Easy, Healthy Homemade Mayo
 
Prep time
Total time
 
An immersion blender is a must here! I like to use a pint-size mason jar so I can store it in the same container. Less dishes = win.
Ingredients
  • 1 large egg
  • 1 tablespoon acid (lemon juice, lime juice, white wine vinegar)
  • ½ teaspoon sea salt
  • 1 cup avocado oil
  • optional additions:
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1 tsp horseradish
Instructions
  1. Add all the ingredients to a pint-size, wide mouth mason jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
  2. Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
  3. Push the power button and do not move the blender for a full 20 seconds. Almost instantly, the oil will start to emulsify and turn creamy, slowly making its way all the way to the top of the jar.
  4. After 20 seconds, the emulsification should be pretty much complete, so start moving your blender up and down just to make sure it all gets incorporated.
  5. Store in the refrigerator for up to 2 weeks.
Recipe by Pigforkr at http://www.pigforkr.com/easy-healthy-homemade-mayo/