Serves 1
Directions
- 1Pasteurize the egg by holding it in water at 140°F (60°C) for 45 minutes, then transfer it to an ice bath.
- 2Combine 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.
- 3Place the immersion blender at the bottom of the jar, ensuring it covers the yolk.
- 4Hold the immersion blender down for 10 to 20 seconds.
- 5Slowly work the immersion blender upwards until the mayonnaise emulsifies and thickens.
- 6The mayonnaise can be stored in the fridge for a few weeks.
Ingredients
- 1 pasteurized egg
- 1 cup avocado oil
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 1 tsp lemon juice
- 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.
Related recipes
Iced Coconut Limeade
Drink20m
Fall Spiced Vodka
Drink
Organic Lemon Soda
Drink
Easy Fruit Punch
Drink
Baking Substitutions
Drink
Original 1965 Gatorade Formula
Drink
Holiday Aperol Sour
Drink
Salted Brown Butter Maple Coffee Syrup
Drink
Key Lime Pie Martini
Drink
Limoncello Sangria
Italian · Drink
Aperol, lime, and Corona cocktail
Drink
Creamy lemon pasta
Drink