Avocado Oil Mayonnaise – GFCFSF/SCD

October 12, 2015

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Avocado Oil Mayonnaise - GFCFSF/SCD

You can whisk this by hand, use a blender, or an immersion blender for this. This is a great alternative base for aioli, especially when doing 100 Days of Real Food, where canola/safflower/sunflower oil isn't allowed.

1 large egg yolk
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1-1/2 teaspoons lemon juice
1 teaspoon organic GF Vinegar (like ACV, white) or use more lemon juice
3/4-1 cup avocado oil

Make sure all ingredients are room temperature.

To whisk: Place the egg yolk, salt, pepper, mustard, vinegar and lemon in bowl, slowly drizzle in oil while constantly whisking fast, until all oil is used and mayo is thick.

In a blender: Place the egg yolk, salt, pepper, mustard, vinegar and lemon in blender, slowly drizzle in oil while blending on med-high, until all oil is used and mayo is thick.

Using a hand blender (aka immersion blender): combine all ingredients in a slender container, and blend until thick.

Keep refrigerated.

For Roasted Garlic Aioli, add the following before blending:

1 large head of garlic, roasted
1 garlic clove, minced
2-1/2 tablespoons lemon juice (totaling all of the juice in a small lemon)
2 tablespoons water
Pinch of cayenne pepper

To roast the garlic, preheat the oven to 300°F (150°C). Cut a thin slice off the very top of the head of garlic to expose the tops of all the cloves. Set the garlic head in a shallow baking dish. Pour about 2 tablespoons of extra virgin olive oil slowly over and into the head. Season with the salt and pepper. Cover the pan with aluminum foil and bake for 1 hour, until the garlic is very soft and tender. Don’t rush it; older garlic may take longer. Drain and reserve the oil, and set the garlic aside until cool.

Add the reserved oil from roasting the garlic while blending (drizzle slowly if using a whisk or blender).