Description
A quick and easy homemade mayonnaise made with avocado oil for a creamy texture and a healthier twist on the classic condiment.
Ingredients
- 1 large egg, at room temperature
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1 cup avocado oil
Instructions
- Place the egg, lemon juice, Dijon mustard, and sea salt in a tall, narrow container or jar suitable for an immersion blender.
- Pour the avocado oil on top without stirring.
- Insert the immersion blender to the bottom of the container and turn it on.
- Blend at the bottom for about 10 seconds, then slowly move the blender upward to incorporate the oil and emulsify the mixture.
- Continue blending until the mayonnaise is thick and creamy.
- Store in an airtight container in the refrigerator for up to one week.
Notes
- Make sure the egg is at room temperature for best emulsification.
- You can add garlic or herbs for extra flavor.
- Use pasteurized eggs if concerned about raw egg safety.