Avocado oil contains several times more vitamins and minerals than any other vegetable oil. Its usage is diverse due to its excellent taste and nutritional properties - this oil is suitable for dressing dishes, frying, making sauces.
On the shelves of stores you can find mayonnaises, which include avocado oil. Making such an unusual mayo at home is quick and easy! So you will definitely be sure of its high quality and naturalness of the ingredients, and this sauce will have much more benefits than the bought one. Mayonnaise based on avocado oil has a pleasant taste and delicate texture, and also contains a minimum of carbs, so it suitable for paleo- and keto diets.
Ingredients:
200 ml Health Link Organic Avocado Oil
1 egg
2 tsp apple cider vinegar
1 tsp Dijon mustard
1/3 tsp salt
Instructions:
1. Crack the egg into the bottom of a tall, wide mouth glass jar, trying not to break the yolk. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl).
2. Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
3. Pour the oil on top. Again, do not whisk or stir.
4. Carefully submerge an immersion blender into the bottom of the jar, so that it grabs the egg. Blend on low power for about 20 seconds without moving until you see that most of the mixture in the jar has turned white. Then slowly start raising the blender without lifting it out into the air. Once you reach the top of the oil, slowly lower the blender to the bottom. Continue to whip the mayonnaise by raising and lowering the blender until the sauce is the right consistency.
5. Store the homemade mayo right in the jar, in the refrigerator for about 7 to 10 days.
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