Avocado Oil Mayonnaise (and how to make sure your mayonnaise comes out thick every time)

By nnlester

This makes a smooth, thick mayonnaise with a light, neutral flavor owing to the inclusion of avocado oil which tastes much less assertive than olive oil. Avocado oil is rich in monounsaturated fat, thought to support cardiovascular health and optimal cholesterol levels.

Ingredients

• 2 duck egg yolks or 3 chicken egg yolks
• 1/2 teaspoon coarsely ground sea salt
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 1/2 cups avocado oil (find it here)

Details

Preparation time 5mins
Cooking time 5mins
Adapted from nourishedkitchen.com

Preparation

Step 1

Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
Close the food processor (I use this one.)and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
Scrape the mayonnaise into a jar with a tight-fitting lid and store it in the refrigerator no longer than a week.