30-Mississippi Mayonnaise
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Ingredients
- 1 cup avocado oil
- 1 large egg, at room temperature
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- to taste Sea salt
Instructions
- 1
In a widemouthed mason jar, combine the avocado oil, egg, lemon juice, and mustard.
- 2
Center the head of the immersion blender over the egg yolk and blend on the lowest speed (if your blender has multiple speeds), without moving the blender, for a count of 15 Mississippis, until the bottom half of the oil is emulsified.
- 3
Slowly move the immersion blender up and down for an additional 15 Mississippis to gradually emulsify the remaining oil.
- 4
Taste the mayonnaise and season with salt to taste (it likely won't take more than a pinch). Blend to combine.
- 5
Cover the jar with a lid and refrigerate for at least 1 hour before using.
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