I have been working on making homemade mayonnaise without much success. Honestly, I almost gave up. I am so glad that I didn’t. Last week, I mentioned my mayo problem at OutdoorFit. Andrea said she found a great easy recipe on The Movement Menu, that comes out every time.
I was out of mayonnaise this morning. I wanted to make a cucumber basil avocado salad for lunch. I tried The Movement Menu’s recipe. It is a winner!
Ingredients
- 1 cup organic avocado oil
- 1 egg
- 1/2 teaspoon Dijon Mustard
- 1 teaspoon water
- 1/2 teaspoon sea salt
- 1/2 lemon juiced, or I used 1 tsp apple cider vinegar.
Instructions
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In a glass jar or a 1 cup glass Pyrex cup, (the container matters. It should be narrow so the blender fits snugly) pour in the avocado oil. Add the egg to the oil and let the ingredients settle for 1 minute. I then added the rest of the ingredients to the cup.
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Take an immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
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Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
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VERY SLOWLY lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
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Store in an airtight container in the refrigerator for up to 7 days.
Cucumber Basil Avocado salad with homemade mayonnaise.
MARY KININGHAM 