avocado mayo

If you haven’t tried making your own mayonnaise, now is the time. Perfect if you are doing a january whole30— but beyond that, it tastes so much better than store-bought, and is a great base for homemade salad dressings, aioli’s, sauces, and dips. Plus, it might just be one of the easiest things to make.

Ingredients:

1 egg

3/4 - 1 cup avocado oil

1 tsp dijon mustard

juice of 1/2 lemon

1 tsp salt

Directions:

Set an egg in warm water, for approximately 5 minutes. This not only brings the egg to room temperature, but also heats it enough, that I feel more comfortable using it.

Crack warmed egg into a 2 cup mason jar and add 1 tsp Dijon, juice of 1/2 a lemon, and salt. Add avocado oil to 1 cup line on jar. Use an immersion blender, push into mixture all the way to the bottom, while off. Turn on blender and slowly bring to the top of the mixture; combine ingredients into a thick mayo.