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Fast and easy recipe for homemade mayonnaise made with a mild-tasting, healthy fat using just four additional whole food ingredients!
The shocking UC Davis research that found most avocado oil and products made with avocado oil on the market are rancid or mixed with cheap seed oils has resulted in so many questions! (1, 2, 3)
The most frequent concern from readers is what to do about mayo?!
Unfortunately, the two brands of “avocado oil” mayo that don’t have lots of additives (Chosen Foods and Primal Kitchen) were both found by UC Davis to not contain pure avocado oil (another brand that did test authentic had other ingredient issues, so is not an alternative I would use or recommend).
To me, the best option at this time is to go back to making my own again.
Fortunately, making your own healthy mayo is not hard, so it shouldn’t be a huge burden to incorporate that into the cooking schedule!
My method for making mayo has evolved over the years. I used to make mayo with a food processor (drizzling the oil in as it emulsifies). I actually won a video recipe competition with this method in 2010!
I now use an easier “one minute” mayo recipe that is quicker with zero cleanup.
I’ve also transitioned to using raw apple cider vinegar and yellow mustard for a tangier result compared with dijon mustard and lemon juice. In addition, I’ve reduced the amount of oil in the recipe to three-quarters of a cup instead of a full cup. This makes a thicker mayo which I prefer.
I hope you try this recipe below for yourself!
Best Oil for Homemade Mayo
There are a number of options for making mayo with healthy fats, with the linked article an overview of the alternatives.
My personal preference is unrefined avocado oil, provided it is legit and 100% pure (this is the only authentic brand verified by testing as of this writing) .
If unrefined avocado oil doesn’t work for you for whatever reason (some people apparently do not test well for it, but my hunch is that fake avocado oil might have been used for the testing).
In those cases, I suggest using “Mary’s Blend”, which is 1/3 extra virgin olive oil, 1/3 unrefined sesame oil, and 1/3 coconut oil (I use expeller pressed coconut oil, which has no taste).
This oil blend is named after Dr. Mary Enig, lipid scientist and co-author of Nourishing Traditions Cookbook.
One Minute Mayo
Easy recipe for mayonnaise that is ready in one minute using just five whole food ingredients.
Instructions
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Wash egg in warm soapy water and pat dry with clean towel.
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Crack egg in wide mouth, pint sized glass jar. Add mustard, sea salt, and raw apple cider vinegar.
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Pour in unrefined avocado oil and wait 10 seconds for it to settle.
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Insert immersion blender into the jar until it rests on the bottom. Turn on high and hold the blender still for 10 seconds. A thick white emulsion will quickly form…. your homemade mayo!
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If any oil remains unemulsified, tip jar slightly and blend for another 5-10 seconds to incorporate with the rest of the mayonnaise.
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Serve immediately. It is so tangy and delicious! Refrigerate any unused portion for up to 4 days in the same jar with the lid tightly affixed.
Nutrition Facts
One Minute Mayo
Amount Per Serving (1 Tbsp)
Calories 100
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1.5g8%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 7g
Cholesterol 14mg5%
* Percent Daily Values are based on a 2000 calorie diet.
(1) Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils
(2) Study Finds 89% of Avocado Oil-labeled Processed Foods Tested Contain Other Oils
(3) Response to UC Davis Avocado Oil Testing
