Description
This easy homemade mayonnaise is creamy, rich, and made with wholesome ingredients like avocado oil, egg, and lemon juice. It’s ready in just a few minutes and tastes so much better than store-bought. Perfect for sandwiches, dressings, and dips!
Ingredients
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1 large egg (room temperature)
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1 tablespoon lemon juice (freshly squeezed)
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1 teaspoon Dijon mustard
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1/4 teaspoon salt
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1 cup avocado oil
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Optional: 1/2 teaspoon white vinegar (for a tangier flavor)
Instructions
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Add the egg, lemon juice, mustard, and salt to a tall jar or container that fits your immersion blender.
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Pour in the avocado oil last — don’t stir or shake.
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Place your immersion blender at the bottom of the jar and turn it on.
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Blend without moving the blender for about 15–20 seconds until the mixture starts to emulsify.
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Slowly lift the blender up as the mayo thickens. Blend until smooth and creamy.
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Taste and adjust seasoning if needed. Add vinegar for extra tang, if desired.
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Store in an airtight container in the fridge for up to 1 week.
Notes
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Make sure the egg is at room temperature for best results.
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If you don’t have an immersion blender, a regular blender or food processor works too.
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Use pasteurized eggs for food safety if preferred.