Hello there, friends!

It’s time for a new mayo recipe. Why? Well, as much as I love olive oil mayo, the peppery flavor of EVOO can be a little overpowering for some. So, what to do when we need a mildly flavored oil, that’s not crap?

Enter the avocado.

I love everything about avocado. I can’t believe I spent so much of my life not eating them. Let’s talk briefly about all the great things this little green bulb has to offer.

1. Tons of healthy fats ad fat soluble vitamins. Avocado is roughly 85% good-for-you-fat.  Amazingly, it also contains extremely high levels of some much-needed fat-soluble vitamins: E and K. These vitamins are particularly important for a healthy cardiovascular system (it also contains magnesium and potassium – also important for a healthy heart and regulating blood pressure).

2. Anti-inflammatory! Chronic inflammation is becoming more and more the person of interest when it comes to many of our modern day diseases. Pay attention when you watch drug ads on TV. 9 times out of 10, the disease they’re trying to sell you a drug for will be caused by “chronic inflammation”. Sadly, their answer is a pill and not your food. Luckily, avocados contain tons of antioxidants, vitamin C, selenium, manganese, zinc, omega-3s and other anti-inflammatory goodies that can help with that.

3. According to Worlds Healthiest Foods, avocados are becoming of particular interest when it comes to blood sugar regulation and carbohydrate metabolization. It’s high fat, low sugar, high fiber profile makes it excellent for keeping things balanced. I’ve also heard of studies where the fertility of women who did eat avocados compared to those who didn’t was tripled.

Using it’s oil to make mayo is just another way we can get all of these delicious and healthful fats into our bodies.  By using a cold application, we run zero risk of any oxidization due to heat (avocado oil, though, is stable for medium-high heat cooking).


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2 egg yolks
1/4 cup lemon juice
1 tbsp dijon mustard
1 1/2 cups avocado oil
1 garlic clove
salt to taste

1) Put the yolks, lemon juice, mustard and salt into the food processor and blitz for a few second until it’s blended.

2) With the food processor running, start adding in the avocado oil a few drips at a time. You need to start out adding the oil super super slowly. We’re creating an emulsion , and in order for it to stay locked you gotta start out slow. When you see it starting to get a little thicker (after a tablespoon or two worth) then you can start streaming the rest of the oil in, keeping the processor running. Slow and steady here. It takes a couple of minutes but you will see it start to thicken up.

3) When it’s at a good, thick consistency you can go ahead and add the garlic clove and blitz for another 15 sec or so. Check the flavor and add salt if needed. If it’s too thick, add a touch of water. Not thick enough? A bit more oil. That’s it. You’re done. Find a jar with a lid and store it in the fridge.

This is just the base for a million varieties. You can add roasted garlic, chipotle peppers, paprika, pretty much anything.