1teaspoonwhite wine vinegarred wine vinegar will work in a pinch
¼teaspoonDijon mustard
½teaspoonsaltor to taste
¾cupavocado oilor olive oil
Instructions
This recipe uses an immersion blender and the plastic cup that comes with the immersion blender or another tall, skinny container similar to the plastic cup.
Place the egg, lemon juice, vinegar, Dijon mustard, and salt in the plastic cup.
1 large egg, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon white wine vinegar, ¼ teaspoon Dijon mustard, ½ teaspoon salt
Pour the oil in. Then use an immersion blender to pulse the ingredients on the very bottom of the cup.
¾ cup avocado oil
Keep the blender near the bottom for several seconds while the ingredients mix and change in color. Slowly move the blender up the cup a bit to incorporate more oil into the mixture. Move the blender up and down until all the ingredients are well mixed and light in color.
Transfer the mayonnaise to the refrigerator until ready to use.
See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 tablespoon of homemade mayo. Actual calories will vary.*A room temperature egg works best, but I’ve used an egg straight out of the refrigerator with no issues.*The method used in this recipe was inspired by Lisa from Downshiftology.