Homemade Mayonnaise
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.
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