When it comes to mayonnaise, people tend to have strong opinions. There are mayonnaise lovers and the haters, there are the people who insist that certain foods be accompanied by the creamy stuff, and then there are the brand loyalists. Hellmann's, Duke's, Miracle Whip, these are just a few of the emulsified spreads that exist within the mayonnaise battle royale. Each brand has its own flavor profiles, hints of this and that, and devout following of mayonnaise fans. At Spicewalla, we've got some pretty zealous Duke's fans (cough, cough, Mikey, cough, James), but Mikey, being the ardent mayo lover and relative kitchen neophyte that he is, has always wanted to make his own. We also wanted to try making it with avocado oil, the “it” oil of the moment - celebrated for all sorts of wonderful, healthy things, like its heart-healthy monounsaturated fats, and especially popular with the paleo crowd (of whom we associate with occasionally, it’s true).
Follow along below, and you’ll find its pretty easy. Even better, add some zing to that mayo with a few tablespoons of Spicewalla Harissa, a spicy North African blend of chillies, herbs, and spices that will have you questioning your brand loyalty from here on out! Stop fighting and start whipping up your own miracles, Mikey will show you how!
We’ll be honest, we found success in our technique (with the help of YouTube vids of Gordon Ramsay in all his Ed Hardy-wearing, bouncing-out-the-frame glory), and the mayonnaise turned out great, but before adding the Harissa, the avocado oil taste was definitely coming through, which could turn some people off. We recommend experimenting with brands of avocado oil. Some are more pungent than others. If you really want it to taste just like the store-bought stuff, go with sunflower oil. Some other tweaks you can try are adding some distilled vinegar and upping the salt a tad. But the good news is, when you add the Harissa, it all tastes great. Mikey loves his Spicewalla Harissa, which you can see from our photos, but if you're not as excited about bringing the heat, start with two tablespoons of harissa in your mayo and add more to taste as you go.