Homemade Avocado Oil Mayonnaise Without Eggs
A creamy egg-free mayonnaise made with cold whole milk, mild avocado oil, Dijon mustard, apple cider vinegar, and an immersion blender.
- Total Time5 minutes
- YieldAbout ¾ cup 1x
Ingredients
- 1/4 cup cold whole milk
- 1/2 cup avocado oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
Instructions
- Add the cold whole milk, Dijon mustard, and salt to a narrow, straight-sided jar.
- Pour the avocado oil over the milk mixture. Set the immersion blender firmly on the bottom of the jar.
- Blend on high without moving the blender for 15 to 20 seconds, until a thick, pale emulsion forms at the bottom.
- Tilt and lift the blender very slowly to draw in the remaining oil.
- Add the apple cider vinegar and blend briefly, just until smooth.
- Taste, adjust the salt if needed, cover, and refrigerate immediately.
Notes
Use a jar only slightly wider than the immersion blender head. Keep the milk cold and do not lift the blender until a thick layer forms at the bottom.
For thicker mayonnaise, blend in additional avocado oil one tablespoon at a time. To loosen it, add cold milk one teaspoon at a time.
Storage, Freezing & Make Ahead
Transfer the mayonnaise to a clean, tightly covered jar and refrigerate it immediately at 40°F (4°C) or below. Use it within four days, always scoop with a clean utensil, and return the jar to the refrigerator promptly.
Do not freeze this mayonnaise. Freezing can break the emulsion and leave the texture grainy or separated. Discard it sooner if you notice an off odor, unusual color, visible spoilage, or another concerning change.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces & Staples
- Method: Immersion blending
- Cuisine: American
Find it online: https://myweatheredtable.com/homemade-avocado-oil-mayonnaise/