Homemade 5-Minute Mayonnaise

This staple is always in my fridge. There are so many variations you can make; sundried tomato, kalamata olive, garlic, orange, caesar…endless possibilities.

Ingredients:

1 egg 2-4 teaspoons lemon juice freshly squeezed (use larger amount for a lemony mayo)

1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1 teaspoon water 1/2 cup avocado oil 1/2 cup extra virgin olive oil ( or use one type of oil)

Instructions

1. Add egg and lemon juice into container, cover and sit at room temp for about an hour. The mixture should look a little milky.

   
   

2. Add all other ingredients.

3. Use immersion blender, pushed to the bottom on the container. Turn on an slowly pull the blender up.
   

4. Keep stored in the fridge, in an airtight container. Lasts 7-10 days.