Ingredients
Ingredients
- 1 cup avocado oil
- 1 egg (at room temperature)
- 1 tablespoon lemon juice (or apple cider vinegar)
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons sea salt
Instructions
- Combine Ingredients: Measure out one cup of avocado oil into a pint-size mason jar. Add the whole egg, Dijon mustard, lemon juice (or apple cider vinegar), and sea salt to the jar with the oil.
- Blend Bottom Layer: Place an immersion blender firmly against the bottom of the jar. Turn it on and blend for about 10 seconds until the oil at the bottom begins to thicken and emulsify with the other ingredients, creating a creamy base.
- Incorporate Remaining Oil: Slowly raise the immersion blender upwards, allowing it to mix in the rest of the oil gradually. Move the blender up and down gently to ensure all the oil emulsifies fully into the mixture for a smooth, thick mayonnaise consistency.
- Scrape and Store: Use a spatula to scrape any mayonnaise stuck between the blades of the blender. Close the jar tightly and store the mayonnaise in the refrigerator to keep it fresh.
Notes
- Use a room temperature egg to achieve proper emulsification.
- For a tangier flavor, substitute lemon juice with apple cider vinegar.
- Use a clean, sterilized jar to ensure the mayonnaise stays fresh longer.
- Keep refrigerated and consume within one week.
- Avocado oil provides a neutral, heart-healthy fat with a mild flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: Blending
- Cuisine: American
- Diet: Low Fat
