Homemade Mayo
Ingredients
- 1 cup avocado oil
- 1/2 tsp Sea Salt
- 1/4 tsp ground mustard or 1 tsp dijon mustard
- 1 tsp White Wine vinegar or Apple Cider Vinegar
- 1 Lemon Juiced about 2 heaping TBSP
- 1 Egg room temperature
Instructions
- Place ingredients in a wide mouth mason jar (2 cups or larger) adding the avocado oil last. Place immersion stick blender directly over top the egg touching the bottom. Turn the stick blender on. Keep the stick at the bottom until it begins to thicken, then slowly pull the stick towards the top.
- The finished product is a beautiful, thick mayo. Place a lid on and refrigerate. Best consumed within 7 days.
Notes
To rapidly bring an egg to room temp- place in a cup of warm (not hot) water for 5-10 mins.
**If using a regular blender: add all ingredients except for the oil. Turn on the blender and slowly add the oil while blending until mixture becomes thick.