Description
A Paleo/Keto friendly mayo using Organic Avocado Oil instead of processed and unhealthy soybean and canola oils
Ingredients
Scale
- 1 Organic Large Egg yolk, room temperature
- 2 teaspoons Freshly Squeezed Organic Lemon Juice
- 1/2 teaspoon White or White Wine Vinegar
- 1/2 teaspoon Sea Salt (do not use table salt)
- 1/4 teaspoon Dijon Mustard
- 3/4 Cup Organic Avocado Oil
Instructions
- Add all the ingredients to a wide mouth mason jar. Put an immersion blender in the jar so it is touching the bottom and blend on high moving the immersion blender up and down the jar a few times until the mayo becomes thick.
- Refrigerate for up to 7 days
Notes
You can also make by hand using a whisk. Add all the ingredients to a bowl, minus the oil. Slowly drizzle the oil in while whisking vigorously until all the oil is incorporated and the mayo becomes thick.
Another option is to use a mini food processor. The larger one will be too big and won't thoroughly mix the mayo.
