I stopped using regular store bought mayonnaise years ago because of the bad industrial oils that are used to make it. Even the ones that have olive oil on the front label are only partially so; the back label tells a different story. Next time you’re in the condiment aisle, check out the labels, soybean oil is listed before olive oil. Every last jar of mayonnaise on store shelves, save for Primal Kitchen and Chosen Foods, is made of soybean oil. For awhile I opted for the Primal Kitchen mayo, but I never got used to the taste of the rosemary extract that it utilized as a preservative, so I started making my own.

The size of the container does matter, it needs to be wide enough for the immersion blender to fit all the way to the bottom, but not much more; there needs to be just enough room for the ingredients to move around and emulsify. I have tried using olive oil, but didn’t like strong flavor. Avocado oil is neutral in flavor, and I buy in bulk at Costco, so it doesn’t break the bank.

Ingredients:

• 1 cup avocado oil
• 1 large egg
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon salt(I usually add two more pinches)

Instructions:

In a wide mouth pint mason jar, or similar vessel, add all the ingredients.

Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade. Blend on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes.

Taste for flavor, Add more salt or lemon juice if preferred. I like a thick mayonnaise, but if you prefer it thinner use 1/4 cup more avocado oil. I would say start with the 1 cup and see what you think, you can always add the 1/4 cup after and blend it in using the immersion blender.

Will keep refrigerated for about 2 weeks.

Serving size - 1 tablespoon, makes 24 
Calories per serving: 84 
Total fat 9.3g, Total Carb 0.2g, Protein 0.3g
Nutritional information is an estimate.