Description
A simple and delicious homemade mayonnaise made with avocado oil for a healthier twist, perfect for sandwiches, salads, and dips.
Ingredients
Units
Scale
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper (optional)
Instructions
- Place the egg, Dijon mustard, and vinegar or lemon juice in a blender or food processor.
- Blend on medium speed until well combined.
- While blending, slowly drizzle in the avocado oil until the mixture thickens and emulsifies.
- Season with salt and white pepper to taste.
- Transfer the mayonnaise to a jar or airtight container and refrigerate until ready to use.
Notes
- Use room temperature egg for best results.
- Store homemade mayonnaise in the fridge for up to 1 week.
- You can add a clove of garlic or herbs for flavor variations.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg