- Yield : 1 cup
- Servings : 20
- Ready In : 2m
- One large or extra large egg
- One cup avocado oil or extra light olive oil
- juice of half a lime or lemon. I use vinager instead.
- Pinch of salt and pepper if desired
- 1 tblsp dijon mustard
Put the egg in a wide mouth jar, just wide enough for your stick blender. Egg does not have to be at room temp. Put in the avocado oil, salt and pepper and mustard. You can also add any other spices at this time.
Let the ingredients rest for a minute or two and give the egg time to settle to the bottom
Put the stick blender into the jar and let it rest on the bottom. Turn the blender on and leave it at the bottom for 20 seconds. You will see the oil start to emulsify.
After 20 seconds start moving the blender up and down to mix in rest of the ingredients.
It's best to put the mayo in the fridge to cool for about 4 hours before using.
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