For those of you who know me, I’m a big believer in eating fat to lose fat. This mayonnaise replaces the usual extra virgin olive oil with delicious and nutritious avocado oil.
Avocados, like olives, are particularly rich in monounsaturated fat. Monounsaturated fat is a heart-healthy fat, thought to reduce inflammation, and you can find it in abundant quantities in olive oil, lard, hazelnut oil and sunflower seed oil as well as in avocados.
While I typically make my homemade mayonnaise from extra virgin olive oil, it’s assertive flavor can be overpowering for some people who prefer the lighter, mild flavor of avocado oil. The resulting mayonnaise is thick and creamy, but also neutral in flavor.
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
1. Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
2. Close the food processo and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly.
3. 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.
4. Scrape the mayonnaise into a jar with a tight-fitting lid and store it in the refrigerator no longer than a week.