Avocado Oil Mayonnaise

Ingredients

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  1 cup or 216g

• Mayonnaise, reduced fat, with olive oil

  ½ cup or 116g

Directions

1. Drop the egg yolks, lemon juice, dijon, sea salt and black pepper into a food processor. Pulse it for 10 seconds to combine.
2. Slowly add, in a thin steady stream, the oil a 1/4 cup at a time while your food processor is still running. (My food processor has a tiny hole where I can add 1 tbsp of liquid at a time and it will make sure to add the liquid in a thin steady stream)
3. Keep pulsing until all of the oil has been added and your mayonnaise has thickened.
4. Here, you can add any spices you want.
5. Once the mayo is done, transfer it to a jar/tupperware and refrigerate. It will keep good for about 1 week.
6. (source: https://www.mypcoskitchen.com/avocado-oil-mayonnaise/)

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