Avocado Oil Mayonnaise
Servings: 20 Yield 1 ¼ cups approx.
Calories: 100kcal
Ingredients
- 1 large egg or pasteurized egg if concerns about raw egg
- 1 tablespoon lemon juice
- 1-2 teaspoons Dijon mustard
- ¼-1/2 teaspoon salt
- 1 cup avocado oil Marianne's or Chosen Foods are good oils
Instructions
- Put everything into a narrow straight-sided jar just slightly wider than the immersion blender head. Put the blender all the way on the bottom, turn it on without moving it until the bottom becomes thick and white, then very slowly draw it upward to incorporate the remaining oil.
Notes
Avocado oil mayonnaise lasts 3-4 days in the refrigerator in an airtight container.
Using a pasteurized egg does not extend shelf life. Pasteurization reduces the risk from pathogens that might be present in the raw egg, but it doesn’t turn the finished homemade mayo into a commercially preserved product.
Nutrition
Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 0.1g | Protein: 0.3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 35mg | Potassium: 5mg | Fiber: 0.01g | Sugar: 0.03g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.05mg