Because avocado oil is heavier than some other oils, it can sometimes resist incorporation if added too too quickly. Mayonnaise is an emulsion, a mixture of two liquids that normally refuse to combine—oil and acid.
Making Healthier Stable Mayonnaise with Avocado Oil
The short answer is a definitive yes, and utilizing this neutral yet rich oil results in a mayonnaise that is exceptionally stable, healthy, and versatile. Mayonnaise made with this oil tends to be slightly thicker and more stable at room temperature compared to versions made with lighter oils like grapeseed.
High Heat Stability: Avocado oil allows the mayonnaise to be used in warm applications, such as on grilled sandwiches or hot fries, without breaking or becoming oily. Avocado oil contributes to this density due to its monounsaturated fat content, which is similar to that of olive oil.
Making Healthier Stable Mayonnaise with Avocado Oil
This stability is achieved through the use of an emulsifier, typically egg yolk, which contains lecithin. When you whisk avocado oil into the egg yolk and acid mixture, the lecithin envelops the oil droplets, preventing them from coalescing and separating.
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