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Serving Size: 2 Tbsp, Prep Time: 2 min
Ingredients
1 whole egg
½ tsp white wine vinegar
¼ tsp Dijon mustard
½ tsp sea salt
1 cup of avocado oil
Directions
Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender.
Slowly pour the oil on top and let it settle for a minute.
Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
Stir the mayonnaise and place in an airtight storage container in the refrigerator. Use within 4 days.
Nutrition Info
Calories: 166, Fat: 38g, Carbs: 0.87g, Protein: 0.75g
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