1Pasteurize the egg by holding it in water at 140°F (60°C) for 45 minutes, then transfer it to an ice bath.
2Pasteurize the egg by holding it in water at 140°F (60°C) for 45 minutes, then transfer it to an ice bath.
3Pasteurize the egg by holding it in water at 140°F (60°C) for 45 minutes, then transfer it to an ice bath.
4Combine the pasteurized whole egg, 1 cup of avocado oil, 1 tsp of Dijon mustard, 0.5 tsp of salt, 1 tsp of lemon juice, and 1 tsp of red wine vinegar in a jar.
5Combine the pasteurized whole egg, 1 cup of avocado oil, 1 tsp of Dijon mustard, 0.5 tsp of salt, 1 tsp of lemon juice, and 1 tsp of red wine vinegar in a jar.
6Combine the pasteurized whole egg, 1 cup of avocado oil, 1 tsp of Dijon mustard, 0.5 tsp of salt, 1 tsp of lemon juice, and 1 tsp of red wine vinegar in a jar.
7Place the immersion blender at the bottom of the jar, ensuring it covers the yolk.
8Place the immersion blender at the bottom of the jar, ensuring it covers the yolk.
9Place the immersion blender at the bottom of the jar, ensuring it covers the yolk.
10Hold the immersion blender down for 10 to 20 seconds.
11Hold the immersion blender down for 10 to 20 seconds.
12Hold the immersion blender down for 10 to 20 seconds.
13Slowly work the immersion blender upwards until the mayonnaise emulsifies and thickens.
14Slowly work the immersion blender upwards until the mayonnaise emulsifies and thickens.
15Slowly work the immersion blender upwards until the mayonnaise emulsifies and thickens.
16The mayonnaise can be stored in the fridge for a few weeks.
17The mayonnaise can be stored in the fridge for a few weeks.
18The mayonnaise can be stored in the fridge for a few weeks.
Ingredients
1 pasteurized egg
1 pasteurized egg
1 pasteurized egg
1 cup avocado oil
1 cup avocado oil
1 cup avocado oil
1 tsp Dijon mustard
1 tsp Dijon mustard
1 tsp Dijon mustard
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
1 tsp lemon juice
1 tsp lemon juice
1 tsp lemon juice
1 tsp red wine vinegar
1 tsp red wine vinegar
1 tsp red wine vinegar
Equipment
immersion blenderjarmeasuring spoon
Tips
To pasteurize an egg, hold it in water at 140°F (60°C) for 45 minutes, then transfer it to an ice bath.
Keep the immersion blender at the bottom initially, trying to cut the yolk.
Hold the blender down for 10-20 seconds before slowly working your way up.