Ingredients

The following ingredients have 4 Servings
  • ¼ - ½ cup avocado oil
  • ¼ cup full fat coconut milk
  • 1 small/medium avocado (pitted)
  • 2 tsp mustard
  • Juice of ½ lemon
  • 2-3 tsp raw honey
  • ½ tsp sea salt
  • ¼ tsp garlic powder

Instruction

  • Put everything into a pint mason jar, and use your immersion blender to blend until smooth and thick. (I think this would work in a food processor if you drizzle the oil into the oil drip cup to slowly be added in to emulsify.)
  • Taste for sea salt/pepper to your taste, as well as “tang” – you can add more mustard or lemon juice if you want more tangy bite.
  • Store your mayo in the fridge up to a week.