November Recipes – Avocado Oil Mayo & Bone Broth Hot Chocolate

25th November, 2025

Avocado Oil Mayo

Sauces are delicious, however most sauces you buy from the store are full of seed oils and additives. Homemade sauces are super easy to make with a few ingredients.

Ingredients
– 1 cup avocado oil
– 1 Tbsp Dijon mustard
– 1 Tbsp lemon or (½ Tbsp white vinegar + ½ Tbsp lemon)
– ½ Tsp salt
– 1 whole egg
– Freshly cracked black pepper (to taste)
– Optional (garlic aioli) 1-2 cloves garlic

Method
1. In a tall mason jar, add the Dijon mustard, lemon juice, whole egg, salt, and pepper
2. Pour the avocado oil on top ensuring not to mix it
3. Place the immersion blender* directly over the egg yolk, on a high setting, begin emulsifying
4. Once you see the mayo starting to form at the bottom, slowly lift the blender upwards until all the oil is incorporated. Ensure to go slowly as going too fast will cause the mixture to split.
5. If the mayo doesn’t emulsify, don’t panic! Place the mixture in the fridge for 1 hour or till chilled, then blend again with an extra egg yolk. If you’re short on time, try the extra yolk immediately, but chilling usually gives better results
6. If it still doesn’t work, add 4 Tbsp of aquafaba (liquid from a can of chickpeas) and blend again.
7. Taste and add salt, pepper etc

*We haven’t tried this in a food processor or small blender, but sure it would work just as well.

This is your base recipe, adjust to taste by adding less lemon, more spices, or different flavourings. Try smoked paprika, chipotle chillis, roasted garlic, or fresh herbs for endless sauce variations.

Keep in the fridge for up to 2 weeks in a sealed jar. If some oil floats to the top, just stir it through or give it another quick blend for a creamier texture.