Fermented Avocado Oil Mayo is not only incredibly easy to make, but it is also delicious, nutritious, and naturally preserved. This recipe requires only six ingredients many of which you probably already have in your fridge and pantry. This classic sauce is delicious on any wrap, sandwich, or burger. Best of all, you don’t have to worry about it spoiling in the fridge just a few days after making it! Keep reading for the step by step process!
Ingredients For Your Fermented Avocado Oil Mayo
- Avocado Oil
- Egg
- Lemon
- Mustard
- Salt
- Live Culture Liquid Ferment of some kind (Apple Cider Vinegar in this case)
A Note On A Few Of The Ingredients
The Egg
This recipe calls for a raw egg. Because of this I recommend using a high quality very fresh egg. Know the source of your products, and use your own discretion when using products such as raw eggs. Of course, when consuming raw eggs, there could be a risk (although low) of salmonella. Salmonella, if present, would generally be on the shell. So, you can lower any risks by washing the egg before using it. I believe using a high quality farm fresh egg that has been washed is safe to consume, however, you should always make your own decisions if you have any concerns.
The Avocado Oil
Avocado Oil is a great oil to use for this recipe because it is a neutral flavored oil. In addition, avocado oil is a healthier alternative to many other vegetable oils. However, it is not the only option you have when choosing an oil for this recipe. Some other neutral oils would include canola oil, grapeseed oil, and peanut oil. Olive oil is also an option for this recipe, but this oil will produce a much stronger flavored oil.
The Live Culture Liquid Ferment
The live culture liquid ferment in this recipe is what turns this from regular mayo to fermented mayo. I will be using my home fermented apple cider vinegar in this recipe. However, there are a number of options for the live culture portion of this recipe. First, you could use store bought apple cider vinegar as long as it has “the mother.” In addition, there are plenty of other live culture liquid ferment options for your fermented avocado oil mayo. You could use the juice squeezed out of sauerkraut. You could use the brine from a batch or fermented veggies. Or you could use the whey strained off of a live batch of yogurt.
Combining Ingredients For Your Fermented Avocado Oil Mayo
Once you have all of your ingredients in place, we’ll begin making this easy delicious fermented avocado oil mayo. First, let’s go over some supplies you’ll need.
- Mason Jar – a clean quart size mason jar will do the trick!
- An immersion blender – this one is a must for this recipe as it is the key in forming a creamy delicious mayonnaise!
Adding The Ingredients To The Jar
To begin the process of creating this mayo, you’ll want to crack your egg into the mason jar. It’s important that this ingredient goes into the jar FIRST.
Next, you can add in your other ingredients other than the oil – mustard, salt, lemon juice, and apple cider vinegar.
*The recipe calls for only ONE egg. My egg happened to be double yolk, but it is only one egg!
Next, it’s time to add the avocado oil on top of all the other ingredients. Rather than using measurement lines on the mason jar, be sure to use a measuring cup or glass before dumping the oil in. I am not a measuring type of girl, but in this particular case, it’s important! If you get too much oil in the jar, the mayo will not combine properly.
Blending Your Fermented Avocado Oil Mayo
Now that you ingredients are all combined in the mason jar, it’s time to blend them with the immersion blender. This is the satisfying part! Assemble your immersion blender, and put it in the mason jar. The blender should be almost touching the bottom of the jar.
Turn on the immersion blender, and slowly work your way up through the jar as the mayo starts to come together. Take this step slowly, and be sure to start at the bottom and work your way up. This is very important to properly emulsify the egg and the oil.
And it’s literally that simple! Your fermented avocado oil mayonnaise is complete! Enjoy it on a burger or chicken wrap. Or dip your French Fries in it if you’re like me (comment below if I’m not the only one who does this)!
A Short Note On The Reason For Fermentation
Now, you may be wondering why you would even make fermented mayo in the first place. If that’s the case, let me explain. Mayonnaise that you buy at the grocery store is likely filled with a number of preservatives. (No need to explain why we want to avoid those!)
However, those preservatives is what is giving your store bought mayo it’s long shelf life. But of course, we don’t want to fill our bodies with these (potentially) harmful ingredients. But doesn’t homemade mayo spoil really quickly because of the raw egg?
Well that’s where the fermentation comes in. By adding in the liquid ferment live culture of some kind, you’re essentially inoculating your mayo with good bacteria. This live culture (resulting in fermentation) is what is going to extend the shelf life of your homemade mayo… without the preservatives! Store fermented mayo in the fridge for up to a month (rather than just a few days for it’s unfermented counterpart)!
Be sure to tag us on Instagram or Facebook if you decide to make your own fermented avocado oil mayo! @almostheavenhomesteading
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Below you can find some of the products I love to use in this recipe!
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Fermented Avocado Oil Mayo
Fermented Avocado Oil Mayo is delicious and naturally preserved. Using only six simple ingredients, you'll never buy store bought again!
Ingredients
- 1 Egg
- 1 Cup Avocado Oil
- 1 Tsp Mustard
- 1/2 Tsp Salt
- 1/4 Lemon Juiced
- 1 T Apple Cider Vinegar w/ "The Mother"
Instructions
- Wash and dry a quart sized mason jar.
- Crack the egg into the jar.
- Add the mustard, salt, lemon juice, and apple cider vinegar to the jar.
- Add the avocado oil to the jar.
- Using the immersion blender, begin blending starting at the bottom of the jar and slowly moving upward as the egg and oil begin to emulsify.
- Store the mayo in the fridge in a mason jar with a lid for up to a month.
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