day after that to make sure the eggs are extra fresh. You will find that this homemade version is delightfully yellow thanks to the pastured eggs and the avocado oil.
AVOCADO OIL MAYONNAISE
- 1 egg and 2 egg yolks at room temperature (pastured if possible)
- 2 tbsp lemon juice
- 1 tsp mustard
- pinch of salt
- 3/4 to 1 cup extra virgin avocado oil
- 1/3 of a probiotic capsule (optional)
- glass jar, pint size or larger (wide mouth canning jars are great)
- immersion blender
1. Combine the eggs, lemon juice, salt, and mustard in the glass jar. Blend these ingredients for 30 seconds with the immersion blender.
3. Open probiotic capsule and sprinkle in 1/3 into the jar.
4. Slowly drizzle the oil into the mixture as you blend it.
5. Add more lemon juice, mustard, and salt to taste.
6. If you added probiotics, allow the mixture to sit, covered on the counter for 7 hours before refrigerating. This fermented version will keep for several months and has a thicker consistency. Without probiotics this mayo will keep for about 2 weeks in the refrigerator.