Learn how to make mayo that require a few ingredients. A Dairy-Free Homemade Mayo made with Avocado Oil and Apple Cider Vinegar.
Once we started experimenting on creating sauces we figured, “Why not create our own mayo”? We ate enough sandwiches and fries to want to make a homemade version. (Yes I said, Fries!) Thus, we created our own homemade mayo with a little extra acid to help cut the fat. This is made with raw eggs so, do make sure the quality of your eggs is organic and farm-fresh (if possible). According to the USDA and CDC, pasteurized raw egg consumption is safe. That said, hope you all enjoy our little twist to making our creamy dairy, grain, and gluten-free homemade mayo!
Ingredient You Will Need
Apple Cider Vinegar
Apple Cider Vinegar has had tremendous benefits for many centuries when used externally or internally. When picking your ACV be sure it still has “the mother” inside of the bottle as that is what contains the proteins, enzymes, and friendly bacteria. It has been shown to improve your digestion, blood sugar, aiding in weight loss, and much more. Please refer to your bottle for the right amount of dosage when consuming by itself.
Mustard plants come in several types of varieties and provide ample nutrition. Some of the added benefits of mustard are aiding in digestion, increase your metabolism, lowering blood sugar levels, and reduce inflammation.
Mustard is a condiment made from seeds of the mustard plant. It is mainly made with water, vinegar, lemon juice, wine, and salt. The color can vary from yellow to dark brown and the taste from sweet to spicy. Some of the types of commonly used mustards are:
- Dijon Mustard is sharper and complex made with black or brown seeds and white wine.
- Whole Grain Mustard is partially blended with a coarse and pasty texture.
- Yellow Mustard has turmeric powder and mild in spice.
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Eggs are absolutely nutritious and help in boosting our immune system. They are home to an abundance of Vitamin A, B (Complex), D, E, K, Selenium, Calcium, and Zinc. To many, they are known to increase cholesterol so please consult your doctor if this applied to you.
If able, visit your local farmers market for fresh eggs that are free ranged, pasteurized, organic, and locally produced. You are more likely to get variations in color in the eggs and not just your typical white or brown eggs.
Lemons are high in vitamin C and has helped reduce heart disease, anemia, and digestive issue.
Having freshly squeezed lemon juice by hand will have no preservatives, less time to oxidize, and be brighter in flavor. Even before juicing the lemon, you can zest the skin and freeze them for up to 3 months. It is great for baked goods to give added brightness.
Avocado oil has a vast amount of nutrition with its highest being oleic acid (omega-9). This contains healthy fats, antioxidants, helps in the absorption of nutrition, improves your skin and so much more. Healthy in Vitamin C, E, K, and B6.
Avocado oil is versatile that we can use it for drizzling in salads, marinades, baking, and has a smoking point of 500°F Degrees. Not only good for cooking, but it can also be beneficial to your skin as well and enhance wound healing. Be sure to buy cold-pressed avocado oil to gain the full health benefits it provides.
Having an immersion blender is a very helpful tool that can blend soups, sauces, and other liquids. It is a stick with blender blades at the end and sometimes has other attachments like a whisk as well.
This is the perfect tool to make our homemade mayo today. Now that we know the benefits of our homemade mayo, I can’t wait for you to use it on your aiolis/sauces and sandwiches. Your stomach will thank you.
Try These Recipe With Homemade Mayo
How To Make Homemade Mayo
Time needed: 10 minutes.
- Grab your 16oz glass jar and add the avocado oil, whole egg, lemon juice, apple cider vinegar, dijon mustard, and salt. Take your immersion blender and submerge in the liquids. Without moving the blender, blend the liquid on high for 15 seconds.
- After 15 seconds, slowly blend upward by dragging the stick blender in an up and down motion as it emulsifies. After 30-45 seconds or once the mixture has thickened, you can remove the blender and give it a quick stir.
- You can store this mayo in your refrigerator for up to a week in a tightly sealed jar.