Mayo

 Homemade Mayo

1 cup avocado oil

1 tsp lemon juice

1 tsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp salt

1 egg (blanched)

to blanch your egg cook it in water for 4 seconds at 140 degrease and then cool it off in ice water bath just long enough so you can handle it. one of the tricks to getting a thick mayo is to make sure your egg and oil are the same temp.

blend with emersion blender. holding it the bottom of the jar for 20-30 seconds before trying to lift it. once it starts to thicken slowly lift the blender to mix in all the oil

good for about two weeks in the fridge

Makes about 1 1/4 cups of mayo