Homemade Mayonnaise
Homemade mayonnaise with avocado oiloffers a smooth, rich twist on the classic spread. By blending avocado oil withegg yolks, a touch of lemon, and a pinch of salt, you create a creamy,versatile condiment ideal for spreading on sandwiches and dipping.
Ingredients
- 1 large egg at room temperature
- 1 cup avocado oil
- 1/2 teaspoon ground mustard
- Pinch of salt
- 1/2 lemon juiced
Instructions
- In a jar, wide enough to fit your immersion blender, crack egg, making sure the yolk doesn’t break.
- Add ground mustard, salt, and lemon juice.
- Slowly add in the avocado oil.
- Place the immersion blender at the bottom of the jar, making sure the blender covers the whole yolk.
- On high, Blend until white and thickened and fully combined. As the mayo starts to thicken you can gently move the blender around.
- Taste, and season with more salt or lemon juice as needed. Enjoy!
Notes
If you don’t have avocado oil, you can substitute a light-flavored olive oil.
If you don’t have ground mustard, you can substitute about a teaspoon of Dijon mustard.
Make sure your immersion blender is on high! Using a lower setting may cause the egg not to emulsify correctly.
Store in an airtight glass jar or container for up to a week in the refrigerator.
If you don’t have ground mustard, you can substitute about a teaspoon of Dijon mustard.
Make sure your immersion blender is on high! Using a lower setting may cause the egg not to emulsify correctly.
Store in an airtight glass jar or container for up to a week in the refrigerator.
Nutrition
Serving: 0.5ounceCalories: 335kcalCarbohydrates: 1gProtein: 1gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.003gCholesterol: 27mgSodium: 11mgPotassium: 24mgFiber: 0.3gSugar: 0.3gVitamin A: 42IUVitamin C: 5mgCalcium: 7mgIron: 0.2mg
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