Ingredients
Equipment
Method
- Add the egg, white wine vinegar, Dijon mustard, and salt to your wide mouth mason jar.
- Using your immersion blender on low, blend all of the ingredients together until you have a smooth yellow consistency. This usually only takes a few seconds.
- With the immersion blender on low, slowly pour in the avocado oil. Monitor the consistency as your pour.
- Once everything is thick, creamy, and a uniform color and consistency, you have successfully made homemade mayo! Be sure to refrigerate.
Notes
- This hasn’t happened to me, but I have heard of homemade mayo not blending correctly and turning out oily. I suggest going in order of the instructions by blending everything except the avocado oil first, and then slowly blending in the avocado.
- You can use anywhere from ¼ tsp to ½ tsp of salt depending on your desired taste.
- A lot of people use lemon juice instead of white wine vinegar for their homemade mayo, but I find white wine vinegar to be much more convenient. White wine vinegar has a much longer shelf life than lemons, so I can buy a bottle and always have it on hand, instead of hoping I have lemons that particular day.
