Avocado Oil Kewpie Mayo
Avocado Oil Kewpie Mayo
Ingredients
- 1 egg yolk, room temperature
- 1 tablespoon rice vinegar
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup avocado oil
Instructions
- 1
Gather all ingredients. Ensure the egg yolk is at room temperature, as this helps with emulsification.
- 2
Add the room temperature egg yolk, rice vinegar, lemon juice, Dijon mustard, granulated sugar, and salt into a wide-mouth jar or container that is just wide enough for your immersion blender head.
- 3
Pour the avocado oil directly on top of the other ingredients in the jar.
- 4
Place your immersion blender directly over the egg yolk at the bottom of the jar. Ensure the blender head is completely submerged and resting on the bottom.
- 5
Turn on the immersion blender and blend WITHOUT MOVING it for approximately 10 seconds, or until you see the mixture at the bottom begin to emulsify and turn creamy and pale.
- 6
Once the bottom mixture is emulsified, slowly and gradually work your way up the jar, moving the immersion blender upwards to incorporate the remaining avocado oil. Continue blending until all the oil is fully incorporated and the mayonnaise is thick and smooth.
⏱️ 1 min
- 7
Transfer the homemade Avocado Oil Kewpie Mayo to an airtight container. Store in the refrigerator for up to 1 week.
Kitchen Tools
Nutrition Facts (per serving)
Avocado Oil Kewpie Mayo
- 1 egg yolk, room temperature
- 1 tablespoon rice vinegar
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup avocado oil
Instructions
- 1
Gather all ingredients. Ensure the egg yolk is at room temperature, as this helps with emulsification.
- 2
Add the room temperature egg yolk, rice vinegar, lemon juice, Dijon mustard, granulated sugar, and salt into a wide-mouth jar or container that is just wide enough for your immersion blender head.
- 3
Pour the avocado oil directly on top of the other ingredients in the jar.
- 4
Place your immersion blender directly over the egg yolk at the bottom of the jar. Ensure the blender head is completely submerged and resting on the bottom.
- 5
Turn on the immersion blender and blend WITHOUT MOVING it for approximately 10 seconds, or until you see the mixture at the bottom begin to emulsify and turn creamy and pale.
- 6
Once the bottom mixture is emulsified, slowly and gradually work your way up the jar, moving the immersion blender upwards to incorporate the remaining avocado oil. Continue blending until all the oil is fully incorporated and the mayonnaise is thick and smooth.
⏱️ 1 min - 7
Transfer the homemade Avocado Oil Kewpie Mayo to an airtight container. Store in the refrigerator for up to 1 week.