Fail-proof Homemade Avocado Mayonnaise (Edit recipe)

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This homemade avocado mayonnaise is so much better than store-bought: healthier, tastier, and cheaper.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 16

Ingredients

1 Egg, whole (at room temperature)
.5 tsp Salt
1 Tbsp Lemon Juice, (at room temperature)
2 tsp Dijon Mustard, (at room temperature)
.75 cup Avocado Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

A few hours before you want to make this mayonnaise, take the egg and the mustard out of your refrigerator and place them on the counter.
Crack the egg right into the mini food processor, add salt, lemon juice, and mustard. Blend everything on high until lighter in color and almost foamy.
Using one of the holes in the lid, begin pouring the oil into the egg mixture while blending. If you don't have this particular mini food processor, you can simply pour the oil into the egg mixture in a very small stream, almost a drizzle. Once you have added about u00bc cup of oil, you will notice that everything has emulsified and you could pour the oil a bit faster.
You can enjoy this avocado mayonnaise right away but I find it tastes much better the next day. Letting it sit in the refrigerator for 12 to 24 hours really allows all the flavors to blend and develop!

Notes

be sure to have all the ingredients at room temperature you can also use an immersion blender: blend the first 4 ingredients in a jar on high, then very slowly add the avocado oil while blending

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	98
Fat:	10 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	79 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.