Homemade Avocado Oil Mayonnaise

Ingredients

• 1 egg (large, room temperature recommended)
• 0.75 cup avocado oil
• 1 tsp red wine vinegar (a splash)
• 0.25 tsp Dijon mustard (a squirt)
• salt (a pinch)

Steps

1. 1

   Place the egg, avocado oil, red wine vinegar, Dijon mustard, and salt into a tall, narrow jar or the beaker provided with an immersion blender.

2. 2

   Lower the immersion blender to the bottom of the jar.

3. 3

   Blend on high speed without moving the blender for about 15-20 seconds until the oil begins to emulsify and turn white at the bottom.

4. 4

   Slowly tilt and lift the blender upward to incorporate the remaining oil until the mixture is thick and creamy.

Notes

For the best results, ensure the egg is at room temperature. Use a tall, narrow container that just fits the head of the immersion blender to ensure the emulsion forms correctly.

Nutrition per serving

• condiment
• sauce
• keto
• paleo
• gluten-free
• dairy-free
• no-cook