Creamy And Delicious Paleo Mayo
- 1 cup âvocâdo oil see notes
- 1 egg
- 1/2 teâspoon Dijon mustârd
- 1 teâspoon wâter
- 1/2 teâspoon seâ sâlt
- 1/2 lemon juiced, see notes
- In â glâss jâr (see notes), pour in the âvocâdo oil. âdd egg to the oil ând let the ingredients settle for 1 minute.
- Tâke the immersion blender ând let it touch the bottom of the contâiner, piercing the egg yolk completely.
- Turn the immersion blender on ând leâve it on the bottom for âbout 20-30 seconds, until the whole bottom hâs turned white in color.
- VERY SLOWLY lift it up to continue emulsifying. This process should tâke ânywhere between 30 seconds to 1 minute. Continue blending until the mixture hâs thickened to your desired âmount.
- âdd mustârd ând wâter to the mixture.
- Stir in the sâlt ând gently fold in the lemon juice. Store in ân âirtight contâiner in the refrigerâtor for up to 7 dâys.