Good to know
This homemade mayonnaise easily comes together in a tall jar using an immersion blender to emulsify egg, Dijon mustard, vinegar, lemon juice, salt, and avocado oil. It creates a smooth sauce without relying on canola or soybean oils.
Substitutions
- Red wine vinegar: Swap with white wine vinegar or additional fresh lemon juice.
- Lemon juice: Replace with an equal amount of red wine vinegar if needed.
- Avocado oil: Substitute with another mild, seed-oil-free liquid oil.
Storage & reheating
Keep the mayonnaise stored in a sealed jar in the refrigerator to maintain freshness. Keep chilled until ready to serve and consume within a few days for optimal food safety. If using this sauce in a baked or warm dish, ensure the final dish is reheated until hot throughout.
Common questions
What special equipment is needed to make this mayonnaise?
You need a tall jar and an immersion blender that can fit all the way to the bottom of the jar.
What is the proper technique for blending the ingredients?
Rest the immersion blender directly on top of the egg at the bottom of the jar, turn it on until the bottom emulsifies, and then lift it up to blend in the rest of the oil.
Do the ingredients need to settle before blending?
Yes, after layering the base ingredients and topping them with avocado oil, allow everything to settle in the jar before resting the immersion blender over the egg and starting.
