+/- 15 min (depends on whisking)
- 1 large egg yolk
- ¼ teaspoon salt
- ¼ teaspoon Dijon mustard
- 1 ½ teaspoon lemon juice
- 1 teaspoon white vinegar
- ¾ cup avocado oil
- Put all the ingredients except the oil in a large bowl and whisked until the yolk thickened and the color brightened (around 30 seconds).
- Add a ¼ cup of the oil in a slow steady stream while whisking vigorously (@1 minute). You will need someone else to slowly pour in the oil while you whisk…or figure out a way to secure the bowl while you whisk and pour the oil?
- After the oil is incorporated, slowly add the second ¼ cup of oil and incorporated it the same way as the first (@30 seconds).
At the end of the original recipe (link below and is one of my favorite blogs) there is a video on how to use an immersion blender (or stick blender).
Original recipe found here: PALEO MAYONNAISE