A delicious and easy to make alternative to store bought mayonnaise. Can be made with extra light tasting olive oil instead of avocado oil.
- 1 cup avocado oil
- 1 large egg
- 1/4 teaspoon sea salt
- 1 teaspoon white wine vinegar
- 1 teaspoon dijon or stone ground mustard
- 1.5 teaspoons lemon juice
Place ingredients into a wide mouth mason jar.
Stick the immersion blender into the jar all the way to the bottom. Blend for about 10-20 seconds and slowly lift the blender up and down until everything is blended and the mixture has become thick and emulsified. This should only take about one minute to complete.
Cover with lid and store in the refrigerator until ready to use. It will stay good for up to 3 days.
Serving: 1tablespoon | Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 1mg