Ingredients
The following ingredients have 1 Servings
- 1 egg yolk
- 2-4 teaspoons lemon juice (freshly squeezed (use larger amount for a lemony mayo))
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1 teaspoon water
- 1/2 cup avocado oil
- 1/4 cup extra virgin olive oil
Instruction
- Add egg yolk, lemon juice, mustard, salt and water to a medium bowl and whisk until thoroughly combined.
- Whisking constantly (you can use the whisk attachment in your immersion blender!), drizzle in a few drops of your oil at a time. Your mixture should be opaque, with all the oil incorporating into the mixture. Once your mixture emulsifies (i.e. begins to thicken), you can increase the speed of oil a tad into a small stream rather than drop by drop. Keep whisking and adding in the oil until a rich and thick mayo emerges (always best to go slower the first time around!).
- Keep stored in the fridge, in an airtight container, for about 3-4 days.
