Buying mayonnaise has become more challenging since last August, as there are very few in the stores which don't contain processed oils such as vegetable oil, soybean oil and more. Even the ones that contain olive oil also include the other oils also, though in lesser amounts. Seeing a jar of avocado mayonnaise in the local health food store was a revelation. And, since we have avocado oil at home, I was inspired to make my own.
The recipe came from an old standby, Root Cellaring, Natural Cold Store of Fruits and Vegetables. Because of a lack of honey and dry mustard, I used maple syrup and brown mustard instead, and doubled the recipe to make just over a half a quart. The result is yummy and a hit with the family.
4 egg yolks
1 teaspoon brown mustard
2 tablespoons maple syrup
4 tablespoons vinegar (I used white)
1 tablespoon lemon juice
2 cups avocado oil
Food processor of blender
Canning funnel (optional)
Separate the whites of the eggs from the yolk.
Add the brown mustard,
vinegar, and lemon juice,
then blend together.
Slowly pour the oil into the mixture, and blend for five minutes or more. The mayonnaise will become stiffer, and the various tastes will meld together. If the vinegar still has a bite when you taste it, continue blending the mixture until this becomes less pronounced.
The completed avocado mayonnaise...