Description
A quick and easy homemade mayonnaise recipe made with avocado oil for a rich, creamy texture and a healthier twist. Perfect for sandwiches, salads, and dips.
Ingredients
Units
Scale
- 1 large egg (room temperature)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1 cup avocado oil
Instructions
- Add the egg, lemon juice, Dijon mustard, and sea salt to a tall jar or mixing container suitable for an immersion blender.
- Pour the avocado oil on top, allowing it to settle.
- Place the immersion blender at the bottom of the jar and turn it on, keeping it still until the mixture starts to emulsify (about 20 seconds).
- Once emulsified, slowly lift the blender upwards to incorporate all the oil, blending until smooth and creamy.
- Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator.
Notes
- Use room temperature egg to help with emulsification.
- Store in the refrigerator for up to 1 week.
- For a tangier flavor, add more lemon juice or a splash of vinegar.
- Ensure all equipment is clean to avoid contamination.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg