1CupOilAvocado or Extra Light Olive Oil *see notes*
½teaspoonMustard Powder
½ - 1Tsp Saltto taste
2 teaspoonLemon Juice
Instructions
Combine all ingredients in a mason jar.
Using an immersion blender, starting at the bottom of the jar and working your way to the top, blend until incorporated and thick.
Cover with a lid and store in the refrigerator. Use within 4 days.
Notes
*Be sure to use Extra Light Olive Oil, Avocado Oil or Sunflower Oil for this recipe.*Extra Virgin Olive Oil is too bitter to use for mayo.*Bring your egg to room temperature before blending to ensure mayo thickens properly.*Use this mayo as a base for dressings and sauces!