Ingredients
Units
Scale
- 1 cup Avocado Oil
- 1 egg
- 1/8 cup apple cider vinegar (can use white vinegar instead)
- 1 tbsp mustard
- 1 tbsp horseradish (can omit)
- salt, pepper and any additional spices (try Frank’s hot sauce or ginger with coconut aminos)
- 1tbsp garlic
- 1-2 tbsp pickle juice (add to get desired consistency)
Instructions
- Add oil to the immersion blender container. Crack egg into container and allow egg to sink all the way to the bottom.
- Trap egg yolk between the immersion blender and the base of the container. While keeping the immersion blender all the way down, turn on blender.
- DO NOT move immersion blender until all oil has been blended. Slowly lift out blender to gradually incorporate the last bit of oil. Add in mustard, vinegar, salt, pepper and spices. Combine well.
- Store in the refridgerator for 1 week.
Notes
- to make the mayo last longer, add 1/2 tbps of whey protein powder (unflavored). Mix well and leave on the counter for over 8 hours. This will allow the mayo to ferment and can then be stored in the refridgerator for up to a month.
- Use any spices to change things up. Try wasabi and ginger or add some hot sauce for a spicier mayo
- Prep Time: 5 minutes
Nutrition
- Serving Size: 1 tbsp
- Calories: 86
- Fat: 9.5 g
