Homemade Mayo | SO EASY
1 C. Avocado Oil (or light olive oil)
1 Egg, room temperature (important that it is – helps with emulsification)
1 t. Filtered Water
½ t. Sea Salt
½ Lemon, juiced
In a tall and NARROW glass jar, pour in the avocado oil.
Add egg to the oil. Add water to the mixture.
Let all the ingredients settle for 1 minute.
Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
VERY SLOWLY lift up the blender to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute.
Continue blending until the mixture has thickened to your desired amount.
Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 10 days.
It’s very important for the egg to be at room temperature in order to help with emulsification!
Make sure your glass jar/container is narrow.
The mayonnaise will continue to thicken as it sets in the refrigerator overnight!