Buying mayonnaise at the store is as easy as it is, it’s even easier to make it at home. Making your own mayonnaise gives you the certainty that you know exactly what is in it and that you can adjust it to your own taste. I started making our own mayonnaise because I found that most mayonnaises on the market are made with vegetable or rapeseed oil.
These oils are high in omega 6 and can cause inflammation in the body.
When you read the labels of the products you buy, which I highly recommend, you read a lot of ingredients that you may not be aware of right away and or may not know that they can be harmful to your body. So making your own mayonnaise is the best way to make sure you eat a healthy diet.
Tips for making this mayonnaise
In this recipe I use avocado oil, garlic, parsley, mustard, vinegar, an egg, pepper and salt. If you are not a fan of herbs in mayonnaise, you can leave out the garlic and parsley. Or you can add extra herbs or ingredients that you like. Unleash your creativity on it. I use a stick blender in this recipe, but you can also use a food processor. Then you start with 100 ml of avocado oil, and the other ingredients and then gradually add the rest of the avocado oil. It is important that you do not put all the oil in the food processor at once to prevent the mayonnaise from curdling.
- 1 cup Avocado oil
- 1 clove Garlic
- Fresh parsley
- 1 pinch Salt
- 1 pinch Black pepper
- 1 tbsp Mustard
- In a large jar, add ingredients in listed order.
- Bring the immersion blender to the bottom (not turned on yet)When you've brought the immersion blender to the bottom, turn it on and make an upward slow motion.
- Mix until the mixture becomes mayonnaise.