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AuthorKelly

Yields1 Serving

 1 cup Avocado Oil or Light Tasting Olive Oil
 1 Egg
 1 tsp Mustard (Dijon or Yellow)
 1 tbsp white or apple cider vinegar

1

Crack the egg

2

Dump the whole egg (sans shell) into a wide mouth mason jar

3

Add mustard

4

Put immersion blender (if you do not have an immersion blender you can use a food processor but you will need to double the ingredients) into the jar and blend for 45 secs to 1 minute

5

Pour in avocado oil slowly until emulsion forms

6

Move blender up as the mayo thickens

7

Store for up to 1 week in the fridge

Ingredients

 1 cup Avocado Oil or Light Tasting Olive Oil
 1 Egg
 1 tsp Mustard (Dijon or Yellow)
 1 tbsp white or apple cider vinegar

Directions

1

Crack the egg

2

Dump the whole egg (sans shell) into a wide mouth mason jar

3

Add mustard

4

Put immersion blender (if you do not have an immersion blender you can use a food processor but you will need to double the ingredients) into the jar and blend for 45 secs to 1 minute

5

Pour in avocado oil slowly until emulsion forms

6

Move blender up as the mayo thickens

7

Store for up to 1 week in the fridge

Homemade Mayo

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