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–+ servings

Avocado Oil Mayo

Mikayla Athena
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Servings 2 cups
Total Time 5 minutes

EQUITMENT

INGREDIENTS
  

  • 1 cup avocado oil
  • 2 eggs room temperature
  • 1/2 tsp salt
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice

DIRECTIONS
 

  • Put avocado oil in a wide mouth pint jar (just big enough for immersion blender) then place in the remaining ingredients.
  • Place immersion blender at the bottom of the glass firmly with the blade covering the yolk. Start blending and hold there until mayo begins to emulsify and thicken (you will start seeing white at the bottom, 10 to 15 seconds).
  • Once it starts to emulsify, slowly move the blade up and down in the container till fully combined and all the same consistency.
  • Stir to make sure it is all mixed together and store in the fridge for up to two weeks. Enjoy!

NOTES

  • This recipe is not specifically meant for celiac individuals. Instead this is meant for gluten sensitive individuals. Celiac individuals need to take extra precautions. This recipe is not meant for vegan individuals, instead for dairy sensitive individuals.
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NUTRITION

Serving 1tbsp | Calories 42kcal | Carbohydrates 0.03g | Protein 0.18g | Fat 4.68g | Saturated Fat 0.58g | Trans Fat 0g | Cholesterol 5.46mg | Sodium 22.29mg | Potassium 2.28mg | Fiber 0g | Sugar 0.02g | Vitamin A 2.59IU | Vitamin C 0.1mg | Calcium 0.85mg | Iron 0.03mg
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